Pasta casserole with spinach, pumpkin and goat cheese

Ingredients for 2 servings:

• 160 g pasta
• 400 g tomatoes, chopped
• ½ m.-large Hokkaido pumpkin(s)
• 250 g spinach, fresh
• 1 spring onion(s)
• 100 g goat’s cheese
• 1 clove(s) garlic
• 100 g sour cream
• salt and pepper
• chili powder
• nutmeg
• Thyme
• rosemary
• oregano
• 150 g Emmental cheese, grated
• 50 g Grana Padano, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the pasta in salted water until just al dente, drain, and mix with the tomatoes while still hot. Season with oregano, salt, and pepper. Add a little chili to taste. Preheat the oven to 200°C. Deseed half a Hokkaido squash and dice it. I cut them quite small, about the size of a 50-cent piece. Brown the Hokkaido squash in a pan and add the thyme, rosemary, and nutmeg. Don’t skimp on the thyme. The Hokkaido squash shouldn’t be completely soft yet, so it doesn’t become mushy later. Remove the squash from the pan and gradually add the washed spinach to the hot pan; it will absorb a lot of water. Let a little of the water evaporate, season the spinach with salt and pepper, and add the diced garlic and chopped spring onion to the pan. The water shouldn’t evaporate completely; the bottom of the pan can still be slightly covered. Cook the spinach in the pan for a total of 3-4 minutes. Turn off the heat and mix the goat’s cheese and sour cream with the spinach. Layer the pasta in a casserole dish, followed by the pumpkin cubes. Sprinkle a thin layer of Emmental cheese on top. Layer the spinach and top the casserole with the remaining Emmental cheese and Grana Padano. Bake the casserole for 15 minutes.