Ground Pork And Pumpkin Casserole With Egg Noodles

• 2 tbsp oil
• 800-1000 g Hokkaido pumpkin (or other squash), peeled, deseeded and cubed
• 1 None leek, trimmed and sliced
• 400 g minced pork
• 1 None clove garlic, chopped
• 500 g tomatoes, chopped
• pinch None ground cinnamon
• 75-100 g Gouda cheese, grated
• 200 g egg noodles
• 2-3 tbsp butter
• 1 tbsp breadcrumbs

1. Preheat the oven to 400u0b0F. Heat 1 tbsp of the oil in a large pan and briefly saute the pumpkin and leek. Pour in about 1 cup water, bring to a boil and cook, covered, for 10-15 mins.
2. In a separate pan heat the remaining oil and cook the ground pork until crumbly. Add the garlic and cook briefly. Season with pepper. Add the tomatoes and 1/2 cup water, bring to a boil and simmer for 5-10 mins. Season with salt, pepper and cinnamon.
3. Pour the vegetables and the meat sauce into a large greased casserole dish, sprinkle with cheese and bake for about 30 mins until golden.
4. Cook the noodles in boiling water for 12 mins. Heat the butter in a pan, add the bread crumbs and fry until crisp and golden. Sprinkle over the cooked noodles. Serve with the casserole.

oil, hokkaido pumpkin, pork, clove garlic, ground cinnamon, gouda cheese, egg noodles, butter, breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/17008 (may not work)