Tuesday, October 07, 2008

Harvesting the Pumpkin Patch

We had hoped to leave our pumpkin patch in place until a little later this month, but nature had different plans. Rain over the last week encouraged us to harvest our pumpkins and winter squash. The photo above is what we collected. A few of the smaller squash were moldy and got thrown in the compost bin. I will be trading some squash for figs and making a lot of pumpkin curry this winter. I absolutely love pumpkin! One of my favorite recipe’s in the world is Squash Lasagna, but instead of Butternut Squash, I like to use Pumpkin. I know it sounds a little strange, but I promise that it tastes fantastic!

This is a Wonderful Recipe from Weight Watchers that I make every winter.
4 cup all-purpose flour
2 1/2 cup fat-free evaporated milk
2 medium garlic clove(s), minced
1/3 cup grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
10 oz cooked winter squash, thawed if frozen
1 cup part-skim mozzarella cheese, shredded
3/4 cup golden seedless raisins
2 Tbsp pine nuts, chopped
Preheat oven to 350°F.

Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheeseBake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve

This is soooo yummy!!!! My mouth is watering just typing it :)