Pumpkin-mett casserole with spaetzle
easy
75 mins
75 mins
Ingredients
- 1/2 Hokkaido Pumpkin (800-1000 g)
- 1 medium thick leek (leek; approx. 300 g)
- 1 Garlic clove
- 2-3 TABLESPOONS Oil
- 500 g Pork sausage
- 7-10 Tbsp Pepper
- 1 TEASPOON ground cinnamon
- 1/2 l clear soup
- 500 g chunky tomatoes
- 7-10 Tbsp Salt
- 100 g grated medieval Gouda cheese
- 2 stem(s) Parsley
- 200 g dried spaetzle
- 30–40 g Butter
- 1 TABLESPOON Breadcrumbs
Directions
- 1
Pumpkin wash, core (net approx. 600 g) and cut into cubes of approx. 2 cm. Leek clean, wash, cut into rings. Peel and chop garlic
- 2
Heat the oil in a pan, fry the ground pork in it in large "flakes" and remove. Pour the pumpkin into the hot frying fat, fry it while turning it, finally add leek and garlic and fry it. Season vegetables with pepper and cinnamon. Pour in broth, add ground pork again and bring to the boil. Cover and stew for about 10 minutes.
- 3
Add the chopped tomatoes and simmer for another 5 minutes. Season to taste with salt, pepper and cinnamon and place in an ovenproof dish. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes
- 4
Wash parsley, shake dry and cut into strips. Put the spaetzle in boiling salted water and cook according to the instructions on the packet. Melt butter in a saucepan, add breadcrumbs and brown slightly while stirring. Drain the spaetzle, rinse briefly in cold water and drain. Put the spaetzle in a bowl and pour the browned crumble butter over it. Sprinkle the finished casserole with parsley. Add the spaetzle
Nutrition Facts
830 kcal
50 g
49 g
49 g
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