I do a lasagne sometimes, using a mix of boiled and mashed pumpkin, one 440g tin tomatoes and one 440g tin of brown lentils, drained, as the 'meat' layer, and plain yoghurt (or the usual bechemal/cheese sauce) as the other layer. And the pasta layer, of course! It's really tasty, and freezes well for DPs lunches at work, or for 'emergency' meals.
Also, if you cut it into small cubes and roast it, you can freeze it in smallish quantities for adding to salads. I like a carb component to any salad that is meant to be a meal by itself, and this is a really easy way to do that.
Here's a sweet dessert that I promise is yummo and so easy to make. It's from an American friend of mine so disregard the canned pumpkin and just use your fresh pumpkin boiled and mashed with nothing added. Also just buy any pie crust or make your own if you know how to:
PUMPKIN CHEESECAKE
1 Packet of cream cheese, softened
1/2 cup suger
1 1/2 teaspoons pumpkin pie spice **
2 eggs
1 cup canned pumpkin
1 Ready-Crust Pie Crust
Directions
1. In large mixing bowl, beat cream cheese o medium speeds of electric mixer until fluffy. Add sugar and spice. Beat until combined.
2. Add eggs, one at a time, mixing until just combined after each addition/ Stir in the pumpkin.
3. Pour into crust. Bake at 350 degrees F (180C) for 30-35 minutes or until center is almost set. Cool for 1 hour on wire rack.
4, Garnish as desired. Store in refridgerator.
** May substitute 1 teaspoon ground cimmamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.
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