🍽️ Creamy Pumpkin and Mince Casserole

Name: Creamy Pumpkin and Mince Casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 2 garlic cloves; 500 g minced beef; salt; pepper; 3 tsp harissa paste; 1 tsp sweet paprika powder; 1 pinch chili flakes; 700 g Hokkaido pumpkin flesh; 5 sprigs thyme; 2 tbsp olive oil; 3 tbsp pumpkin seeds (15 g each); 100 g Greek yogurt; 2 tbsp lemon juice; 1 pinch raw cane sugar

456 kcal · 30 min · 4 servings

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Ingredients

1 onion
2 garlic cloves
500 g minced beef
salt
pepper
3 tsp harissa paste
1 tsp sweet paprika powder
1 pinch chili flakes
700 g Hokkaido pumpkin flesh
5 sprigs thyme
2 tbsp olive oil
3 tbsp pumpkin seeds (15 g each)
100 g Greek yogurt
2 tbsp lemon juice
1 pinch raw cane sugar

Instructions

1. Peel the onion and the garlic.
2. Dice the onion and the garlic into very small cubes.
3. Mix the diced pieces with the minced meat.
4. Season the meat mixture with salt, pepper, harissa, paprika powder, and chili flakes.
5. Cut the pumpkin into wedges.
6. Spread the seasoned minced meat and the pumpkin wedges evenly in a baking dish.
7. Wash the thyme and shake it dry.
8. Pluck the thyme leaves off the stems.
9. Set aside a few thyme leaves for decoration.
10. Sprinkle the remaining thyme over the meat and the pumpkin.
11. Drizzle some olive oil over everything.
12. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius; gas mark 3).
13. Bake the casserole for about 35 minutes.
14. Toast the pumpkin seeds in a pan without oil over medium heat for 3 to 4 minutes.
15. Mix the yogurt with lemon juice, a pinch of sugar, salt, and pepper.
16. Remove the casserole from the oven.
17. Spread the yogurt mixture on top of the casserole.
18. Sprinkle the dish with the reserved thyme leaves and the toasted pumpkin seeds.
19. Serve the casserole warm.

Nutrition per serving

kcal: 456
Protein: 33 g · Fett/Fat: 31 g · Carbs: 12 g