Pumpkin mince casserole

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 Onion
  • 4-5 Stem(s) Thyme
  • 1 TABLESPOON Olive oil
  • 750 g mixed mince
  • 7-10 Tbsp salt and pepper
  • 1 can(s) (850 ml) Tomatoes
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Nutmeg
  • 1 (approx. 800 g) Hokkaido Pumpkin
  • 100 g Mountain cheese

Directions

  1. 1

    Peel and finely chop the onion. Wash the thyme, dab dry and remove the leaves. Heat the oil in a pan. Fry the minced onion for about 3 minutes until crumbly. Fry the onion briefly. Season with salt, pepper and thyme.

  2. 2

    Add the tomatoes and juice, bring to the boil and chop a little. Season with salt, pepper, 1 pinch of sugar and nutmeg.

  3. 3

    Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Wash and quarter the pumpkin. Scrape out the seeds and fibres. Pumpkin with skin first cut into thin slices, then cut in half crosswise.

  4. 4

    Put the pumpkin and chopped pumpkin sauce in an ovenproof dish. Bake in a hot oven for 40-45 minutes.

  5. 5

    Grate cheese finely and sprinkle over the casserole after about 20 minutes baking time. Mashed potatoes taste good with it.

Nutrition Facts

KCAL
610 kcal
CARBS
12 g
FATS
37 g
PROTEINS
53 g