Pumpkin hack casserole

Name: Pumpkin hack casserole
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 700 g Hokkaido Pumpkin; 3 TABLESPOONS Olive oil; 400 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Caraway seeds; 1/2 TEASPOON Fennel seeds; 5 Stem(s) Thyme; 200 ml Tomato juice; 1 can(s) (425 ml) Tomatoes; 1 pinch Sugar; 100 g lactose-free grated Emmental

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

700 g Hokkaido Pumpkin
3 TABLESPOONS Olive oil
400 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Caraway seeds
1/2 TEASPOON Fennel seeds
5 Stem(s) Thyme
200 ml Tomato juice
1 can(s) (425 ml) Tomatoes
1 pinch Sugar
100 g lactose-free grated Emmental

Directions

1
Wash the pumpkin, grate dry, quarter, scrape out seeds and threads. Cut pumpkin quarters crosswise into thin slices. Heat 2 tablespoons of oil in a frying pan. Fry the minced meat for 2-3 minutes, season with salt and pepper, remove
2
Add 1 tablespoon of oil to the frying fat, heat up. Fry the pumpkin pieces for 5-6 minutes at medium heat until firm to the bite. In the meantime, crush or chop the caraway and fennel seeds coarsely. Wash thyme, dab dry and pluck leaves from the stalks, except for a little garnish. Add caraway, fennel, thyme, tomato juice, tomatoes and chopped pumpkin. Simmer for 3-4 minutes, chopping the tomatoes with a spatula. Season everything with salt, pepper and sugar
3
Pumpkin mince mixture in a suitable casserole dish. Sprinkle cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes until golden brown. Remove, allow to cool briefly and garnish with the remaining thyme
4
Waiting time approx. 5 minutes