Baked pumpkin with minced meat and buckwheat


Small butternut squash 1/2 pc

Minced meat 200 g

Buckwheat 4 tbsp. l.

Onion 1 pc

Carrot 1 pc

Universal seasoning 1 tsp.

Vegetable oil

Dill (greens) for decoration

Peel the pumpkin from pulp and seeds.

Remove the pulp a little.

Sprinkle with vegetable oil and place in the oven at 180 degrees C for 20-25 minutes. Bring the pumpkin until half cooked.

Fry the minced meat in vegetable oil for 2-3 minutes.

Add finely chopped onions and grated carrots.

Add versatile seasoning and mix well.

Add buckwheat and ½ glass of water, cook over medium heat until the buckwheat swells for 7-10 minutes.

Chop the baked pumpkin with a fork in several places.

Put the filling in the pumpkin and put in the oven for 20 minutes at 180 c.

Place the pumpkin on a platter and cut into portions. Sprinkle with finely chopped dill on top.

Bon appetit!