Pumpkin Casserole with Minced Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg pumpkin meat, Hokkaido or e.g. nutmeg squash
- 1 large onion (s)
- 2 tablespoon butter
- 2 cloves garlic)
- 1 teaspoon, heaped mace / mace, ground
- salt and pepper
- 1 chilli pepper (s) or chilli powder as desired
- 150 ml cream or sour cream
- 350 g pasta, twisted
- 1 bunch chives
- 300 g minced pork already seasoned or fried sausaes
- 150 g mountain cheese, stroner, rated
- in Butter, flakes
- 150 ml broth
- 1 dash vinegar
Print Recipe
Pin Recipe Instructions
- Roughly grate the pumpkin - this is best done with a food processor.
- Finely chop the onion and sauté in the butter. Add the pumpkin, stir, press garlic into it, season with salt, pepper, mace and whole chilli pepper. Pour in the broth and vinegar and cover over low heat for about 10 minutes. ferment.
- Do not cook the pasta too soft, drain and add to the pumpkin vegetables with the cream and chives.
- Butter a baking dish, add half of the pumpkin and noodle mixture, spread small meatballs on top, cover with the remaining pumpkin mixture.
- Sprinkle with grated cheese and put flakes of butter on top.
- At 220 ° in the oven for about 20 minutes. to bake.
- A fresh, green salad goes well with it.
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