Pumpkin pasta bake

Ingredients for 4 servings:

• 500 g pasta
• 1 kg pumpkin(s) (e.g. Hokkaido)
• 2 large onions
• 3 cloves garlic
• some saffron threads
• 300 g sheep’s cheese
• 200 g cheese (Gouda), grated
• 4 bunches of parsley
• 125 ml olive oil
• 1 lemon(s), the juice
• Cayenne pepper
• Salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the pasta in salted water until al dente, drain, and toss with 3 tablespoons of olive oil. Clean the pumpkin (peel depending on the variety) and coarsely grate it. Dice the onions and garlic. Heat the remaining oil in a pan. Sauté the onions and garlic. Add the saffron threads. Add the pumpkin and sauté over medium heat until translucent. Then season generously with cayenne pepper and lemon juice. Dice the feta cheese and mix it with the pumpkin along with the parsley. Mix in the pasta and place in a baking dish. Sprinkle with Gouda cheese and bake at 180°C (160°C fan-assisted oven) for about 40 minutes. Serve with tzatziki and salad.