Hearty baked pumpkin

Ingredients for 4 servings:

• 1.4 kg pumpkin(s), e.g. Hokkaido or Butternut
• 1 onion(s)
• 400 g minced beef
• some oil for frying
• Salt and pepper, mixed, total 1.5 espresso spoons
• Cinnamon powder, approx. 1 espresso spoon
• Paprika powder, sweet, approx. 1 espresso spoon
• Nutmeg, freshly grated, approx. 1 espresso spoon
• Thyme, approx. 1 espresso spoon
• 1 feta cheese, approx. 200 g
• 200 g cream
• 200 g crème légère or crème fraîche with herbs
• e.g. chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cut open the pumpkin, peel it if necessary (depending on the variety), remove the seeds, and cut it into even-sized cubes. Place the pumpkin cubes in a roasting pan. Peel the onion and dice it finely. Brown the minced meat in a pan with oil and season well with 1.5 espresso spoons of the pepper and salt mixture, and 1 espresso spoon each of cinnamon powder, paprika, nutmeg, and thyme. Add the onions later and fry them briefly. Collect any liquid that runs from the mince while browning and use it to deglaze the meat if necessary, or add it directly to the roasting pan. Crumble the feta cheese over the pumpkin and scatter the diced onions on top. Pour in the cream and spread the smooth crème fraîche over it. Cover and braise on the lowest rack in a preheated oven at 175°C (fan oven) for about 90 minutes. Stir gently every 30 minutes to ensure the pumpkin cooks in the liquid.