I'm a bit smug about this one. My original idea was to make pumpkin ravioli, using bought fresh lasagne sheets. But of course, "fresh" pasta like that just isn't soft enough to stick to itself, even with a good brushing of eggwhite. And I had an enormous amount of the pumpkin filling - far more than I would have needed for ravioli.
The pumpkin filling (which went on the top and bottom layers, was roasted onion squash, ricotta and parmesan, seasoned with nutmeg, sage and rosemary. The middle layer was red onion, mixed mushrooms and spinach, bound with a few spoonfuls of intensely-flavoured porcini and truffle puree. The bechamel wasn't as cheesy or highly-seasoned as I would normally do it, because I wanted the vegetables to have a good go at shining.
It turned out beautifully! We had small portions as a side dish with pheasant breasts, stuffed and wrapped in bacon, but it would make a pretty fab offering for the vegetarian guest at Christmas. Late Autumn in Britain on a plate.
We're off on holiday for a bit, visiting Paul's parents in Cape Town. But I've scheduled lots of posts of delicious things while we're gone, so you won't even notice!