Clean the mushrooms, wash them briefly and cut in half (the peel does not have to be removed). Wash, halve, quarter and core the Hokkaido. Cut the pumpkin flesh into fine wedges.
Heat 1 tablespoon of oil in a pan and sear the meat in it. Crumbly mash with a fork. Season with salt and pepper. If you like, you can add some rose paprika and a finely diced clove of garlic.
Heat 2 tablespoon butter in a sufficiently large, coated pan. Fry the potato noodles in it over medium heat until golden brown. Remove and set aside.
Heat 2 tablespoons of oil in the pan and first fry the mushrooms in it. Remove and set aside. Then add 2 more tablespoons of oil to the pan and fry the pumpkin wedges in this pan as well. Add the fried mushrooms again and fry both over medium heat for about 5 minutes. Fold in the fried potato noodles and fry everything together for another 5 minutes. The pumpkin wedges soften quickly; so don`t fry too long so that they still have a bit of bite.
Finely mash the sheep`s cheese with a fork and mix with the sour cream. Season with salt and pepper. Wash and finely chop parsley. Season everything with salt, pepper and rose paprika to taste. Fold in half of the parsley and serve the finished pumpkin pan. Serve at the table with the prepared feta sauce and parsley. Each guest then scoops their own portion onto their plate.
TIP:
I`ve noticed that the pumpkin `swallows` a lot of flavors / spices. Therefore, spice it up vigorously!
Those who prefer it vegetarian can simply leave out the meat.
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