SMASHIN' PUMPKIN

This versatile veggie can be used in so many different ways - and it's easy on your pocket

PUMPKIN & GOAT'S CHEESE LASAGNE

SERVES 8

PREPARATION & COOKING: 3 HOURS

• 3 medium (3,4kg) butternuts, halved lengthways
• 60ml (1/4c) extra virgin olive oil
• 4 medium leeks (1,4kg), thinly sliced
• 4 garlic cloves, crushed
• 2,5ml (1/2t) ground nutmeg
• salt and pepper to taste
• 1kg firm ricotta cheese
• 3 egg yolks
• 5ml (1t) finely grated lemon rind
• 100g finely grated Parmesan cheese
• 250ml (1c) pouring cream
• 60g finely chopped fresh sage leaves
• 22,5g finely chopped fresh chives
• 6½ fresh lasagne sheets
• 150g soft goat's cheese, crumbled

ROCKET & PUMPKIN SEED SALAD

• 10ml (2t) lemon juice
• 5ml (1t) wholegrain mustard
• 22,5 (112T) extra virgin olive oil
• salt and freshly ground black pepper to taste
• 100g baby rocket leaves
• 60 pumpkin seed kernels, toasted

Preheat the oven to 200°C.

1 Lasagne Divide the pumpkin halves, skin side up, between two large oven trays. Drizzle half the oil over. Season with salt and pepper then cover with foil and bake for 2 hours or until tender. Set aside to cool.

2 Remove the seeds, then peel away the skin. Working in batches, put the pumpkin in a large sieve over a bowl to drain excess liquid, which you reserve. Transfer the pumpkin to a bowl and mash with a potato masher.

3 Heat the remaining oil in a large saucepan over medium heat. Cook the leeks and garlic, stirring occasionally, for 10 minutes or until soft. Combine the leek mixture, pumpkin, nutmeg, and pumpkin liquid. Season with salt and pepper.