I felt like I was in an episode of "Iron Chef" when our landlord presented me with a 20 pound pumpkin from his garden.
I could just imagine the challenge -- "Here. Twenty pounds of pumpkin. Make something spectacular."
As luck would have it, we met up with our friends for drinks Friday night. The wife is Italian and, genetically, a great cook!
I asked her how she used fresh pumpkin. Without hesitation, she rattled off a number of ways I could use the pumpkin and let me know I could even cut it into cubes and freeze it for later.
The following day, we accompanied these friends to a festival in a town not too far away. (Read about it here.)
One of the dishes I tasted at the festival was risotto with pumpkin and cheese.
I was so impressed with the flavor and texture of the fresh pumpkin, I returned home inspired to create something along those lines.
This lasagna with roasted pumpkin and sausage is simple to put together.
I think you'll be pleased with the flavor and creamy texture the roasted pumpkin adds to it.