wsake

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

PUMPKIN PARMIGIANA

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