Pumpkin Madness

After enjoying the posts on Pinakbet(with lots of pumpkin) of Oggi-I can do that and Pumpkin & Beef Stirfry of Maybahay, I have been drooling since for some pumpkin. And last weekend, at the organic market where I usually buy our vegetables and fruits finding them wasn't that difficult. I bought the biggest and the heaviest pumpkin I could carry back home. Considering that I have a fifteen pounder little thing that loves to wiggle suspended on me. And about a hundred step stairs to climb before reaching our place. Ok I was maybe exaggerating because it was indeed really heavy. Nevertheless we survived; my baby, me and the pumpkin. And to commemorate that anecdote, yesterday night I prepared a dinner all in the name of pumpkin. We started with some crumble of pumpkin and parmesan and had some pumpkin lasagna for the main course. I was thinking of some pumpkin-persimmon ice-cream but my husband already ate all the fresh persimmons i bought in the market. So we had just some bar of chocolate for our dessert.


Pumpkin Lasagna

for the sauce bolognese : 500 g of ground beef, garlic, 1 onion sliced, 1 carrot cut in small cubes, half a liter of tomato sauce, 2 tbsp of olive oil, salt , pepper, and some dried thyme and basil
for the béchamel sauce : 40 g of butter, 1 tbsp of flour, salt, pepper, half a liter of milk, some muscade
pour the pumpkin layer: 300 g of cooked pumpkin, 250 g of ricotta, salt, pepper, 1 tsp of paprika, 2 tbsp of olive oil

1 pack of grated cheese and 1 pack of pre-cooked lasagna noodles

In a casserole, saute some garlic, onion and carrots with olive oil. Add the ground beef and herbs (thyme & basil). Pour in the tomato sauce and salt and pepper to taste. In another casserole, melt the butter and add the flour. Pour in the milk and stir non-stop the sauce until it becomes homogenous. Add salt, pepper and some muscade. In a mixing bowl, mix evenly the ricotta cheese with the cooked pumpkin. Eventually add salt,pepper, muscade and olive oil. In a lasagna pan, layer alternately the lasagna noodle, the sauce bolognese, bechamel sauce and pumpkin-ricotta mixture. Top with grated cheese and bake for 40-45 minutes at about 200 degrees.

Crumble of Pumpkin & Parmesan

650 g de pumpkin, 15 dl of fresh cream, salt, pepper, muscade, 1 tsp of curry powder , 100 g of flour, 100 of butter, 75 g of parmesan cheese

In a bowl mix the flour and butter cut in small cubes. Add eventually the parmesan cheese. In a casserole of boiling water cook the pumpkin for about ten minutes. When its done, gently peel off its skin. Put the cooked pumpkin in the mixer and add the fresh cream, salt, pepper, muscade and curry powder and blend well. Put the pumpkin mixture in ramekin and cover it with flour-butter-parmesan mixture and cook in the oven until golden brown (about 10 minutes 180 degrees).


17 comments:

Melanie said...

wow this lasagna looks delicious and healthy!!

maybahay said...

such creative use for pumpkin. i love them, especially the crumble. europeans do tend to go ga ga over pumpkin in autumn, which is great. i guess it's to do with seasonal eating, which some of us still take for granted. it's really the way to go. love your photos, as usual.

Shella said...

Never heard of this. The lasagna looks gorgeous

K & S said...

I've never had pumpkin lasagna, but this sounds really comforting and delicious!

Anh said...

such lovely uses of pumpkins! And great job on you to carry the large gourd back! :)

Gloria said...

I think this is a lovely recipe, and looks delicious!!! Gloria

Ruy said...

What a great idea. Congratulations.=)

Asha said...

What a great idea to make Lasagna with pumpkin!! Looks delicious!:))

Wandering Chopsticks said...

Pumpkin lasagna is a great idea. I made something similar last year -- pumpkin penne pasta with Italian sausage and sage cream dressing. At first the pumpkin and meat combo seemed weird to me, but it totally works.

oggi said...

Now I have a new way to prepare pumpkin, thank you for sharing. It looks delicious!

Toni said...

Pumpkin lovin'! They look yummy.

Kevin said...

The pumpkin lasagna sounds amazing! I also like the sounds of the pumpkin, curry and parmesan cheese.

sha said...

pumpkin time
oh persimmons time of the year
you know i just realized here in the usa they have all the veg all year round while i told my crew mates in europe i eat what on the season...


great idea for crew food!!!!

Dhanggit said...

Melanie, thanks

Maybahay, my husband doesnt like veggies so i really need to be creative and inventive with him :-)

Shella, thanks and thanks for dropping by

K&S, this lasagna was really good!!

Anh, guess what i lost already 2 kilos :-)

Gloria, thanks :-)

Ruy, :-)

Asha, thanks for dropping by

Wandering chopsticks, thats sounds delicious too, pumpkin penne with italian sausage...yummy..i will search for your recipe

Oggi, hello

Toni, thanks for dropping by

Kevin, its a good combination; pumpkin, curry and parmesan :-)

Sha, its true in europe fruits and veggies are so seasonal you need to take advantage of them while they are on season.. wondrin why in US they are available all year round ?

haze said...

Now that another great recipe ! I didn't know we could make Lasagna out of pumpkin, very original ;) !

Analyse said...

hey this is original, i think ill try this recipe..

Cynthia said...

I really do love when someone takes an ingredient and show us a variety of ways to have it. Thank you!