Pumpkin Parmigiana - cooking recipe

Ingredients

2 tbsp extra virgin olive oil
2 cloves garlic, crushed
1 can (28 oz) Italian crushed tomatoes
1 tbsp tomato paste
1/4 tsp salt
1 lb potatoes, peeled, halved if large
3 1/3 lbs pumpkin or butternut squash, peeled, seeded and cut into large chunks
8 oz fresh mozzarella cheese, drained and sliced
None None Fresh whole nutmeg, for grating
1/2 cup basil leaves
1/3 cup freshly grated Parmesan cheese

Preparation

Heat oil in a medium saucepan on medium heat. Cook garlic until it just starts to brown. Add crushed tomatoes, tomato paste and 1/4 tsp salt. Bring to a gentle boil. Reduce heat to low; simmer, uncovered, for 25 mins, stirring occasionally.
Place potatoes in a saucepan and cover with cold water. Bring to a boil. Reduce heat to low; simmer until about three-quarters cooked. Drain and slice.
Sprinkle pumpkin lightly with salt. Steam pumpkin until three-quarters cooked (if you don't have a steamer, cook very gently in salted water; don't over-cook). Transfer pumpkin to a large tray, keeping pieces separate to aid cooling. Cut into cubes.
Preheat the oven to 400\u00b0F. Spread potatoes in a layer in a buttered 13 x 9-inch baking dish. Season with sea salt. Layer with half the pumpkin and season again with sea salt, black pepper and nutmeg.
Spoon one-third of tomato sauce over pumpkin and scatter with basil leaves. Add a layer of sliced mozzarella, then remaining pumpkin. Season; spoon remaining sauce over pumpkin. Sprinkle with Parmesan cheese.
Bake for 30-40 mins or until a rich golden brown on top and bubbling around edges. Cool in dish for 5 mins before serving.