Sounds weird, right? I thought so too when I was searching the interwebs for savory pumpkin recipes, but it sounded interesting enough and looked good enough to try. It actually tasted pretty good! Next time I'll adjust the amount of nutmeg in it. The spice taste was a little too strong for me. I've already adjusted it in the recipe below for you. :)
I also might try adding sausage as well to man it up a little bit for the hubs. I was really worried he wasn't going to like this because it's the weirdest thing I've cooked since we've been married, but he actually did. Yay!
The original recipe (found on Food & Wine) called for Swiss chard, but it's not in season and none of our grocery stores are carrying it right now, so I substituted kale. I actually forgot to put one of the bags of kale in so I ended up making a side dish with it along with some leftover black beans and feta cheese we had. The recipe definitely would have been better with the amount of kale it called for, but I've learned to just laugh at my mistakes in the kitchen and move on because mistakes in my kitchen are a far too regular occurrence. I don't let that stop me from getting creative and having a little bit of fun with my food. though! :) Let me know what you think of this recipe in the comments below. I'd be interested to hear them since this is such an unusual recipe!
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 pounds Kale, tough stems removed, leaves washed well and chopped, or make it easy and buy the chopped and washed kind.
- 2 1/4 teaspoons salt
- 1 teaspoon fresh-ground black pepper
- 1 teaspoon dried sage
- 1/4 teaspoon grated nutmeg
- 3 cups canned pumpkin puree (one 28-ounce can)
- 1 1/2 cups heavy cream (I used half & half to cut down on calories)
- 1 1/2 cups grated Parmesan
- 1/2 cup milk
- 9 no-boil lasagne noodles (about 6 ounces)
- 1 tablespoon butter
- In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
- Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
- Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
For the side, I put some olive oil in the bottom of a large skillet and piled in the kale. I sautéed it down a little bit and than added the leftover black beans we had without the juice. After sautéing it down some more, I stirred in the feta and than removed from the heat and placed a lid over it to keep the steam in. I cooked this up about 10-15 minutes before the lasagna was finished so that it wouldn't be too wilty.
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