Pumpkin, Squash, and Yam Moussaka
Pumpkin, Squash, and Yam Moussaka
The autumn harvest has my larder full of sugar pumpkins, squash, and yams. A rich topping of cream cheese, half and half, feta, and eggs bring the layers of pumpkin, squash, and yams together with caramelized onion, mint, and parsley. This recipe is a delightful take on the classic Grecian dish, moussaka.
6 servings
INGREDIENTS:
8 tablespoons extra virgin olive oil, divided four ways
2 large red onions, halved, thinly sliced
1 pound sugar pumpkin, peeled, seeded, thinly sliced (¼ inch thick)
8 ounces delicata squash, halved lengthwise, seeded, thinly sliced (¼ inch thick)
8 ounces yams, peeled, thinly sliced lengthwise (¼ inch thick)
¼ cup fresh mint, chopped
¼ cup Italian parsley, chopped
Sea salt to taste
2 tablespoons butter
4 tablespoons cream cheese
¼ teaspoon fresh grated nutmeg
½ teaspoon fresh ground black pepper
1 cup half and half, divided
½ cup feta cheese, crumbled
¼ cup Parmigiano Reggiano, grated
2 large eggs, beaten
DIRECTIONS:
1. Heat the two tablespoons of olive oil in a large skillet over medium heat. Add the onions and slowly cook until soft and caramelized, about fifteen to twenty minutes. Set aside.
2. Meanwhile, heat two tablespoons of olive oil in a large non-stick pan over medium heat. Add the pumpkin slices in a single layer. Brown lightly, flip over and brown lightly on the other side. Transfer to paper towels. Repeat with the rest of the pumpkin slices. Remove from the pan and set aside.
3. Heat two more tablespoons of olive oil in a large non-stick pan over medium heat. Add the squash slices in a single layer. Brown lightly, flip over and brown lightly on the other side. Transfer to paper towels. Repeat with the rest of the squash slices. Remove from the pan and set aside.
4. Heat the remaining two tablespoons of olive oil in a large non-stick pan over medium heat. Add the yam slices in a single layer. Brown lightly, flip over and brown lightly on the other side. Transfer to paper towels. Repeat with the rest of the yam slices. Remove from the pan and set aside.
5. Preheat the oven to 350°F. Prepare the custard by melting the butter in a medium-sized saucepan over medium heat. Add the cream cheese, nutmeg, and black pepper. Melt and stir. Once melted, slowly pour in one-half cup of the half-and-half and whisk until smooth. Gradually add the Parmesan and feta cheeses while whisking continuously. Remove from heat and cool. Just before assembling, gradually whip the sauce into the beaten eggs.
6. Lightly oil an eight-by-eight-inch baking dish. Layer the yams in the bottom of the pan. Season with salt and sprinkle with one-half of the mint and parsley—layer one-half of the caramelized onions on top. Pour about one-fourth cup half and half over the onions, patting it down to spread out evenly. Repeat with a layer of delicata squash, salt, herbs, onions, and one-fourth cup half and half. Repeat with a layer of pumpkin. Top with the cheese sauce with eggs. Place in the oven and bake until browned and set on the top, about thirty-five to forty minutes. Remove from the oven and sit for ten minutes before slicing and serving.
Pumpkin, Squash, and Yam Moussaka
Ingredients
- 8 tablespoons extra virgin olive oil, divided four ways
- 2 large red onions, halved, thinly sliced
- 1 pound sugar pumpkin, peeled, seeded, thinly sliced (¼ inch thick)
- 8 ounces delicata squash, halved lengthwise, seeded, thinly sliced (¼ inch thick)
- 8 ounces yams, peeled, thinly sliced lengthwise (¼ inch thick)
- ¼ cup fresh mint, chopped
- ¼ cup Italian parsley, chopped
- Sea salt to taste
- 2 tablespoons butter
- 4 tablespoons cream cheese
- ¼ teaspoon fresh grated nutmeg
- ½ teaspoon fresh ground black pepper
- 1 cup half and half, divided
- ½ cup feta cheese, crumbled
- ¼ cup Parmigiano Reggiano, grated
- 2 large eggs, beaten
Instructions
- Heat the two tablespoons of olive oil in a large skillet over medium heat. Add the onions and slowly cook until soft and caramelized, about fifteen to twenty minutes. Set aside.
- Meanwhile, heat two tablespoons of olive oil in a large non-stick pan over medium heat. Add the pumpkin slices in a single layer. Brown lightly, flip over and brown lightly on the other side. Transfer to paper towels. Repeat with the rest of the pumpkin slices. Remove from the pan and set aside.
- Heat two more tablespoons of olive oil in a large non-stick pan over medium heat. Add the squash slices in a single layer. Brown lightly, flip over and brown lightly on the other side. Transfer to paper towels. Repeat with the rest of the squash slices. Remove from the pan and set aside.
- Heat the remaining two tablespoons of olive oil in a large non-stick pan over medium heat. Add the yam slices in a single layer. Brown lightly, flip over and brown lightly on the other side. Transfer to paper towels. Repeat with the rest of the yam slices. Remove from the pan and set aside.
- Preheat the oven to 350°F. Prepare the custard by melting the butter in a medium-sized saucepan over medium heat. Add the cream cheese, nutmeg, and black pepper. Melt and stir. Once melted, slowly pour in one-half cup of the half-and-half and whisk until smooth. Gradually add the Parmesan and feta cheeses while whisking continuously. Remove from heat and cool. Just before assembling, gradually whip the sauce into the beaten eggs.
- Lightly oil an eight-by-eight-inch baking dish. Layer the yams in the bottom of the pan. Season with salt and sprinkle with one-half of the mint and parsley—layer one-half of the caramelized onions on top. Pour about one-fourth cup half and half over the onions, patting it down to spread out evenly. Repeat with a layer of delicata squash, salt, herbs, onions, and one-fourth cup half and half. Repeat with a layer of pumpkin. Top with the cheese sauce with eggs. Place in the oven and bake until browned and set on the top, about thirty-five to forty minutes. Remove from the oven and sit for ten minutes before slicing and serving.
Nutrition Facts
Calories
453.28Fat (grams)
36.08Sat. Fat (grams)
12.74Carbs (grams)
25.72Fiber (grams)
3.41Net carbs
22.3Sugar (grams)
6.81Protein (grams)
9.53Sodium (milligrams)
359.71Cholesterol (grams)
109.86The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.