* You can use noodles that have to be boiled or oven ready or even fresh egg pasta sheets. You decide. You may need more or less noodles depending on the size.
FOR THE PUMPKIN MIXTURE
4cupspumpkin (fairytale or butternut squash) chopped small cubes(500 grams)
1smallshallot (or 1/2 an onion)
2tablespoonsolive oil
1/4teaspoonsalt
1-2dashesblack pepper
WHITE SAUCE
1/3cupbutter
1/3cupall purpose flour
4cupsmilk (I used 2%)(1 litre)
1/4teaspoonsalt
1-2dashesblack pepper
3-4tablespoonsfreshly grated parmesan cheese
EXTRAS
1 3/4-2cupsshredded firm mozzarella or (fontina or gruyere cheese)(400 grams)
1/3cupfreshly grated parmesan cheese(33 grams)
Instructions
Pre-heat oven to 400F (200C).
FOR THE PUMPKIN MIXTURE
In a medium frying pan low/medium heat add the olive oil, chopped shallot, chopped pumpkin, salt and pepper, stir to combine then cover and let cook until tender approximately 10-15 minutes, stir often to make sure it doesn't burn. Set aside.
FOR THE WHITE SAUCE
In a medium pot on medium low heat, melt the butter, add the flour, salt and pepper stir until smooth then slowly add the milk, cook and stir constantly until it starts to thicken. Remove from the heat and add the pumpkin mixture and stir to combine. Bring the mixture back to a boil, stirring constantly for about a minute, remove from the heat then gently fold in 3-4 tablespoons of parmesan cheese.
PUTTING IT ALTOGETHER
Drizzle 1-2 tablespoons on the bottom of a 11 x 7 inch (28x18cm) baking pan. Spread a spoonful or two of sauce on the bottom of the pan, top with a layer of noodles, then sauce, shredded cheese, grated parmesan and repeat for 3-4 layers (depending on how many layers the ingredients will be divided by 3 or 4). Drizzle a little olive oil on the top of the last layer and bake for approximately 15-20 minutes or until bubbly and golden on top. Let sit for 10-15 minutes before serving. Enjoy!