Beef and pumpkin moussaka
Savor the rich and comforting flavors of Beef and Pumpkin Moussaka. This hearty dish combines tender ground beef with savory spices, pumpkin, mushrooms, and a velvety Parmesan cheese sauce, all baked to perfection. Ideal for a cozy dinner, this recipe is sure to become a family favorite.
- 25 May 2024
- Cook time 60 min
- Prep time 15 min
- 4 Servings
- 16 Ingredients
Beef and Pumpkin Moussaka is a delightful twist on the traditional Greek dish. This version incorporates the rich flavors of ground beef combined with the tender sweetness of pumpkin, all seasoned with aromatic spices. Perfect for a cozy dinner, this recipe brings a unique and comforting flavor profile to the table.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Peel and cut the pumpkin into small cubes. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Stir in the minced garlic, ground cinnamon, cumin, chili powder, and dried oregano. Cook for another minute until fragrant.
- Add the ground beef to the skillet. Cook until the beef is browned and crumbled, about 8-10 minutes.
- Pour in the red wine and allow it to simmer for about 5 minutes until the wine has reduced slightly.
- Add the canned tomatoes, cubed pumpkin, and sliced mushrooms. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the pumpkin is tender. Season with salt and pepper to taste.
- In a separate saucepan, melt the butter over medium heat.
- Once the butter is melted, whisk in the flour to form a roux. Continue to whisk for about 2 minutes without browning it.
- Gradually add the milk while continuously whisking to avoid lumps. Cook for another 3-5 minutes until the sauce thickens.
- Remove from heat and stir in half of the grated Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth.
- In a greased baking dish, spread half of the beef and pumpkin mixture on the bottom.
- Pour half of the béchamel sauce over the mixture, spreading it evenly.
- Add the remaining beef and pumpkin mixture on top.
- Finish with a layer of the remaining béchamel sauce.
- Sprinkle the remaining Parmesan cheese over the top.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.
- Let the moussaka sit for about 10 minutes before serving to allow it to set.
- Serve warm and enjoy!
Tips:
- Ensure that the pumpkin is cut into uniform pieces for even cooking.
- Use a good quality red wine to enhance the flavor of the beef mixture.
- For a smoother béchamel sauce, slowly incorporate the milk while constantly stirring to prevent lumps.
- Allow the dish to rest for a few minutes after baking to let the flavors meld together before serving.
- Feel free to add other vegetables such as eggplants or zucchini for added texture and flavor.
This Beef and Pumpkin Moussaka is a hearty and flavorful dish that's sure to impress. The combination of spices, tender beef, sweet pumpkin, and creamy béchamel sauce creates a meal that's both comforting and satisfying. Serve it warm, and enjoy the delightful blend of tastes and textures that make this dish a true crowd-pleaser.
| Nutrition Facts | |
|---|---|
| Serving Size | 550 grams |
| Energy | |
| Calories 710kcal | 28% |
| Protein | |
| Protein 33g | 23% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 6g | 15% |
| Sugar 11g | 11% |
| Fat | |
| Fat 55g | 64% |
| Saturated 22g | 74% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 750ug | 83% |
| Choline 110mg | 21% |
| Vitamin B1 0.81mg | 67% |
| Vitamin B2 0.77mg | 59% |
| Vitamin B3 10mg | 60% |
| Vitamin B6 0.80mg | 47% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 3.14ug | 131% |
| Vitamin C 27mg | 31% |
| Vitamin E 2.95mg | 20% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 340mg | 26% |
| Copper, Cu 0.59mg | 0% |
| Iron, Fe 6mg | 53% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 520mg | 42% |
| Potassium, K 1420mg | 42% |
| Selenium, Se 40ug | 76% |
| Sodium, Na 600mg | 40% |
| Zinc, Zn 7mg | 68% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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