those grapes really looked stunning, but tasted not like you would have expected
this crazy patterned fabric is a tote bag i got from a drugstore
and my most beloved Silk & Glass Necklace
since pumpkin season just started i´d like to share my new favorite recipe
adapted from E&T
1 Butternut squash (about 3 pounds)
- diagonally halved, peeled, stem and seeds removed
olive oil
100 g breadcrumbs
2 onions - chopped
2 cloves of garlic - chopped
2 cans (800 g) peeled chopped tomatoes
salt, pepper, sugar, chili
375 g mozzarella - thinly sliced
2 big hands full of grated parmesan
2 twigs rosmary - chopped
slice the upper halve of the pumpkin in 2 mm thin discs
lay them on a tea towel, sprinkled with a bit of salt, for about 30 min
pat dry
grease a baking tray with olive oil and put the pumpkin slices on it
roast for a few minutes in the oven at 200 degree celcius
until slightly brown
cut the other pumpkin halve in tiny cubes
steam onions and garlic in a bit of olive oil
ad tomatoes and pumpkin cubes
simmer for 20 min
season with salt, pepper, sugar, chili and rosemary
grease a big heatproof dish, sprinkle with breadcrumbs
start with a layer of roasted pumpkin slices, then mozzarella, parmesan, tomatoes and breadcrumbs, repeat two or three times
end with a layer of pumpkin slices, topped with mozzarella, parmesan and breadcrumbs
bake in the oven at 200 degree celcius for about 40 min

2 Kommentare:

  1. Mmm. I'll have to try your pumpkin dish. It looks wonderful.

  2. Okay, I'm finally making this. Did you use one 800 g can of tomatoes or two 800 g cans = total 1600 g?