Pumpkin bake with minced meat Recipe

Name: Pumpkin bake with minced meat
Prep time: 60 min
Total time: 60 min
Ingredients: 1 Hokkaido pumpkin; 2 EL olive oil; 0.5 TL salt; 1 spring onion; 1 carrot; 2 EL canola seed oil or canola oil; 250 g minced meat; 1 EL tomato paste; 1 Prise pepper; 1 mozzarella ball

60 min

Servings 2 Servings

Ingredients

Amount Ingredient

Hokkaido pumpkin

2 EL

olive oil

Olive Oil/Palestine 500 ml — 16,90 €

Olive Oil/Italy

Olive Oil/Italy 500 ml — 17,90 €

Olive Oil/Greece [Organic] Vita Verde

Olive Oil/Italy 750 ml — 19,90 €

Olive Oil with Bergamot 250 ml — 12,90 €

0.5 TL

salt

spring onion

carrot

2 EL

canola seed oil or canola oil

Canola Oil

Rapeseed Oil 500 ml — 6,90 €

250 g

minced meat

1 EL

tomato paste

1 Prise

pepper

mozzarella ball

Preparation

Cut pumpkin in half, remove the seeds and cut into wedges. Grease a casserole with olive oil. Place the pumpkin wedges in the oven dish, add a little salt and bake at 180 °C fan. In the meantime, wash the spring onion and cut into rings. Peel the carrot and cut into small dice. Heat canola seed oil in a pan, sauté the carrot and spring onion and add the minced meat. Season with tomato paste, salt and pepper. When the pumpkin wedges are tender (after around 15 minutes), place the meat vegetable mix in the casserole. Scatter over with small pieces of mozzarella. Bake until the cheese is golden brown.

seed oil in a pan, sauté the carrot and spring onion and add the minced meat. Season with tomato paste, salt and pepper. When the pumpkin wedges are tender (after around 15 minutes), place the meat vegetable mix in the casserole. Scatter over with small pieces of mozzarella. Bake until the cheese is golden brown.

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