Pumpkin Ground Beef Gratin

Ingredients

• 2 onions
• 1 tbsp Olive Oil
• 400 g ground beef
• 400 g peeled tomatoes (drained weight, canned)
• Salt
• black pepper (freshly ground)
• 1 tsp Dried oregano
• 1 tsp Sweet paprika powder
• 1 tbsp balsamic vinegar
• 400 g whole grain penne
• 400 g Hokkaido pumpkin
• 2 tbsp spelt whole wheat flour
• 100 ml Vegetable broth
• 300 ml milk (3.5% fat)
• 75 g Gruyère cheese
• parsley

Instructions

1. 1.

   For the ground beef sauce, peel and finely dice the onions. Heat 1 tbsp butter in a pan. Add the onion and sauté for 2 minutes over medium heat.

2. 2.

   Add the ground beef and cook for 8–10 minutes. Pour in the tomatoes. Season with salt, pepper, oregano, paprika, and vinegar. Simmer for about 5 minutes.

3. 3.

   Cook the pasta according to package instructions until al dente, drain and set aside.

4. 4.

   Meanwhile wash the pumpkin, quarter it, remove seeds, and use a vegetable peeler to cut long thin strips (5–6 cm). Heat 1 tbsp butter in a pan. Add the pumpkin slices in batches and sauté for 1 minute over medium heat.

5. 5.

   Heat remaining butter in a pot, stir in flour, cook for 2 minutes while stirring. Pour in broth and milk and whisk. Bring to a boil, season with salt and pepper. Grate Gruyère cheese and stir in 30 g of it.

6. 6.

   Layer the ground beef sauce, pasta, and pumpkin in a greased baking dish. Pour over the cheese sauce and sprinkle with remaining cheese. Bake in a preheated oven at 180 °C (160 °C fan) for 25–30 minutes until golden brown. Wash parsley, dry, and garnish the gratin before serving.