Kebab in a pumpkin
Preparation: If using a butternut squash, you will only need to use the hollow part of the pumpkin for its stuffing. If you're going with a round pumpkin, cut it well, saving the cap. Remove the seeds.
Cut the onions into crescents, the meat into bites and the mushrooms into large pieces.
In a deep saucepan, heat 1/2 cup of oil. Throw in the onions and stir until softened. Then add the mushrooms and meat and stir for about 5 min, then pour in the wine and 1/2 tsp of salt. Let it boil until the wine evaporates.
Stuff the pumpkin with the kebab, also adding in the bay leaves. If using a butternut squash, cover the opening with aluminum foil and if using a round pumpkin, place the cap on top. Place the pumpkin in a dish, along with 2 cups of water. Bake in a preheated 392°F (200 °C) oven for an hour and a half.
Pumpkin with milk
Preparation: Combine and mix the pumpkin and sugar/jelly well, then distribute them into ice cube trays. Let them freeze in the freezer for at least an hour. Serve the frozen cubes with warm milk.
Chocolate muffins with pumpkin
Preparation: Sift the flour along with the baking powder and cocoa, grate the pumpkin finely. Crumble the chocolate into little pieces. Beat the eggs with a mixer along with the sugar and oil.
Little by little, add the flour mixture while continuously stirring. Then add the grated pumpkin and 1/2 of the chocolate. Stir once more, not with a mixer, but with a spoon.
Fill muffin cups with the resulting mixture. They must be filled up to 3/4 of their volume. Place a few pieces of the remaining chocolate atop each muffin.
Bake the chocolate muffins with pumpkin in a preheated 356°F (180 °C) oven for about 20 min. Check if they are ready using a toothpick - if it comes out dry when poked, then the muffins are ready.