SMASHIN’ PUMPKIN

PUMPKIN & GOAT’S CHEESE LASAGNE

SERVES 8 PREPARATION & COOKING: 3 HOURS

3 medium (3,4kg) butternuts, halved lengthways
60ml (¼c) extra virgin olive oil
4 medium leeks (1,4kg), thinly sliced
4 garlic cloves, crushed
2,5ml (½t) ground nutmeg
salt and pepper to taste
1kg firm ricotta cheese
3 egg yolks
5ml (1t) finely grated lemon rind
100g finely grated Parmesan cheese
250ml (1c) pouring cream
60g finely chopped fresh sage leaves
22,5g finely chopped fresh chives
6½ fresh lasagne sheets
150g soft goat’s cheese, crumbled

ROCKET & PUMPKIN SEED SALAD

10ml (2t) lemon juice
5ml (1t) wholegrain mustard
22,5 (1½T) extra virgin olive oil
salt and freshly ground black pepper to taste
100g baby rocket leaves
60 pumpkin seed kernels, toasted

Preheat the oven to 200°C.

Divide the pumpkin halves, skin side up, between two large