Sage and Garlic stuffed Pumpkin

1 buttercup pumpkin
400 grams beef mince
8 sage leaves finely chopped
2 cloves garlic crushed
1/2 white onion chopped
1 tbs butter
salt and pepper

1. Preheat oven to 175°C
2. Cut the top of the pumpkin using a knife.
3. Scoop out the seeds and the inside.
4. In a separate bowl, mix the mince meat, sage, garlic and onion.
5. Season with salt and pepper.
6. Stuff the pumpkin with the meat mixture.
7. Take the butter and rub around the outside and the top of the pumpkin.
8. Bake in the oven for 1 hour.
9. Remove and drain the juices from the mince.
10. Continue baking in the oven for another 1/2 an hour until done.

Serves 4.