Stuffed Pumpkin with Minced Meat
Stuffed Pumpkin with Minced Meat is a quintessential autumn dish that combines the natural sweetness of Hokkaido pumpkin with a savory, spiced minced meat filling. Baked to perfection, the pumpkin becomes tender and aromatic, while the rich, creamy filling of seasoned meat, onions, garlic, and mascarpone creates a comforting and hearty meal. Topped with melted cheese and served warm, this recipe is ideal for cozy fall dinners and festive gatherings.
Ingredients
- 1 large Hokkaido pumpkin
- 2 onions
- 200 g strained tomatoes
- 3 cloves of garlic
- 2 tbsp olive oil
- 400 g minced meat
- 2 tbsp tomato paste
- 100 g mascarpone
- Salt
- Pepper
- Chili flakes
- Sweet paprika powder
- 2 tbsp chopped parsley
- 20 g grated cheese
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
- Remove the top from the pumpkin, scrape out the seeds and flesh, and dice half of the flesh.
- Place the pumpkin on the baking tray and bake with the lid on for 15 minutes.
- Chop the onions and finely chop the garlic.
- Heat olive oil in a pan and sauté the onions and garlic until translucent.
- Add the diced pumpkin flesh and minced meat to the pan and cook until the meat is browned.
- Stir in the tomato paste, strained tomatoes, and mascarpone. Season with salt, pepper, chili flakes, sweet paprika, and chopped parsley.
- Fill the pumpkin with the meat mixture and sprinkle with grated cheese. Place the lid on the pumpkin.
- Bake the stuffed pumpkin in the oven for about 30 minutes, until the pumpkin is tender and the cheese is golden brown.
Nutrition
Calories: 420kcal
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