Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 500 g minced meat
• 1 large onion (s)
• 1 clove garlic
• 1 cup sour cream
• 1 cup crème fraîche
• 1 bunch spring onion (s)
• 1 packet cheese (gratin cheese) for gratinating
• Stock cube
• pepper
• salt
• nutmeg

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Instructions

1. First cut open the pumpkin and remove the seeds. Then I spooned thin slices out of the pumpkin with a little force. I did that almost to the shell, where it got too hard.
2. Then peel and chop the onion and garlic. Briefly heat the pieces in a little oil and fry them together with the minced meat.
3. When the minced meat is done sear, add the pumpkin slices and season. I have seasoned to taste with a Maggi stock cube, salt, pepper, paprika and nutmeg.
4. Mix the beaker of sour cream and crème fraîche in a bowl until creamy.
5. Put a layer of minced beef and pumpkin in a baking dish. Then I put a layer of the cream on top. It was followed by the minced beef and pumpkin mixture and again the cream. Finally, sprinkle the cut spring onions over the last layer of cream and then distribute the gratin cheese.
6. Then place the casserole on the bottom rail in the oven preheated to 230 degrees top / bottom heat for 30 to 40 minutes.