Summary

Ingredients

• 500 g pumpkin (se) (butternut, possibly also Hokkaido)
• 2 red pepper (s)
• 1 onion (s)
• 2 cloves garlic)
• 1 stick celery
• 200 g cooked ham
• 200 g feta cheese
• 3 tablespoon tomato paste
• 1 tablespoon vegetable stock, instant
• 1 ½ liters water
• 500 g noodles, Greek (Kritharaki)
• 1 teaspoon salt
• 2 teaspoons thyme, dried
• 0.25 teaspoon ¼ chili powder

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Instructions

1. Halve, core and peel the pumpkin. Cut the pumpkin flesh into approx. 2 cm cubes. Core, wash and also cut the pepper into cubes. Peel and finely chop the onion and garlic. Cut the celery into fine slices.
2. Sauté the onion and garlic in the olive oil. Add the pumpkin, bell pepper and celery and sauté for about 5 minutes over low heat. In the meantime, cut the ham and feta cheese into cubes. Add 3 tablespoons of tomato paste to the vegetables and sauté briefly. Add the stock powder and deglaze with 1 1/2 l water. Season with salt, thyme and chili powder. Bring the water to the boil. When it boils, pour in the pasta and bring to the boil briefly.
3. Transfer the whole mixture into a large prepared casserole dish and bake in the preheated oven at 170 ° C for about 50-55 minutes. After about 40 minutes, sprinkle the cooked ham and feta cubes over the casserole.