|Jennifer Joyce's photo was shot by the talented|
Anne Mortensen whilst I interviewed
Jennifer for "writers in Black & White"
Rule #2 : get the ingredients
#3: follow the instructions.
Should be easy, but somewhere I went very wrong and lovely Jennifer Joyce's Butternut pumpkin lasagne with gorgonzola bechamel came out of the oven, looking very much like a pumpkin + Gorgonzola gratin.
Though I forgot the tomato sauce and the bechamel and dare I say.... even forgot the lasagne sheets it was really lovely.
So let me share with you a much reduced and amended recipe:
Pumpkin with gorgonzola sauce
2kg pumpkins peeled cut into thick slices
60ml olive oil
2 or 3 cloves of garlic
1 tbs chopped sage
100g gorgonzola dolce latte or blue veined cheese, crumbled
Preheat oven to 200C (400F/Gas6)
Place the pumpkin on a baking tray and drizzle over a little oil, season
crush garlic and place in the tray
Roast for 20 minutes
remove from oven, puree gently
Add the gorgonzola to the puree with the rest of the oil
place in a baking dish and return to the oven for 15 minutes