Casserole in Pumpkin
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 7 potato (s)
- 800 g minced meat
- 2 onions)
- 1 pumpkin (se), approx. 3 kg
- 50 g pine nuts
- 1 clove garlic
- 50 g raisins
- Pepper from the grinder
- salt
- Paprika powder
- 150 g cheese, rated
- some sour cream
- 1 dash cream
- oil
Print Recipe
Pin Recipe Instructions
- Wash and dry the pumpkin and cut off a lid. Hollow out the pumpkin, scraping off the fibers and seeds and the rest of the edge. Leave a 1cm thick edge so that the pumpkin remains stable. Dice the pumpkin flesh.
- Peel the potatoes (quantity as desired) and cook in small pieces in salted water.
- Fry the minced meat with onions and garlic in a pan with oil, season with salt and pepper and paprika. When the meat is done through, add the pumpkin cubes and fry for about 10 minutes over medium heat.
- Toast the pine nuts in a pan without fat until golden brown. Be careful, they burn quickly!
- Mix the boiled potatoes, raisins and pine nuts into the minced pumpkin mixture, mix in sour cream and cream to taste and finally mix in the cheese.
- Then fill the mass into the hollowed out pumpkin and cook in a preheated oven at 170 degrees for 45 minutes. Cooking in the pumpkin gives the casserole a very specific aroma. It may be that some liquid floats on the casserole after the cooking time, I just remove it with a spoon.
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