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Cooking
Baked Pumpkin with Ground Meat
· 4 servings
Soften the onion
In a little oil, sauté the finely sliced or diced onion until translucent.
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.
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.
Layer the dish
Line the bottom of a baking dish with pumpkin slices. Peel the pumpkin first (unless using hokkaido, which doesn't need peeling) and cut it into slices about 1–2 cm thick. Season the pumpkin layer lightly with salt. Spread the cooked meat over the pumpkin, then pour over the béchamel sauce.
Bake
Add another layer of pumpkin on top and bake in an oven preheated to 200°C for about 45 minutes.
Tip
If you like, sprinkle the top with grated cheese, but only just before taking it out of the oven so it melts nicely on the surface.