Pumpkin and minced meat casserole

Ingredients for 4 servings:

• 2 onions
• 3 tbsp butter
• 400 g minced meat, mixed
• salt and pepper
• 1 tsp oregano, dried
• 250 g tomatoes, peeled (can)
• 2 tbsp balsamic vinegar
• 1 pinch(s) of sugar
• Paprika powder, sweet
• 400g penne
• 500 g pumpkin(s), Hokkaido
• 1 tbsp flour
• 200 ml vegetable stock
• 200 ml milk
• 100 g cheese, grated Emmental
• 1 egg yolk

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and dice the onions and sauté in 1 tablespoon of butter. Add the minced meat and fry until crumbly. Simmer with salt, pepper, oregano, tomatoes, balsamic vinegar, sugar and paprika for about 5 minutes. Cook the pasta according to the instructions, drain and set aside. Wash, deseed and cut the pumpkin into thin strips. Sauté in batches in 1 tablespoon of butter for about 1 minute, then season with salt. Preheat oven to 200°C (180°C fan-assisted oven). Sauté the flour in 1 tablespoon of butter. Deglaze with vegetable stock and milk and simmer for about 3 minutes, season with salt and pepper. Add 50g of Emmental cheese and let it melt. Whisk the egg yolk with 2-3 tablespoons of sauce and stir into the warm, but no longer boiling, sauce. Layer the pasta, pumpkin, and ground beef in a greased baking dish, pour the béchamel sauce over it, and sprinkle with the remaining cheese. Bake in the oven for about 20 minutes.