Stuffed pumpkin on lamb's lettuce

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 500 g minced meat, mixed
• 400 g mushrooms
• 4 butternut squash
• 1 tbsp oil
• 2 cups of crème fraîche with herbs, approx. 400 g
• 500 g cocktail tomatoes
• 400 g feta cheese
• 2 m.-large beetroot, cooked
• 500 g lamb’s lettuce
• some pepper
• some salt
• some olive oil for the salad

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Butternut squash stuffed with mushroom and minced meat mix

Split each pumpkin in half and scoop out the flesh with a spoon (or other carving tool). Separate the good flesh from the strings and seeds. Discard any leftovers. Cut the pumpkin flesh into bite-sized pieces and set aside. Pre-cook the thicker, lower pumpkin skins in the oven at 180°C for 20 minutes. Dice the onion and fry in a pan with the minced meat for about 10 minutes. Finely chop the garlic, add it to the pan with the pumpkin flesh, and fry everything for another 5 minutes. Dice the mushrooms and add them to the pan with the crème fraîche. Season with salt and pepper. Remove the pumpkin skin from the oven and fill it with the minced meat mixture. Crumble half of the feta cheese over the top and return the pumpkin to the oven at 180°C for another 30 minutes. In the meantime, arrange the lamb’s lettuce on the edge of a large plate. Quarter the tomatoes and arrange them on top of the salad. Dice the beetroot and the remaining feta and arrange it on top. Season with salt and drizzle with olive oil. Remove the baked pumpkin from the oven and place it in the center of the salad.