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Pumpkin with Meat Sauce

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Recipe Information

Category: Main Dishes
# of Servings: 4
Recipe Created By: Maren Chiu


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1/2 cup soy sour cream (optional)
1 Tbsp soy milk (optional)
1 clove garlic
1 medium sugar pumpkin
1/4 cup sugar
2 tsp cinnamon (divided)
1 medium onion, chopped
1 lb lean ground beef
2 cloves garlic
1 15 oz can petite diced tomatoes
1 6 oz can tomato paste
1 cup water
1 tsp chili powder
1 tsp salt
1/2 tsp ground black pepper
3 Tbsp canola oil (divided)


Preheat oven to 350 °F.

For optional (and highly recommended) creamy garlic sauce, combine 1/2 c. soy sour cream, 1 clove chopped garlic and 1 T. soy milk. Set aside.

For pumpkin:

Mix 1 tsp cinnamon and sugar. Set aside.

Cut pumpkin into quarters. Remove seeds and peel. Cut into slices 1 inch thick. Heat 2 T. oil in large frying pan over medium heat. Add pumpkin slices. Fry until golden brown, approx 3 minutes. Turn and fry other side 3 minutes or until brown. Set fried pumpkin slices on a baking sheet. Sprinkle with cinnamon and sugar mixture. Cover with foil. Bake 25 minutes at 350 °F.

For meat sauce:

Saute diced onion in 1 T. oil until lightly brown. Add ground beef and 2 cloves chopped garlic. Stir well. Add diced tomatoes (including juice), tomato paste, water, chili powder, 1 tsp cinnamon, salt and pepper. Stir well. Bring to a boil, reduce heat and simmer for 20 minutes.

To serve, spoon meat sauce on top of pumpkin slices. Drizzle with optional creamy garlic sauce.


Iron Chef KFA Battle Pumpkin October 2006 - Dairy and egg free.

Challenger's statement:

This recipe was inspired by one of my favorite dishes served at a local restaurant featuring food from Afghanistan. The flavors of the sweet pumpkin and savory meat blend together wonderfully. The garlic sauce adds a little extra zip to this exotic dish.


For people avoiding soy, the creamy garlic sauce can be omitted.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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