“Grants a low-level defense boost. This hollow, meat-filled fortified pumpkin is a local specialty of Kakariko Village.“
I was excited when Breath of the Wild came out and had a full cooking system. In every game I play I always level up the cooking skill or try to craft as many recipes as possible. The Tough-Meat Stuffed Pumpkin was one of the recipes that stood out to me because of it’s presentation so I knew that I wanted to try my hand at making it in real life.
I chose to use an acorn squash instead of a pumpkin because I didn’t want the pumpkin to overpower the stew. However a pumpkin could be substituted as a more direct replication of the in-game recipe. Contrary to the name, the beef in this dish is quite tender from the pressure cooking process and has a rich flavor from the stew.
Tough-Meat Stuffed Pumpkin
Ingredients
Stew
- 16 oz beef chuck roast cubed
- 6 large carrots chopped
- 1 sweet potato cubed
- 12 oz baby potatoes halved
- 8 oz peas frozen
- 1 large yellow onion diced
- 1 tbsp garlic minced
- 2 tsp salt
- 2 tsp black pepper ground
- 2 bay leaves
- 2 sprigs thyme
- 1 tbsp soy sauce
- 8 oz tomato sauce
- 14 oz beef stock
Roasted Squash
- 1 acorn squash
- canola oil
- ½ tsp salt
- ½ tsp pepper
Instructions
For the stew
- In an Instant Pot, brown the cubed beef. Remove once beef is browned.
- Sauté diced onion and garlic until the onion is translucent.
- Add chopped carrot and cubed sweet potato and cook for 4-5 more minutes.
- Add beef stock, tomato sauce, soy sauce, salt, and pepper to Instant pot. Scrape bottom to remove any browned bits.
- Add halved baby potatoes, browned beef, bay leaf, and thyme sprigs to Instant Pot.
- Pressure cook on high for 35 minutes and allow to naturally de-pressurize.
- Once Instant Pot is de-pressurized, add frozen peas and cook until heated through. Discard bay leaves and thyme sprigs then serve.
Roasted squash bowl
- Preheat oven to 400°F.
- Slice acorn squash about 1 to 2 inches from top to create a lid and small amount from bottom in order to sit flat. Scoop seeds out and scoop flesh to create a larger opening for bowl as desired.
- Rub oil on the inside and outside of squash and lid. Sprinkle inside of squash with salt and pepper.
- Place pumpkin with the opening face down and the lid on a lined baking sheet. Bake for 35-40 minutes or until squash is tender.
- Serve stew in the cooked, hollow squash.