So many reasons to be in love with squash : their looks, their beautiful color, their flavor ( intenser when they are precooked in the oven), their nutritional value and the incredible variety of recipes. Buy goodlooking pumpkins. They cheer up your kitchen and it’s one of the vegetables which can be stored for a while. Often the ones which are green outside have a more intense orange color. Cut the pumpkin in large wedges (remove seeds), spread some olive oil, cover with aluminium foil to prevent drying out. Put in the oven for 40-60 mins (depending on the size of the pieces). Remove the flesh and taste the awesome rich flavor, sweet and nutty. It’s easy to store the pumpkin in the freezer and use later in soups, or any other dish where you need soft pumpkin meat.
Today mix 600 grams of squash with 250 grams of mascarpone, pepper, salt and nutmeg. Fry 4 chopped garlic cloves, 1 chopped leek, 1 chopped spicy little pepper. Mix with 12 chopped sage leaves. Taste, add pepper and salt. Soften 40 grams of dried porcini in water for 15 mins. Drain and chop. Add to the fried leek.
Take a rectangular lasagna dish for 2p. Oil the dish. Start with a pumpkin layer, continue with the leek-porcini mixture and put some integral precooked lasagne sheets. Continue and finish with a pumpkin layer and some grated cheese (parmigiano or gruyère). Store in the fridge. Bake in the oven at 180° for 30 mins.