Hokkaido Pumpkin Casserole `India`
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small pumpkin (se) (Hokkaido)
- 250 g spinach leaves (frozen)
- 250 g tartare or minced beef
- 1 onion (s)
- 0.5 ½ pack feta cheese
- Cheese (gratin cheese), grated
- salt and pepper
- nutmeg
- Chilli pepper (s), dried
- cumin
- turmeric
- Ginger powder
- 1 fresh goat cheese
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash and hollow out the Hokkaido squash, cut into slices. Thaw the spinach, mix with the goat cream cheese and season with salt, pepper and nutmeg. Fry the minced meat in the olive oil with the diced onion and season with the spices.
- Rub an oven pan with olive oil, cover the bottom with pumpkin wedges. Pour the spinach mixture over it and then cover with the minced meat. Cover the remaining pumpkin wedges and sprinkle with crumbled feta cheese and grated cheese.
- Cover the pan with aluminum foil and bake at 250 ° C top / bottom heat for about 30 minutes. Then remove the foil and bake again for 10 minutes.
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