Small butternut squash 1/2 pc
Minced meat 200 g
Buckwheat 4 tbsp. l.
Onion 1 pc
Carrot 1 pc
Universal seasoning 1 tsp.
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.