Pumpkin and scamorza parmigiana with sage

Ingredients

For 1 serving

• Pumpkin350 g
• Scamorza50 g
• Reduced-fat milk120 ml
• All-purpose flour10 g
• Parmigiano Reggiano15 g
• Extra virgin olive oil2 teaspoons
• Fresh sage3 g
• Saltto taste

Contains: gluten, lactose,

In season: September – December

Method

1. Preheat the oven to 200 °C (conventional). Peel the squash, remove the seeds and strings and cut it into slices about 5 mm thick.
2. Spread the slices on a tray lined with baking paper, dress with half the oil and a pinch of salt and roast for 15 minutes, until tender but still whole.
3. Meanwhile make the white sauce: heat the remaining oil in a small pan over medium heat, add the flour and stir for 1 minute; pour in the cold milk a little at a time, whisking, season with salt and cook for 4 minutes, until it coats the spoon.
4. Thinly slice the scamorza and tear the fresh sage.
5. In a baking dish layer squash, white sauce, scamorza and sage, finishing with sauce and the grated Parmigiano Reggiano.
6. Bake at 200 °C for 20 minutes, until golden on top and bubbling at the edges. Let it rest for 5 minutes before serving.