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Recipe

Pumpkin parmigiana

Now is the time to show off autumn vegetables by using their striking colours and varied textures to make impressive, delicious and nutritious dishes

  • 40 mins cooking
  • Serves 8
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Ingredients

Pumpkin parmigiana
  • 2 tablespoon extra virgin olive oil
  • 2 cloves garlic, crushed
  • 2 x 400g cans of Italian crushed tomatoes
  • 1 tablespoon tomato concentrate
  • 1/4 teaspoon salt
  • 500 gram potatoes, peeled, halved if large
  • 1.5 kilogram firm-fleshed pumpkin, julie used crown pumpkin, skinned, deseeded and cut into large chunks
  • 250 gram cow's milk mozzarella
  • butter
  • flaky sea salt
  • fresh whole nutmeg, for grating
  • 1/2 cup basil leaves
  • 1/2 cup parmesan, freshly grated

Method

Pumpkin parmigiana
  • 1
    Put oil in a saucepan, set pan over a medium heat, add garlic and cook briefly until it just starts to colour. Carefully tip in tomatoes, add tomato concentrate and 1/4 tsp salt. Bring to a gentle bubble, lower heat and cook gently, uncovered, for 25 minutes, stirring occasionally.
  • 2
    Put potatoes in a saucepan, cover with cold water, add a little salt and bring up to the boil. Lower heat and cook gently until about three-quarters cooked. Drain and slice.
  • 3
    Steam pumpkin until three-quarters cooked, sprinkling lightly with salt before cooking (if you don't have a steamer, cook very gently in salted water; don't over-cook). Transfer pumpkin to a large tray or cake rack, keeping pieces separate to aid cooling. Cut into cubes.
  • 4
    Drain mozzarella, mop and slice. Spread potatoes in a layer in a buttered ovenproof dish (around 23cm x 32cm – similar to a lasagne dish). Season with sea salt, then put in half the pumpkin and season again with sea salt, and black pepper and nutmeg. Spoon over one-third of the tomato sauce and scatter with basil leaves. Next put in the sliced mozzarella then the rest of the pumpkin. Season pumpkin then spoon over remaining sauce. Scatter with parmesan.
  • 5
    Preheat oven to 190°C fanbake. Bake parmigiana for 30-40 minutes or until a rich golden brown on top and bubbling around the edges. Cool in the dish for 5 minutes before serving.

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