Pumpkin vegetables with minced meat and cheese from the tray

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 3 onions, red
• 4 garlic cloves
• 2 rosemary sprigs
• 2 tbsp honey
• 6 tbsp olive oil
• salt and pepper
• 50 g pumpkin seeds
• 500 g minced meat, mixed
• 2 tbsp tomato paste
• 250 g creamy feta cheese
• 200 g crème fraîche

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the pumpkin thoroughly, halve it, remove the seeds, and cut the flesh into bite-sized pieces. Cut the peeled onions into wedges. Finely chop the garlic. Strip the rosemary sprigs, wash them, shake them dry, and roughly chop them. Add honey and 4 tablespoons of oil to the prepared ingredients, season everything with salt and pepper, and mix well. Spread the mixture on a baking sheet or pour it into a shallow casserole dish and sprinkle with pumpkin seeds. Bake the pumpkin wedges in a preheated oven at 200°C (fan oven: 175°C, gas mark see manufacturer) for about 30 minutes. Heat 2 tablespoons of oil in a large pan and fry the minced meat for about 5 minutes until crumbly, then season with salt and pepper. After about 4 minutes, stir in the tomato paste and fry. Mix the crème fraîche with the crumbled feta. About 5 minutes before the end of the baking time, spread the minced meat and the cheese mixture over the pumpkin vegetables and finish cooking.