Leek and pumpkin casserole

Ingredients for 3 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 2 m.-sized onion(s)
• 2 stalk(s) leeks
• 2 tbsp, levelled vegetable broth, soluble or 500 ml vegetable stock
• 100 g bacon, cut into strips
• 100 g cooked ham
• 100 g cheese, grated
• 1 tsp thyme (maybe a little more to taste)
• Salt
• Pepper or chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

suitable for vegetarians and meat eaters

Halve the pumpkin, remove the seeds and fibers, and cut out the flower end and stem. Cut the pumpkin into small pieces (approx. 1.5 x 1.5 cm). Peel the onions, halve them, and slice them into rings. Trim the leek and slice them into rings. Cut the bacon into thin strips and fry in a large pot. Add the pumpkin, onions, and leek and simmer until browned. Add approximately 500 ml of dissolved vegetable stock, which can be made up to 750 ml if necessary, or vegetable stock. Season to taste with ground pepper or chili flakes and thyme, and cook for approximately 20 minutes, until the pumpkin is almost tender. Then, using a slotted spoon, transfer half of the vegetables to a baking dish and top with half of the grated cheese and the cooked ham. Finish with the second half of the vegetables and the remaining grated cheese. Since the pumpkin absorbs a lot of flavor, feel free to season it a bit more! Taste before transferring to the casserole dish and adjust the seasoning if necessary. Then bake in an oven preheated to 180°C until the cheese is a lovely golden brown. Vegetarians can simply omit the meat. This casserole can be eaten as a main course or as a side dish, for example, with pan-fried dishes.