Baked Pumpkin

Baked Pumpkin


1 Hokkaido pumpkin
olive oil
250 g mincemeat
1 bulb(s) onion
1 bulb(s) garlic
1 tbsp. tomato puree
2 tbsp. water
5 tsp cumin, ground
5 tsp dill
50 g Parmesan cheese

Preparation Method

Wash the pumpkin, cut off the top and scrap out the pumpkin seeds and the pulp. Lubricate the inside and the raw edges of the pumpkin with the olive oil.

Place the pumpkin in the oven, 200C, for about 15 – 20 minutes.

Slice the onion and the garlic, mix them with the mincemeat. Mix the tomato puree with the water and add this to the mincemeat. Season to taste with cumin and dill.

After the baking time of the pumpkin take it out of the oven. Scrap out the soft pulp. Add the soft pulp to the mincemeat.

Now fill the mincemeat mixture in the pumpkin. Spread the cheese on the meat, replace the lid (top of the pumpkin) and place it in the oven again. After 10 minutes it is ready to serve.

Preparation time: ca. 20 min