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1723 pumpkins

If you like me have a lot of those lovely sweet potato type pumpkins heres a lovely recipie.do not use that watery American pumpkin as its too soft and slopy.

Cook about quarter of a med size pumpkin by steaming until soft, peel it and mash it up with an [B]equal[/B] quantity of riccotta add salt,pepper and a little nutmeg.
Place a layer of lasagne on the bottom of a dish spread the mix over and place another layer of lasagne on top. Make up 1pt of Bechemel Sauce and pour over. Grate any hard �� cheese on top and bake for 45 mins in a med oven!
Serves 4

This is sooo easy we have it every week during pumpkin season and in the uk I use the varieties Crown Prince or Butternut squash. I buy all my veg seeds in the Supermarket in Pescara now.we had a bumper crop of Borlotti beans from our garden in rainy old Cornwall.

We are all vegetarians and love the quality and variety of veg in Abruzzo.You can spot me easily at Pescara Airport as I carring massive bags of Veg and cheese......and the wine of course!

Ciao Becky

Category

Food & Drink

Hello Becky,

Thank you for this recipe, it sounds delicious! I have quite a few of the small drier, sweet little pumpkins here, and this sounds like the perfect recipe to
try. I can't wait to be able to shop for cheese and vegetables in Italy :) Where
we're looking is equal distance to either Ancona or Pescara airport. Now that you've told me about the quality and variety of vegetables in Abruzzo, I think we'll be flying into Pescara ;)

Sounds a very tasty recipe. The big orange pumpkins are as cheap as chips now Halloween is over. Does anyone have good recipes for them also?

Slow roast pumpkin/squash squares about (2cm cube) in oil with some garlic/shallots.
Use this to top a pizza base ( roll the dough quite thin) which you have first lightly covered in Creme Fraiche.Add basil and other seaoning you like and top with crumbled goats cheese.Cook in a good hot oven for 15-20 mins Yum.
Serve with crisp Radicchio salad with lemon dressing.

A simple but lovely pasta sauce uses pumpkin slowly simmered with garlic and shallots for at least 40 mins.Add ricotta ( use lots if you want a really rich sauce,less for a lighter one) and salt and pepper to taste.

Try frying thin ribbons of pumpkin in olive oil, like crisps and dip them in cream cheese or a nice home-made sauce.

[quote=manopello]If you like me have a lot of those lovely sweet potato type pumpkins heres a lovely recipie.do not use that watery American pumpkin as its too soft and slopy.[/quote]

Great sounding recipe but I have a question:- What are sweet potato type pumpkins? Do you just mean sweet potatoes?