Pumpkin casserole with minced meat

Ingredients for 6 servings:

• 1 kg pumpkin flesh, Hokkaido or e.g. butternut squash
• 1 large onion(s)
• 2 tbsp butter
• 2 garlic cloves
• 1 tsp, heaped mace, ground
• salt and pepper
• 1 chili pepper(s) or chili powder if desired
• 150 ml cream or sour cream
• 350 g pasta, twisted
• 1 bunch of chives
• 300 g minced pork already seasoned or sausages
• 150 g mountain cheese, strong, grated
• Butter, in flakes
• 150 ml broth
• 1 shot of vinegar

Instructions

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

a hearty autumn dish – also for guests

Coarsely grate the pumpkin – this works best with a food processor. Finely chop the onion and sauté in the butter. Add the pumpkin, stir, press in the garlic, and season with salt, pepper, mace, and the whole chili pepper. Pour in the stock and vinegar, cover, and simmer over low heat for about 10 minutes. Cook the pasta until tender, drain, and add it to the pumpkin mixture along with the cream and chives. Butter a casserole dish, add half of the pumpkin and pasta mixture, arrange small meatballs on top, and cover with the remaining pumpkin mixture. Sprinkle with grated cheese and dots of butter on top. Bake in the oven at 220°C for about 20 minutes. Serve with a fresh green salad.