Pumpkin hack casserole

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 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 pan. Fry the minced meat for 2-3 minutes until crumbly, season with salt and pepper, remove. Add 1 tablespoon of oil to the frying fat, heat up.

2. 2

   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, except for a little garnish, pluck leaves from the stalks. 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. Put the pumpkin mince mixture into a suitable casserole dish. Grate the cheese and sprinkle 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.

3. 3

   Simmer for 3-4 minutes, chopping the tomatoes with a spatula. Season everything with salt, pepper and sugar. Put the pumpkin mince mixture into a suitable casserole dish. Grate the cheese and sprinkle 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 remaining thyme

4. 4

   5 minutes waiting time

Nutrition Facts

KCAL
490 kcal

CARBS
11 g

FATS
35 g

PROTEINS
30 g