I am having a bit of a pumpkin/squash/sweet potato moment. At this time of year, I always get a bit overexcited by cooking with these, even though the ingredients are generally available all year round these days (especially as I tend to cook with canned pumpkin, since cooking whole pumpkins can be a massive faff!).
I made the first pumpkin filled treat from my list of 8 delicious looking pumpkin recipes – pumpkin and kale lasagne – and it didn’t disappoint! I made it on Saturday evening, which you can tell from the ridiculously harsh shadows on my photography. It’s winter, I don’t have a light box, I can’t only cook during daylight hours. I know that makes me a bad food blogger, but there you go, that’s life.
This recipe is from Foxes Loves Lemons. You can get the full recipe from her website, so I won’t replicate it here, but I did make a couple of changes:
- I used these apple and pork sausages instead of pre-cooked chicken sausages, because I don’t even think you can buy chicken sausages in England, and cooking sausages takes 15 minutes, so I just cooked them while I did the rest of the recipe.
- I skipped the couscous. a) Because my dishes weren’t deep enough and b) Because this dish is carb heavy enough as it is!
- I used fresh mozzarella instead of pre-sliced because why wouldn’t you?
All in all, this was absolutely delicious plus it made a LOT of portions. Peter and I had two large portions for dinner, and I’ve now got 6 smaller, lunch-sized portions in the freezer.
You can find the full recipe here. If you cook it, let me know how you get on!Follow BeNourishd