Pumpkin hack casserole

Name: Pumpkin hack casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Hokkaido Pumpkin; 1 TABLESPOON demerara sugar; 1 Onion; 2 Garlic cloves; 1 red chilli pepper; 1 can(s) (425 ml) Kidney beans; 6 Stem(s) Marjoram; 2-3 TABLESPOONS Olive oil; 500 g mixed minced meat; 1-1 1/2 Tbsp Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 can(s) (850 ml) Tomatoes; 75 g Mountain cheese; 125 g Mozzarella; 7-10 Tbsp Olive oil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Hokkaido Pumpkin
1 TABLESPOON demerara sugar
1 Onion
2 Garlic cloves
1 red chilli pepper
1 can(s) (425 ml) Kidney beans
6 Stem(s) Marjoram
2-3 TABLESPOONS Olive oil
500 g mixed minced meat
1-1 1/2 Tbsp Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 can(s) (850 ml) Tomatoes
75 g Mountain cheese
125 g Mozzarella
7-10 Tbsp Olive oil

Directions

1
Wash the pumpkin, grate dry, quarter, scrape out seeds and threads with a tablespoon. Cut 2 pumpkin quarters crosswise into slices. Cut the rest of the pumpkin into cubes (à approx. 1.5 x 1.5 cm).
2
Place pumpkin slices side by side on an oil-stained baking tray. Sprinkle with sugar and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 10-12 minutes.
3
Remove and set aside.
4
In the meantime peel and chop the onion. Peel and finely chop the garlic. Wash and clean the chilli pepper and cut into fine rings. Pour beans into a sieve, rinse with cold water and drain well.
5
Wash the marjoram, shake dry and, except for something to garnish, pluck leaves from the stalks. Heat the oil in a large frying pan and crumble the mince coarsely. Fry while turning. Add the onion, garlic, chilli, marjoram and pumpkin cubes and continue to fry over a low to medium heat while turning for about 5 minutes.
6
Add the tomato paste. Season vigorously with salt, pepper and paprika.
7
Coarsely chop the tomatoes. Deglaze the chopped mixture with it. Bring to the boil and braise at low to medium heat for about 5 minutes. Stir in the beans. Season again with salt, pepper and paprika.
8
Meanwhile grate the mountain cheese finely. Drain the mozzarella, carefully squeeze it between kitchen paper and then cut it into thin slices. Put the chopped pumpkin mixture into an ovenproof dish and spread pumpkin slices on top.
9
Cover with mozzarella and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Take out of the oven, arrange and garnish with remaining marjoram.