One cute butternut and one round green pumpkin were the two survivors in my green yard, explained by the extreme late plantation because of impressive garden works. The green one weighs 1,5 kilograms, looks great outside, is pale yellowish inside and needs to be prepared because of a large crack. Luckily enough there are no seeds and the skin is really soft. I remove the skin and chop the meat in cubes. PS this recipe can only become better with a more intense tasting pumpkin. Mix the cubes with 4 garlic cloves, pepper, salt and a good drizzle of olive oil. Spread in an oven dish with a few stems of fresh rosemary. Cover with aluminium foil. Bake in the oven at 200° for approximately 1h.
Defrost 400 grams of spinach leaves. Drain. Season with pepper, salt and nutmeg.
Smash the pumpkin. Season with pepper, salt, dried oregano.
Use the same oven dish. Spread a thin layer of the pumpkin. Cover with thin lasagna sheets. Spread another layer of pumpkin and some spinach. Season with extra oregano, pepper and salt. Continue. Finish with lasagna sheets, pumpkin and 150 grams of grated bel paese ( one of my favorite italian cheeses based on cow’s milk). Spread 30 grams of pine nuts. Finish with a little drizzle of olive.
Bake in the oven at 180° for 30 minutes.
PS Delicious.nl inspired me, and I made my own version: no tomatoes and much more pumpkin, extra spices as dried oregano, no taleggio but bel paese (because of more neutral flavor).