BettiBlu's butternut squash and vegetable stir-fry

Ingredients for 10 servings:

• 1 butternut squash
• 500 g minced meat, mixed
• 4 bell peppers
• 500 g potatoes
• 2 m.-large tomato(s)
• 1 m.-sized onion(s)
• 2 medium-sized garlic cloves
• 100 g shepherd’s cheese
• salt and pepper
• some oil or lard

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Peel the potatoes and cut into small cubes, then pre-cook in boiling salted water for about 10 minutes. First, cut off the bottom (thicker) part of the pumpkin and peel the top part. Quarter the bottom part, peel, and remove the seeds. Cut everything into small, bite-sized cubes. Cut the peppers into pieces, cut the tomatoes into eighths, and cut them in half again. Finely chop the onion and very finely chop the garlic or press it through a press. Cut the cheese into small cubes. Heat a little oil or lard in a large pan or wok and cook the onion and garlic until translucent. Add the meat and fry until crumbly. Stir until there is hardly any liquid left. Add the pumpkin and fry for about 10-15 minutes, stirring. Add the peppers and heat for about 5-10 minutes, stirring again. Turn down the heat and first fold in the potatoes, warm briefly, and then fold in the tomatoes and cheese. Season with salt and pepper, and you have a delicious dish where the individual components are wonderfully flavorful. This recipe serves 8-12 people and has just 90 kcal per 100 g.