It’s that time of the year!time for pumpkin lovers:) I must admit I’m not so big of a fan when mixing pumpkin in salty dishes, but I’m discovering new approaches.How about you?Do you have a favorite recipe, or maybe an old one from grandma?My grandma only makes pies and she is so old that I can’t contradict her about that:)
We are pretty much conservatives in matter of taste, so it’t rather difficult to convince my husband about something new.He will try it but he won’t be thrilled.I know that just watching his face.That’s why, when coming up with new interpretations of a well known dish, I’m putting in some familiar stuff too, in this case, goat cheese, pasta and spinach.Don’t think it’s totally my invention.I saw the recipe on Food&Wine and I adapted it for the sake of eating more pumpkin this autumn.
After all, we should try something new everyday and get out from our comfort zone, otherwise how can we become better?:)
I must tell you why pumpkin is so great.We all know the taste and how it turned to be Cinderella’s carriage:).In the same way, it’s full of so many nutrients well hidden in his deep orange color.Pumpkin’s health benefits are unique especially because of it’s high amounts of carotene, a precursor of vitamin A. That’s why it’s so good for the immune system and for an agile eyesight.You should also know that a single serving of cooked pumpkin (about 200 g) equals almost half of your daily intake of vitamin C.It’s orange flesh also contains vitamins B1,B2,B6,folate,niacin,vitamin E – which prevents skin aging and reproductive disorders.Pumpkin has vitamin T which is rare in vegetables and other plants.This vitamin helps digest some unhealthy foodstuff and prevents fat gain.The minerals to be found in pumpkin include potassium,phosphorus, magnesium,calcium,iron,zinc and others.All this vitamins and minerals can guarantee you a healthy boost during cold winter.We should’t either forget about pumpkin seeds, rich in linoleic acid (belongs to one of the two families of essential fatty acids), which has a great importance in baby’s brain development during pregnancy.They are a natural source of zinc, iron,proteins.Raw pumpkin seeds are usually used as a natural treatment in eliminating intestinal parasites, often found at young kids.It’s probably not the most appetizing image when talking about food, but it’s a reality.
Ingredients (serves 6 to 8):
1 onion, chopped
2-3 garlic cloves, thinly sliced
700-800 g spinach,stems removed,leaves washed and chopped
1/2 teaspoon of nutmeg
1 teaspoon sage
pinch of freshly ground pepper
about 750 g roasted pumpkin,seeds removed
300 g goat yogurt
200 g goat cheese,grated
30 g parmesan,grated
125 ml goat milk
6-8 no boil lasagna sheets
1 tablespoon butter
Start roasting the pumpkin.Heat oven to 180 degrees.You can do it in advance.It usually takes about 1 hour, depending on the size of the pumpkin, but you’ll be amazed to see how quickly it’s baked.
Heat a splash of water in a large nonstick pan.I used a wok.Add the onion,garlic,1/2 teaspoon sage,1/4 teaspoon nutmeg.Cook until they are slightly moist.Add the spinach and let drown for about 5 minutes, stirring continuously.Set the pan aside.
Combine 500 g of the pumpkin with the 200 g yogurt, the goat cheese and the remaining spices, salt and pepper.
Pour the milk in a round 25 cm diameter baking dish.Arrange the first lasagna sheets on the bottom.They may sink.It’s ok.You’ll probably have to rip one sheet to fill in the gaps.Spread half of the pumpkin mixture over the lasagna sheets.Continue with half of the spinach filling,discard any liquid remaining in the pan.Top with a second layer of lasagna sheets.Repeat with another layer of pumpkin,spinach and lasagna sheets.
Combine the rest of the pumpkin with 100 g yogurt and spread over the last layer of lasagna sheets.Grate over the parmesan and cut small pieces of butter to sprinkle over.Cover the baking dish with a heat resistant lid and bake for about 20-30 minutes.Remove the lid and bake for another 10 minutes, until golden.
I came up with an improvised side to join with a slice of lasagna.It’s quite unusual because we don’t usually mix bread with pasta, but that was what I had at the moment.It’s only a slice of whole grains semi baguette buttered with couple of pieces of avocado and topped with stripes of beetroot and parsley leaves.Feel free to drizzle over some olive oil and lemon juice.
Hope you like it!