Pumpkin pie, minced beef bolognese and mozzarella.

First, we roast the pumpkin in the oven for 1 h at 180 degrees, until we make sure it is soft, so that we can later extract the pulp without any problem.

While the pumpkin is roasting, we proceed to the preparation of the sauce. To do this, we cut the carrot and onion into small pieces and fry them in the pan until they are golden brown.

Add the minced chicken meat to the vegetable mixture, season with salt and pepper, and add the crushed tomato. Bring to a boil, add salt and pepper and the bottom part is ready.

Remove the pumpkin from the oven, remove the pulp, crush it, add salt, pepper and a pinch of nutmeg.

Finally, in a baking dish, place the meat in the mold, and on top of our pumpkin. Add the fresh mozzarella, and put in the oven for 15 minutes at 180 degrees and 5 minutes at gratin, and it would be ready!