I love fall. The air is crisp and cool, every leaf becomes a flower bursting with color, and there are PUMPKINS.
Pumpkins are such a fun ingredient to work with – flavorful but not overpowering, rich and satisfying. And pumpkins play well with chiles. So, I thought – I have made pumpkin lasagna before, but never with a southwest spin. This is a fabulous and flavorful combo – chiles, corn tortillas, pumpkin and pepitas adding flavor and a nice crunch. Do try!
Happy Fall, Y’all!
- 18 corn tortillas
- 1 pound tomatillos
- 1 large yellow onion
- 4 jalapeno peppers
- 1 red bell pepper, diced
- 3 green onions, thinly sliced
- 1 can (15 ounces) pumpkin puree
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 tablespoon cayenne pepper sauce
- 15 ounces Mexican crema, or sour cream
- 8 ounces Monterey jack cheese, or pepper jack, grated
- 1 cup pepitas, which are shelled toasted pumpkin seeds
- Turn on broiler. Slice tomatillos in half across diameter and place cut side up on a baking sheet. Chop onion into six pieces and place on baking sheet. Cut jalapenos in half lengthwise and scoop out seeds and pulp with a spoon, place cut side up on baking sheet. Lightly spray all veggies with oil and then broil for about 5 minutes, until lightly browned.
- Turn down oven temperature to Bake at 400 degrees.
- Pulse broiled veggies in a food processor until marble-sized pieces. Stir in the red bell pepper and green onions.
- Saute the corn tortillas in a little butter or canola oil over medium high heat until firm but still bendable, about 20 seconds on each side.
- Stir together the pumpkin, crema, cumin, salt, cayenne pepper sauce.
- Layer in a 9 by 13 inch pan as follows: a little sauce; 6 tortillas, ⅓ of veggies, cheese, sauce. Repeat twice, making three total layers.
- Bake for 20 minutes. Remove from oven and sprinkle on pumpkin seeds. Bake for another 10 minutes. Serve warm.
—posted by Donna