Pumpkin Casserole with Ground Beef and Feta
A casserole of kabocha squash, ground meat and tomato sauce, baked under crumbled feta.
Ingredients12
- onions150 g
- garlic cloves2 Zehen
- kabocha squash700 g
- ground beef and pork mix500 g
- tomato paste1 EL
- tomato puree500 g
- thyme sprigs3 sprigs
- sugar1 EL
- feta cheese200 g
- salt1 TL
- black pepper1 TL
- olive oil2 EL
Instructions
- 1
Preheat the oven to 180 °C fan. Peel the onions and garlic and chop finely. Halve the pumpkin, remove the seeds and cut the flesh into bite-sized pieces.
- 2
Heat the olive oil in a pot and sauté the onions and garlic until translucent. Add the minced meat and brown it until crumbly and it takes on color.
- 3
Add the pumpkin, tomato paste, passata, 3 sprigs of thyme and sugar to the pot, bring to a boil once and season with salt and pepper.
- 4
Transfer the mixture to a baking dish and crumble the feta over it. Bake the casserole in the oven for 30 to 40 minutes, until the feta is lightly browned.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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