Baked Pumpkin with Ground Meat

Step-by-step method

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At a glance

This cozy autumn dish brings together sautéed meat, creamy béchamel, and roasted pumpkin layers for a satisfying one-pan meal. The main time commitment is the 45-minute bake, while the prep work moves quickly with simple sautéing and layering. You can easily skip the béchamel for a lighter version if you prefer.

  1. Soften the onion

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    Soften the onion

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

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  2. 2/6

    Cook the meat

    Add the ground meat to the onion, season with salt, pepper and your favourite spices – thyme works particularly well. Cook, stirring, until the meat is tender.

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  3. 3/6

    Make the béchamel

    Melt the butter in a saucepan, stir in the plain flour and cook briefly – the roux shouldn'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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Baked Pumpkin with Ground Meat

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

Ingredients — what you'll need

You only need 11 ingredients

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What's in it?

865 kcal

Calories

48 g

Carbohydrates

60 g

Fats

54 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's ready in no time. I used ground turkey in this recipe, since it's a favourite at our house, but ground beef, pork, or a mix of meats will work just as well. The béchamel sauce turned out to be a wonderful, perfectly balanced addition. If you're after a lighter version of this dish, simply leave the béchamel out – it'll still be delicious.

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