Preheat oven to 150 °C. Cut the caps of the pumpkins into small pieces to use as lids. Remove the seeds from the pumpkins. Scrape out pumpkin flesh with a tablespoon (should be a total of 600 g). Coarsely chop the flesh.
Pumpkins, in case they are not straight, cut straight at the bottom.
Warm pumpkins and lids in heated oven for about 15 min.
In the meantime, cut stalks from tomatoes. Blanch tomatoes, remove skins, cut into quarters and remove seeds. Cut tomatoes and feta cheese into small pieces.
Remove the skin from the onion, cut into small cubes and sauté in butter until light. Add salt, pumpkin pulp, pepper and crushed garlic, pour wine. Cover the vegetables and cook on low heat for 3-4 minutes until soft. Heat oil, quickly fry minced meat in it while stirring, season with salt and pepper and mix into the pumpkin vegetables. Stir in feta cheese, tomatoes and dill.
Pumpkin ragout perhaps season with salt and pepper and bring to the table in the heated pumpkins. If there is a little bit left of the ragout, you can keep it warm and offer it later as a second helping.
Tip: The stuffed pumpkins are an ideal guest dish: You can prepare them ready to serve and keep them warm in a heated oven at about
80 °C for up to 1 hour.
Tip ragout variant: The pumpkin ragout can be easily varied in taste: Additionally season with paprika powder and add a little
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