Fozzy's spicy pumpkin and meat herb

Ingredients for 8 servings:

• 1 pumpkin(s), spaghetti (raw 1800g yields about 1400g cooked, peeled and pitted – about 20% less)
• 1.2 kg pork shoulder, with rind
• 6 onions, red
• ½ kg potatoes
• 4 chili peppers (dried or from the jar)
• 80 g clarified butter
• 180 g bacon, streaky
• 3 tbsp tomato paste
• 2 tbsp paprika powder, sweet
• 1 tbsp paprika powder, hot
• 3 tbsp apple cider vinegar
• 5 tbsp Parmesan, grated (or other semi-hard cheese, but then add 30% more)
• 1 tsp salt
• n. B. beef broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

modified Szeged cabbage with spaghetti squash

Boil the pumpkin for 35-50 minutes, depending on its size, until soft (it should float in the water), turning it frequently to ensure even cooking. Drain the water, let it cool slightly, pierce it a few times and cut it crosswise. Remove the seeds and scoop out the flesh from the skin with a fork. Use a spoon to discard the remaining flesh. Set aside in a bowl. While the pumpkin is cooking, cut the flesh (if you don’t like the rind, cook it with the skin and remove it later) into 30-40g pieces, dice the onion and bacon, and finely chop the chili. Sauté the onion, chili, and bacon in the clarified butter until light yellow. Add the meat, brown everything, and then season with salt. Add the tomato paste and paprika, fry briefly while stirring, deglaze with the vinegar, and simmer, covered, on low heat, if possible without adding water (using stainless steel cookware). When the meat is tender (test with a fork after about 30-40 minutes), add the peeled and diced potatoes, stir, and continue to simmer uncovered (adding water or beef broth if needed) until the meat is tender (about 20 minutes). Add the pumpkin and cheese, stir well, and bring back to a brief simmer. Remove from the heat and let stand for about 5 minutes, or until it has stopped simmering. Serve while still very hot! Potatoes make a great side dish.