Pumpkin and minced meat casserole

Ingredients for 2 servings:

• 1 butternut squash
• 3 tbsp rapeseed oil
• ½ tsp vegetable stock powder
• some paprika powder, sweet
• ½ onion(s)
• 1 piece(s) leek, approx. 7 cm long
• 250 g minced beef
• ½ tsp wild garlic pesto
• 100 ml cream
• 100 ml milk
• 50 g processed cheese
• e.g. salt and pepper
• 4 tbsp breadcrumbs
• 30 g butter
• some oil for frying and for the dish

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

possibly vegetarian possible

Peel the pumpkin, halve it lengthwise, scoop out the inside, and dice the flesh. Mix in a casserole dish with the rapeseed oil, salt, pepper, vegetable stock, and paprika powder. Place half of the mixture in a bowl and cook in a microwave at 750 watts for 3 minutes, then repeat with the other half. Then return it to the casserole dish. Peel and finely dice the onion, trim the leek, and slice it into thin rings. Fry both in a little oil in a pan. Add the minced meat and fry vigorously for 5 minutes. Season with wild garlic pesto, salt, and pepper to taste. Place in the casserole dish. Heat the cream and milk in a saucepan, melt the cream cheese, and season with salt and pepper. Combine the pumpkin cubes and the cooked minced meat in the casserole dish, then pour the sauce over the mixture. Sprinkle with breadcrumbs and scatter the butter on top. Bake in a preheated oven at 190°C (top/bottom heat) or 170°C (fan oven) for approximately 15 to 20 minutes. Tip: If you use a ground meat substitute, this dish is vegetarian.