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Baked Pumpkin with Ground Meat

Step-by-step method

Let’s cook

At a glance

You're building layers of soft pumpkin, seasoned ground meat, and creamy béchamel sauce before sliding it into the oven for about 45 minutes. The main thing to watch is making a smooth, lump-free sauce and getting your pumpkin slices to the right thickness so they cook through evenly with the filling.

  1. Soften the onion

    1/6

    Soften the onion

    In a little oil, sauté the finely sliced or diced onion until translucent.

    For this step

    0/2

  2. 2/6

    Cook the meat

    Add the ground meat to the onion, season with salt, pepper, and any favourite spices — thyme works particularly well. Cook gently until tender.

    For this step

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  3. 3/6

    Make the béchamel

    Melt the butter in a saucepan, stir in the plain flour, and cook briefly to make a roux, making sure it doesn't brown. Gradually whisk in the milk, then season with salt, pepper, and grated nutmeg. Stir well and simmer for about 10 minutes.

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How it went

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Baked Pumpkin with Ground Meat

bohynekuchyne
Active time total 1 h 15 min
Prep 5 min Cook 1 h 10 min
11 Ingredients
6 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 11 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Gratin dish

What's in it?

1008 kcal

Calories

56 g

Carbohydrates

59 g

Fats

64 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A perfect autumn lunch that comes together in no time. I used ground turkey for this recipe, since it's a favourite in our house, but ground beef, pork, or a mix of meats would work just as well. The béchamel sauce turned out wonderfully balanced in flavour. If you'd like a lighter version of this dish, simply leave out the béchamel — it'll still be delicious.

Pork Game Meat Poultry Beef High-protein Main Course Hearty & filling Comfort food Warming & cozy

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