Pumpkin Mince Casserole
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: 2) |
Ingredients
- 1 spring onion (s)
- 1 clove garlic
- 4 date (s), dried
- 1 tablespoon oil
- 350 g minced meat, mixed
- 2 teaspoons tomato paste
- some salt and pepper
- 1 pinch cinnamon powder
- 350 g pumpkin (se), Hokkaido
- 2 tablespoon butter, liquid
- 0.5 ½ bunch parsley, smooth
- 100 g sour cream
Print Recipe
Pin Recipe Instructions
- Peel off the onion and garlic and, like the dates, dice finely.
- Heat the oil in a pan and fry the mince in it until light brown. Add onions and garlic and fry for about 2 minutes. Stir in tomato paste and roast briefly. Add 250 ml water and the diced dates and bring to the boil. Season with salt, pepper and cinnamon.
- Scrape the soft inside and seeds out of the pumpkin with a tablespoon. Grate the pulp with the skin and season with salt and pepper. Mix the grated pumpkin with 1 tablespoon butter.
- Grease the baking dish with 1 tablespoon butter. Pour in the mince mixture and spread the grated pumpkin on top. Cook in the hot oven at 200 ° in the lower third of the oven for 45 minutes (convection not recommended).
- Pluck the parsley leaves from the stems and roughly chop them. Sprinkle the pumpkin casserole with parsley and serve with sour cream.
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