Roast minced meat in portions
Too much meat cools the pan and cooks in its own juice. Two portions develop significantly more roasted flavors.
German everyday cuisine Recipe
Pumpkin and Minced Beef Bake
The pumpkin is briefly pre-cooked and the minced meat is browned separately. This creates a juicy Casserole without burning the cheese or keeping the pumpkin hard.
Total time
1 hr
Calories
625 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Pumpkin casserole with juicy filling and correct cooking point
Pumpkin pieces take longer than the already fried minced meat sauce. Therefore, cook them in little water for five minutes or steam them briefly. The minced meat is roasted in portions brown before tomatoes and cream come in. A not too deep shape helps to ensure that heat and sauce reach all pumpkin pieces evenly.
Dinner
Meat
Autumn Recipes
Vegetables
Recipe
Pumpkin and Minced Beef Bake
Hokkaido squash, browned minced beef and tomato cream sauce bake beneath cheese until the pumpkin is tender and the top is golden.
Ingredients
4 servings
Method
-
1
pumpkin
Preheat the oven to 200 °C top/bottom heat. Cut pumpkin into 2 cm cubes and cook in a little boiling salt water for 5 minutes, then drain well.
-
2
Brown minced meat
Heat oil in a large pan. Fry minced meat in two portions strong brown and crumbly, then remove.
-
3
Cook sauce
Fry the onion for 3 minutes. Briefly fry the garlic and tomato purée, then stir in the tomatoes, cream, oregano and paprika. Return the minced beef and simmer for 5 minutes.
-
4
Casserole layers
Put pumpkin into a flat casserole, slightly salt and spread the minced meat sauce evenly over it. Sprinkle with Gouda.
-
5
Bake golden brown
Bake on medium track for 22 to 25 minutes until the pumpkin is soft and the cheese is golden brown. Leave to rest for 5 minutes before serving.
Kitchen know-how
Tips for Pumpkin and Minced Beef Bake
pumpkin Drain well
Adherent cooking water dilutes the sauce. Let the cubes evaporate briefly in the sieve before they come into shape.
Variations
How to adapt this recipe
Replace 300 g pumpkin with 300 g precooked potato cubes. Put both vegetables into shape together.
Replace minced meat with 400 g cooked brown lentils and add a tablespoon of soy sauce for additional seasoning in the tomato sauce.
Nutrition per serving
625kcal
29.0 gCarbohydrates
40.0 gProtein
38.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pumpkin and Minced Beef Bake
Yes. Peel butternut squash and cut it evenly. The short cooking remains useful so that all pieces in the oven become soft.
pumpkin or minced meat have probably released too much liquid. Drain well pumpkin and brown the meat at high heat.
You can prepare pumpkin and sauce the day before and cool separately. Only layer before baking and add cheese.
Covered and quickly cooled, it stays for up to two days. When warmed up, heat completely and heat once again.
Keep cooking