4 pumpkin recipes to try!
1. Pumpkin Parmesan
INGREDIENTS 500g pumpkin olive oil salt rosemary
ham, as needed provola cheese, as needed Parmesan cheese, as needed
METHOD
1. Thinly slice the pumpkin. Season with oil, salt, and rosemary. Bake at 200°C for about 20 minutes. 2. Put together the pumpkin Parmesan by starting with a layer of pumpkin, then ham (optional) and the provola cheese. 3. Top with cheese and bake at 190°C for 25 minutes. 4. Serve warm.
2. Pumpkin fritters
INGREDIENTS 400g squash salt pepper 2 eggs 20ml olive oil 80g Parmesan cheese 40ml water 130g flour 6g baking powder vegetable oil for frying METHOD 1. Grate the squash and remove as much liquid as possible. 2. Mix the grated squash with salt, eggs, oil, Parmesan cheese, water, and flour. 3. Add some baking powder and mix until the batter is nice and thick. 4. Drop one teaspoon of the batter in hot oil and let it fry for about 5 minutes. 5. Serve hot.
3. Pumpkin meatballs
INGREDIENTS 600g pumpkin salt rosemary olive oil parsley 60g breadcrumbs 50g Parmesan cheese 1 egg
cheese Parmesan cheese, as needed
METHOD 1.Slice the pumpkin. Season with salt and a bit of olive oil and rosemary. Bake at 200°C for 30 minutes. 2.Mash the pumpkin, add the Parmesan cheese, breadcrumbs, salt, egg, and parsley. Make a puree, if it seems too watery, add some breadcrumbs. 3. Make some balls and add a cube of cheese to the center of each. 4. Roll each ball in breadcrumbs and refrigerate them for 30 minutes. Deep fry.
4. Pumpkin lasagna bake
INGREDIENTS Lasagna 1kg pumpkin
1/2 cup wine olive oil garlic 1 sausage
700ml bechamel salt pepper
provola cheese
METHOD 1. Slice the pumpkin. Season the slices with salt, drizzle with olive oil and bake at 200°C for 30 minutes. 2. Puree the baked pumpkin, add bechamel and salt and mix together well. 3. In the meantime, cook the sausage in a pan with some oil and half a cup of wine. 4. In a tube pan, place the lasagna pasta (previously boiled in water for about 10 minutes) around the pan, next add a layer of bechamel, one of sausage, provola cheese and lasagna again. 4. Close it and bake at 200°C for 30 minutes. Remove it from the oven, flip over the pan and pour the leftover bechamel cream over it, grate some Parmesan cheese over it and bake for 10 more minutes. 5. Serve hot.
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