Pumpkin baked in a slow cooker sweet slices. Pumpkin with honey, baked in a slow cooker. Pumpkin with honey and dried fruits in a slow cooker

Solar pumpkin is the most popular fruit in our country, and it can be found in almost every garden. It is perfectly stored from autumn to summer, which opens up great culinary possibilities. You can cook a lot of dishes from pumpkin - from a sweet dessert in the oven to a fragrant soup. It turns out very tasty baked pumpkin in a slow cooker.

Pumpkin Tricks:

• In pumpkin desserts, you can combine not only nuts and dried fruits, but also fresh fruits of cherries, raspberries, lingonberries. Light sweet and sour berry notes will only emphasize the taste and aroma of the dish.
• When cooking a pumpkin in a slow cooker, it is best to cut the fruit into small squares. So you can be sure that the pumpkin is baked enough.
• Prefer spicy unusual dishes? Then add some grated ginger to the pumpkin.
• Better and softer is the pumpkin, which is recently from the garden. If the season allows, give preference to a fruit with a green tail.

Children's dessert "Sweet Miracle"

What mother does not want to enrich her child's body with vitamins? But you will agree that sometimes it is not so easy to do this. Toddlers do not want to eat healthy and necessary food in our opinion. You can please a child with a great dessert of baked pumpkin in a slow cooker, and our recipe with a photo will help you prepare this dish.

Compound:

• a small pumpkin weighing about 1 kg;
• apples - 4 pcs.;
• oil - 50 g;
• sugar - 3 tbsp. l.;
• raisins - 3 tbsp. l.;
• walnuts - 1/3 tbsp.;
• water - 1 tbsp.;
• cream or sour cream;
• ground cinnamon on the tip of a knife.

Cooking:

Delicious, vitamin and at the same time not too high-calorie breakfasts are the dream of every woman who carefully monitors her weight. Now you will learn how to bake a pumpkin in a Redmond slow cooker and get the most out of the dish with a minimum of calories.

Compound:

• 0.5 kg of pumpkin;
• ½ st. raisins;
• ½ st. Sahara;
• ½ st. dried apricots;
• 100 g of oil;
• a quarter of a lemon.

Cooking:

1. Soak dried apricots and raisins in warm water for 10-15 minutes in advance, after cleaning the fruit from tails and debris.
2. We clean the pumpkin from the peel and seeds and cut into large sticks or squares.
3. Cut the swollen dried apricots into small pieces and dry the raisins with a paper towel.
4. We spread the butter in pieces on the bottom of the multicooker bowl, cover it with a layer of pumpkin on top. The whole fruit does not need to be laid out at once, divide the pieces into two portions.
5. Then sprinkle with a layer of raisins with dried apricots, and add the rest of the pumpkin on top.
6. We fall asleep all the ingredients with sugar, if desired, you can add a little cinnamon or vanilla.
7. We close the lid of the multicooker and turn on the “Extinguishing” mode on the display for 40 minutes.
8. 10 minutes before the end of the cycle, open the lid of the multicooker, add finely chopped lemon with a peel to the rest of the ingredients and continue cooking.
9. Those who like sweeter desserts can sprinkle the finished dish with powdered sugar or pour over liquid honey.

How to bake a pumpkin in a slow cooker so that it is not just a dessert, but a great option for a hearty lunch or dinner? There is nothing easier: try this recipe.

Compound:

• 0.5 kg of pumpkin pulp;
• 400 g of meat;
• 3 pcs. potatoes;
• 1 st. l. vegetable oil;
• seasonings and spices.

Cooking:

1. We wash the meat, remove excess veins and fat, cut into small pieces across the fibers.
2. We clean the potato tubers, remove the seeds and peel from the pumpkin, cut the vegetables into pieces the same size as the meat.
3. In a small deep bowl, mix all the ingredients with salt, pepper and other seasonings.
4. Lubricate the bowl of the multicooker with vegetable oil and move the products into it.
5. We close the lid of the multicooker and set the “Extinguishing” operating mode for about an hour and a half.
6. After the device signals the completion of work, we switch the program to the “Baking” mode and continue cooking for about half an hour.
7. We lay out the finished dish on portioned plates, season with fresh herbs and serve.

Servings: 2-4
Cooking time: 30-40 minutes

Recipe Description

Finally, I have a pumpkin at home and I can cook her favorite 🙂 in a slow cooker. I love pumpkin dishes, whether it is or simply baked in pieces with sugar. That's how I'm going to cook it today.

Before you start, let me remind you that this miracle vegetable is very useful - it contains vitamins, trace elements, and carotene.

The vitamin C contained in the pumpkin will help us survive and not get sick on damp autumn days, and the B vitamins will reduce fatigue, irritability and insomnia.

In addition, eating pumpkin has a beneficial effect on the skin, nails and hair and slows down aging.

The conclusion is this: who often eats pumpkin will be forever young, lush-haired handsome man (or beauty), not suffering from insomnia and irritability;).

To cook a pumpkin in a slow cooker with apples, you need:

• Pumpkin;
• 1-2 apples;
• Sugar - 3 tbsp. spoons (or more).

Cooking step by step:

Cut the pumpkin in two and remove the seeds.

Then we remove the skin - we clean it with a knife.

We cut the peeled pumpkin into cubes.
We clean the apples and also cut them into cubes.
We mix everything together.

Pour the pumpkin and apples into the slow cooker.
Pour about half a cup of water into it and sprinkle sugar on top.
We turn on the "Baking" mode for 30-40 minutes.
And, after the signal, we get a sweet baked pumpkin with apples.
It can be served with milk or simply with sugar.
My kids love sugar-free pumpkin.

The taste of even selected fruits, so to speak, is not for everybody.

Therefore, conscientious cooks are trying, inventing various dishes. Either they emphasize the sweetness, or they shade the fried meat with a pumpkin flavor.

Pumpkin baked in a slow cooker - general principles of cooking

It is best to bake autumn varieties of pumpkin, with dense juicy pulp of bright color. Do not take a large vegetable, as it may be overripe. In a slow cooker, you can bake both a whole pumpkin and chopped pulp into pieces.

Dessert and dietary dishes are prepared from pumpkin at Vypechka. Complementing with meat or fish, they prepare hearty dishes that can become a full dinner.

Before baking, pumpkin and other components of the dish do not require additional heat treatment. All you need to do is wash everything well, cut it according to the recipe, put it in a bowl and start the multicooker for the specified time in the appropriate program.

Spicy pumpkin baked in a slow cooker

This adapted recipe is also known as "Olympic". Apparently, he has nothing to do with the Greek gods, but based on the ingredients, it is quite possible to offer him to the future champion.

Ingredients:

Light pitted raisins - 60 gr.;

Dense pumpkin pulp - 800 gr.;

Allspice peas - a teaspoon;

Two tablespoons of liquid honey, preferably mixed herbs;

Salt and grated cinnamon - to taste;

Small lemon.

Cooking method:

1. Crush allspice in a mortar or rolling pin. Add cinnamon salt and mix thoroughly.

2. Cut the pumpkin into medium-sized cubes or sticks and place in a cooking bowl, after lubricating it with vegetable fat. Add a quarter cup of water, close the lid and turn on the baking mode for a quarter of an hour.

3. Squeeze the juice from the lemon, select the seeds from it and combine with honey. Without taking pieces of pumpkin pulp out of the bowl, flavor the dish with a cinnamon-pepper mixture, pour honey on top and bring to readiness on the “Baking” option for 25 minutes.

Pumpkin baked in a slow cooker with garlic sauce

Ingredients:

Fresh pumpkin - 600 gr.;

Two large garlic cloves;

Ground dried basil and allspice - to taste;

A third of a glass of olive or well-refined vegetable oil.

Cooking method:

1. Cut dense pumpkin pulp without peel into medium-sized cubes and place in the cooking bowl of the multi-pan.

2. In olive oil, add the garlic, grated into a fine grater or squeezed by a press, put a small pinch of ground basil and allspice, salt. Then stir thoroughly and let it brew for about a quarter of an hour.

3. Pour the prepared dressing over the vegetable pieces placed in the bowl and close the lid of the appliance.

4. Set the baking mode to one hour and start the program.

Sweet pumpkin baked in a slow cooker with honey

Ingredients:

700 gr. well-ripened pumpkin;

50 gr. sugar;

Creamy homemade butter - 50 gr.;

Flower liquid honey;

Drinking boiled water - 50 ml.

Cooking method:

1. With a sharp knife, clean the pumpkin from soft pulp with seeds and cut, along with the peel, into neat slices.

2. At the bottom of the cooking bowl, apply a thin layer of butter, pour in water and spread the pumpkin slices.

3. Sprinkle sugar on top and turn on the baking mode for half an hour.

4. Put the finished pumpkin on a large plate and serve with honey.

Pumpkin dessert baked in a slow cooker with apples and banana

Ingredients:

Half a kilo of pumpkin;

Two apples;

Bananas - 2 pcs.;

Coarsely ground white breadcrumbs;

cinnamon powder;

60 gr. sugar;

20 gr. thickened homemade cream;

20% sour cream for watering the dish.

Cooking method:

1. Cut bananas into rings, pumpkin pulp and peeled apples into slices of approximately the same size.

2. Rub the bottom and sides with butter, sprinkle generously with breadcrumbs.

3. Carefully place chopped fruit with pumpkin pieces in a bowl and sprinkle everything with cinnamon.

4. Start the baking program for 40 minutes. After finishing, arrange the finished dessert on plates, pour over sour cream and sprinkle sugar on top.

Pumpkin baked in a slow cooker with meat and vegetables - "Appetizing Pot"

Pumpkin pots are a popular dish, but rather troublesome. An electronic miracle saucepan will save a little time, and high-quality pork tenderloin will add satiety to the dish.

Ingredients:

A small kilogram pumpkin;

350 gr. pork (pulp);

One small carrot;

Butter from homemade cream - 20 gr.;

Small onion head.

Cooking method:

1. Place the pumpkin under a stream of warm water. Wiping it thoroughly on all sides with a sponge, wash off all the dirt and wipe the vegetable dry with a towel.

2. With a sharp knife, cut off the thick “lid” from the side of the stalk and select all the fibrous pulp along with the seeds. Then carefully cut out a piece of dense pulp so that centimeter-thick walls remain on all sides.

3. From the inside, grease the vegetable well with slightly softened butter and salt.

4. Cut the removed pulp into medium-sized pieces, chop the onion medium-sized, and rub the carrots on a coarse grater or chop with a knife in the same way as the pumpkin pulp.

5. Combine chopped vegetables with meat, season everything with pepper pounded in a mortar, salt a little, add crushed garlic and mix thoroughly

6. Put the prepared mass into a pumpkin, place it in a cooking bowl, cover with a “lid” cut off from a vegetable and add a little water to the container.

7. Close the lid and start the baking mode for two hours.

Pumpkin baked in a slow cooker with fish in sour cream filling

Ingredients:

1 kg cod (fillet);

Half a kilo of pumpkin pulp;

Two large bulbs;

250 gr. low-fat sour cream;

Three eggs;

50 gr. "Peasant" oil;

250 ml of fatty kefir;

A small pinch of powdered nutmeg;

Fresh garden parsley.

Cooking method:

1. Cut the cod fillet into wide pieces, pumpkin into slices, thinly, in half rings, chop the onion.

2. Gently place the fish pieces on the bottom of the bowl. Spread pumpkin slices on it in an even layer and season with ground nutmeg.

3. Put onion half rings on the pumpkin and sprinkle them with finely chopped greens.

4. Mix sour cream with kefir, pour eggs into the mixture, salt and, whisking lightly, bring to a smooth consistency. Then carefully pour the prepared filling into the products laid out in the bowl.

5. Set the timer to 1 hour 10 minutes and turn on the appliance on the "Baking" program.

Pork on a pumpkin baked in a slow cooker

A very simple recipe from the most affordable products. Try to start with it, perhaps your family will like it - the meat, soaked in sweetish and fragrant pumpkin juice, will become completely unusual. Serve it to a real macho, accompany the dish with spicy chili sauce.

Ingredients:

700 gr. lean pork;

A teaspoon of ground paprika;

Five sprigs of fresh parsley;

Half a kilo of pumpkin;

Onions - 2 heads;

Cooking method:

1. Choose an oblong-shaped pumpkin, rinse it thoroughly with water and cut into thin rings along with the peel.

2. Wash a piece of pork pulp, blot dry with a clean rag. Cut the meat across the grain, in slices of a centimeter, or a little more, thickness. Break off the pieces, salt and season with a little ground pepper.

3. Pour some refined oil into the cooking bowl and put the pumpkin in it, trying to cover the bottom as best as possible. If necessary, slices of vegetables can be cut.

4. Put the beaten pieces of pork in a dense layer on the pumpkin, and on thin onion rings.

5. Grease the entire surface of the onion layer evenly with mayonnaise and sprinkle with ground paprika.

6. Lower the lid of the multicooker and turn on the appliance on the “Baking” option, setting the timer to one hour.

A classic dish of pumpkin baked in a slow cooker

Ingredients:

Four large sweet apples;

Three spoons of sugar;

Three tablespoons of light raisins, pitted;

One third of a glass of finely chopped walnut kernels;

A glass of clean water;

30% cream;

A small pinch of crushed cinnamon;

One kilogram of pumpkin;

50 gr. "Peasant" oil.

Cooking method:

1. Scald raisins with boiling water, pour hot water over it for 15 minutes, then squeeze lightly and dry.

2. Separate the pumpkin pulp from the seeds and peel and cut it into medium-sized cubes, the size of a rib is one and a half centimeters.

3. Put the vegetable pieces in the cooking container, add the oil.

4. Cut the peeled apples into slices, remove the rough partitions with seeds from them and transfer them to the pumpkin.

5. Sprinkle everything with cinnamon, add raisins, sweeten, mix thoroughly and add half a glass of drinking water to the products.

6. Bake the pumpkin with apples under the lid with the selected Baking mode for forty minutes.

7. Divide the finished pumpkin into portions on plates, put cream whipped into strong foam on top and sprinkle with finely chopped nuts.

Pumpkin baked in a slow cooker - cooking tricks and useful tips

Choose the right pumpkin. Do not purchase fruits with a brightly colored skin, this color is more appropriate for an ornamental vegetable. For roasting, use table varieties with pale skins and bright orange flesh.

Pay attention to the tail. In a ripe fruit, it dries up on its own, while in an unripe one it is cut off.

Try not to buy pumpkin cut into pieces. It is difficult to determine the degree of maturity from them, and from the point of view of hygiene, this is not the best choice.

Since the pumpkin does not have its own pronounced taste, it is recommended to cook it with spices or spices. For dessert dishes, vanilla, nutmeg or cinnamon are the best options. Black pepper and fresh herbs are the perfect complement to meat and fish dishes from pumpkin baked in a slow cooker.

It's probably no secret that pumpkin is very beneficial for the body. It is rich in vitamins (A, B1, B2, B12), trace elements (calcium, magnesium, phosphorus, potassium). But most of all, pumpkin contains beta-carotene. It is he who protects the human body from harmful substances that enter the body. Yes, and a lot of pectin will also be contained in the pumpkin.

You can talk a lot more about this “miracle” vegetable, but today we will not dwell on usefulness at all (we have already said a lot about it), but about the recipe for making this very useful pumpkin.

It is prepared in different ways, someone cannot live without it, someone prefers to simply boil the pumpkin into mashed soup, for example, it turns out wonderful, but, in my opinion, the pumpkin looks the most advantageous when baked!

If you have ever baked a pumpkin at home and it did not make a lasting impression on you, I can most likely tell you why this happened. Most likely, when buying and choosing this vegetable, you did not know or did not take into account some secrets. When buying a pumpkin, it is very important to pay attention to the variety. The most common pumpkins are bright orange and less sweet, but they contain more beta-carotene. They are best combined with other vegetables or cereals. But for baking, the pinkish fruits of honey melon are best suited, they turn out to be very sweet when baked! It is also important to inspect the pumpkin for maturity - ideally, the pumpkin should be dense, fleshy, elastic and heavy enough without any soft areas. An underripe squash will be tasteless, while an overripe squash will be too stringy.

And now that we know all the secrets of choosing the right pumpkin for baking, I will tell you how sweet pumpkin is prepared in the Philips slow cooker with dried apricots.

To do this, we need to prepare the following Ingredients:

• Pumpkin ¼ part
• Honey - 4-5 tbsp. spoons
• Butter - 50 grams
• Dried apricots - 5 pcs.
• Dry rosemary - to taste
• Foil for baking.

Sweet pumpkin in a slow cooker - recipe with photo:

Details

Pumpkin with honey is a delicious and incredibly healthy dish. The pulp of this vegetable contains organic acids, pectin, sucrose, glucose and many others. In addition, it is rich in B vitamins and carotene. Pumpkin is useful for people suffering from cardiovascular diseases. In turn, honey has tonic, tonic and anti-inflammatory properties. Try cooking pumpkin with honey in a slow cooker.

Baked pumpkin with honey and in a slow cooker

Required Ingredients:

• pumpkin - 500 gr;
• sugar - 2 tablespoons;
• honey - 2 tablespoons;
• water - ½ cup.

Cooking process:

Clean the pumpkin from the peel and seeds. Cut into slices and put on the bottom of the multicooker bowl. Cover the pumpkin with water so that it does not burn during cooking.

Sprinkle sugar on top. Close the lid and set the "Baking" mode for half an hour. Put the finished pumpkin in bowls and pour over with honey.

Pumpkin with honey and cinnamon in a slow cooker

Required Ingredients:

• pumpkin - 400 gr;
• honey - 3 tablespoons;
• cinnamon - 1 tbsp;
• water - 1 multi-glass.

Cooking process:

Remove seeds from pumpkin and cut into thin slices. The skin does not need to be removed. Put the resulting slices on the bottom of the multicooker and sprinkle with cinnamon. You can add some granulated sugar if you wish. Fill with water and close the lid.

Set the "Baking" mode for 35 minutes. After this time, remove the finished pumpkin, arrange it in bowls and pour honey on top.

Pumpkin with honey and rosemary in a slow cooker

Required Ingredients:

• fresh pumpkin - 500 gr;
• liquid honey - 3 tablespoons;
• rosemary - 2 sprigs;
• dry cloves - 3 pcs;
• butter - 1 tbsp.

Cooking process:

Clean the pumpkin from the peel and seeds. Cut the resulting pulp into small cubes. Grease the bottom of the multicooker bowl with butter.

Put the prepared pumpkin pulp into a slow cooker. Add sprigs of fresh rosemary and a few dried cloves. Pour the pumpkin with honey. Its quantity can be any, as it directly depends on your taste preferences. You can put a few pieces of butter on top.

Close the lid and set the "Extinguishing" mode to 1 hour. If you have a powerful slow cooker, half an hour will be enough.

Ready pumpkin can be served both hot and cold.

Braised pumpkin with honey in a slow cooker

Required Ingredients:

• fresh pumpkin - 500 gr;
• liquid honey - 3 tablespoons;
• water - ½ multi-glass;
• butter - 50 gr.

Cooking process:

Free the pumpkin from seeds and peel. Cut the pulp into small cubes and place on the bottom of the multicooker bowl. Fill with water, add butter and liquid honey.

Close the lid of the multicooker, set the "Extinguishing" mode for about 40 minutes.

After this time, remove the honey pumpkin and arrange on plates.

Pumpkin stewed in a creamy honey sauce in a slow cooker

Required Ingredients:

• pumpkin - 400 gr;
• cream - 100 ml;
• honey - 2 tablespoons;
• butter - 50 gr.

Cooking process:

Clean the pumpkin from the peel and seeds. Cut into small pieces and put on the bottom of the multicooker bowl, greased with butter.

Pour pumpkin with cream, add liquid honey and mix well. Close the lid and set the "Extinguishing" mode for 40 minutes.

Baked pumpkin with honey and walnuts

Required Ingredients:

• pumpkin - 300 gr;
• powdered sugar - 3 tsp;
• walnuts - 3-4 pieces;
• butter - 20 gr;
• lemon - ½ pc.

Cooking process:

Clean the pumpkin from the skin and seeds. Rinse, pat dry with paper towel and cut into small pieces.

Place the butter in the multicooker bowl and set the "Baking" mode. Wait for the butter to melt, then pour it into a separate container and mix with powdered sugar. Return the mixture to the slow cooker and lay out the pumpkin pieces.

Close the lid and cook for 25-30 minutes.

Transfer the finished pumpkin to a plate, sprinkle with lemon juice and sprinkle with honey. Sprinkle chopped walnuts on top.