Pumpkins bring out the fall spirit
It’s October and people are starting to get a little pumpkin obsessed. I’m OK with it. It’s the perfect food to gear up for Thanksgiving without forgetting about Halloween or fall itself.
If you’re getting pumpkin obsessed, I recommend partaking in an age-old tradition – Pumpkin Festivals – The Hartsburg Pumpkin Festival (http://www.hartsburgpumpkinfest.com/) is happening this weekend.
If you’ve never been to a pumpkin patch or think they’re only for kids, you’re wrong. It is, of course, family friendly -- maybe even family-oriented -- but what’s the harm in acting like a kid once in awhile? I sure think it’s good for your stress level. Anyway, there are arts, crafts, music mazes and everything you should expect from a Pumpkin Festival. You can go through the maze, choose a pumpkin and make apple butter if you so choose.
For your pumpkin-themed pleasure I’ve looked up the history of the Jack-O-Lantern. Apparently, the tradition originated in the British Isles, except they used turnips to carve the faces in hopes of warding off evil spirits.
The name Jack comes from the myths based on ‘Stingy Jack,’ a man who tricked the devil out of his soul on numerous occasions. Because of his sinful ways, Jack was not allowed into heaven, but Satan upheld his promise not to take his soul to hell, so Jack was forever cursed to wander Earth in limbo. He uses an ember from hell that he put in a turnip to light his way. Since this is at heart, a food column, I decided to look up and adapt pumpkin recipe that isn’t so obvious, basically, looking past desserts – vegetarian four cheese lasagna. Beware, it’s not exactly a beginner recipe. You have to do a few things at once and it may not hurt to grab a friend to pull off half the steps with you.
Start by preheating the oven to 350 degrees.
Then dice and peel two cups of pumpkin on a baking sheet and roast for 15 minutes. After 15 minutes, put eight to 12 tomato halves (using four to six full tomatoes) on the baking sheet with the pumpkin and cook for another 15 minutes. Meanwhile, fry the eggplant until it's well-charred and tender.
In a different bowl, stir together ricotta, feta, pesto, eggs, salt and pepper. Once the pumpkin is done, you’ll add it to the cheese mixture.
Now comes the layering. Spoon tomato sauce into a baking dish, and lay two pasta sheets over the sauce. Lay one eggplant layer over the pasta, top that with the half cheese mixture and layer two more pasta sheets on top. Finally, arrange the tomatoes over those sheets and pour the remaining cheese mixture over the tomatoes. Top with another two sheets of pasta, and at last, pour the remaining tomato sauce over everything and sprinkle with mozzarella and Parmesan as desired.
It should bake for 30 to 40 minutes depending on how cooked you like your lasagna. I always broil for the last minute or so because I like the cheese to crisp over the top.
If lasagna doesn’t curb your craving for pumpkin creations, try Pumpkin Recipes (http://www.pumpkinrecipes.org/) or Better Homes and Gardens (http://www.bhg.com/holidays/thanksgiving/recipes/pumpkin-recipes/) for more sweet treats.
Ingredients: 2 cups peeled and diced pumpkin 1 eggplant, sliced into 1/2 inch rounds 5 tomatoes 1 pint ricotta cheese 9 ounces crumbled feta cheese 2/3 cup pesto 2 eggs, beaten salt and pepper to taste 1 (15 ounce) can tomato sauce fresh pasta sheets 1 1/3 cups shredded mozzarella cheese 1 cup grated Parmesan cheese
