Stuffed patty pan with minced meat and cheese topping, chive potatoes and mixed salad

Ingredients for 2 servings:

• 2 pumpkin(s) (patisson, UFO pumpkin), alternatively Hokkaido pumpkin
• 250 g minced beef
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp tomato paste
• 1 tsp goulash spice or paste
• 50 g gratin cheese, grated
• 5 g chives
• 500 g potatoes, mainly waxy
• 15 g butter
• ½ cucumber(s)
• 2 tomatoes
• 1 romaine lettuce
• 3 tbsp olive oil
• 1 tbsp mustard
• 1 tbsp white wine vinegar
• 2 tbsp honey
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Boil the patty pan squash in water for about 30 minutes. Then let it cool slightly so it’s easier to handle. Cut off the top and scoop out the seeds with a teaspoon. Set the pumpkin flesh aside, removing and discarding the fibrous core. Chop the reserved pumpkin flesh into small pieces. Alternatively, you can use a small Hokkaido pumpkin or a zucchini, but don’t pre-cook it. Preheat the oven to 200°C fan/convection oven or 190°C top/bottom heat. Peel the onion and garlic. Finely slice the onion and dice or press the garlic. Peel the potatoes and halve or quarter them, depending on their size. Bring a pot of water to a boil for the potatoes and simmer for 25 minutes. If you like, you can add fresh green beans for the last 15 minutes and cook until tender. Brown the minced meat in a pan with 2 tablespoons of olive oil. Then add the onions and garlic and sauté for a few minutes. Stir in the tomato paste, pumpkin flesh, and goulash seasoning, and fry for a few minutes. Fill the hollowed-out patty pan with the mixture and sprinkle with grated cheese. Bake in the preheated oven on the middle rack for about 20 minutes. Instead of goulash seasoning, you can season the mince to your own taste, e.g., with paprika or Mediterranean spices. During this time, wash the vegetables. Halve the cucumber and cut into thin slices. Halve the tomatoes, remove the stems, and dice them. Finely slice the romaine lettuce and finely round the chives. In a small bowl, mix together the oil, vinegar, mustard, and honey, and season with salt and pepper. Toss the salad with the dressing just before serving. Drain the potatoes. Return the potatoes to the pot and toss in butter. Add 2/3 of the chives, and season with salt again if desired. Remove the patty pan from the oven, sprinkle with the remaining chives and serve with the chive potatoes and salad.