Stuffed pumpkin with savory mince

This delicious fall recipe is a must for every pumpkin lover. The hearty vegan minced meat and vegetable filling harmonizes perfectly with the spicy gremolata and the slightly nutty taste of butternut squash. Yummy!

60 minutes

4 servings

1 Easy To Mix Mince or 1 pack of fresh organic mince (180g)

1 medium butternut squash

100g vegan feta

1 red pepper

2 carrots

2 large beefsteak tomatoes

2 spring onions

1 clove of garlic

3 tbsp tomato paste

3 - 4 tbsp olive oil

Spices: Salt & Pepper

For the gremolata:

3 tbsp olive oil

1 clove of garlic

Juice and zest of 1 lime

1 handful of basil each

Parsley & coriander

1 splash of vinegar

1 small chili

pinch of salt

Mix the Easy To Mix Hack according to the instructions and let it swell.

Preheat oven to 180 degrees (top/bottom heat).

Wash the pumpkin, cut it in half lengthways and remove the seeds and fibers with a spoon. Salt, brush with olive oil (1-2 tbsp) and cook in the oven for about 45 minutes.

Wash the peppers and tomatoes and dice them small. Peel the carrots and garlic and chop them finely. Cut spring onions into small rings.

Heat the remaining olive oil in a large pan and briefly sauté the garlic and spring onion.

Fry the mince together with tomato paste. Add vegetables and fry for about 10 minutes. Season the minced vegetable mixture with salt and pepper.

Take the pumpkin out of the oven, hollow it out (approx. 1cm edge) and fold the diced pumpkin flesh into the minced vegetable ragout.

Divide the filling between the two pumpkin halves and sprinkle with feta. Bake in the oven for another 20 minutes.

Meanwhile, prepare the gremolata: coarsely puree all the ingredients (except the chili). Season with chili if desired.

Enjoy stuffed butternut squash with gremolata.