October 4, 2025 • 15 mins
How does pumpkin lasagna sound? How about pumpkim ravioli? Neil has some really cool things you can make for pumpkin season. Get you pen ready. You'll want to write this down.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Neil Savandro. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app. Okay,
now I know exactly where we are. Hey ah, hey Kayla, Yes, Neil.
What's a vampire's favorite fruit? Hm?
Speaker 2 (00:17):
I can't, I can't think of anything. I just felt like,
you know, I heard the line before, so we could
have just gave me the punch.
Speaker 3 (00:26):
But it's fine, a neck terrain, a blood orange.
Speaker 2 (00:32):
Okay, that one's good. That one's yeah.
Speaker 3 (00:35):
Let's just start all right.
Speaker 1 (00:36):
I am your well fed host, Neil Savador, Thanks for
hanging out. It's the holiday season. I just I've wanted this.
I really want this. I like the smells and the
sights and the sounds and all of it into Thanksgiving,
into Christmas, into the New Year, and so the flavors
(00:59):
that them out, pumpkin being one of them, and not
just the pumpkin spice. People don't understand that pumpkin spice
doesn't have pumpkin in it. Did you just learn something,
miss Kayla?
Speaker 2 (01:12):
Well?
Speaker 3 (01:13):
What you It's not I thought it was pumpkin.
Speaker 1 (01:16):
No, it's the spices you put into pumpkin puree when
you're making pumpkin pie.
Speaker 2 (01:21):
So the spices that go in the pumpkin spice isn't
even made from pumpkin. No, I think that should be illegal.
Speaker 1 (01:28):
You know that poultry spice isn't actually made from chicken pultry.
So a lot of people get it confused. It's a
mix of spices that you add to pumpkin to make
pumpkin pie. And you used to get them all separately.
(01:48):
You've got some nutmeg in there, some cloves, cinnamon, these
types of things, right, and they're in, uh, you know,
different parts, and that's what you use, and that's what
goes in into everything. But a lot of people don't
understand that there's no pumpkin in it. The star of
the show is the pumpkin. And back in the day,
(02:09):
you'd get a pumpkin, usually a sugar pumpkin. Not every
pumpkin is good for boiling or roasting and pureeing. And
so you need a good edible pumpkins, something like a
smaller sugar pumpkin, and then you'd you'd roast it and
then you'd puree it and you'd get the big chunks
(02:32):
out and that's what you'd make your pumpkin pie. With
when you put the spices in. So nowadays you can
go and just buy pumpkin spice which has all the
combinations in there. We've talked many times how to put
that together. I'll give you know, I'll give you a
quick recipe before that point, come back so that you
can have that too. But oftentimes during this time of
(02:53):
the year, it hits fall and you see those food
those canned pyramids in the grocery store of just the
pumpkin puree that we all grew up with, that mom
makes or Dad makes your pumpkin pies with, and all
of that. Well, if you notice there is so much
(03:14):
of that that sometimes you get too much. You have
a spare and I thought, you know what, today would
be a good day to go through options of other
things you can do with puade pumpkin because we get
it at the house for making pumpkin soups. Make it
straight from the puree. You can add cream, you could
(03:34):
add coconut milk to it. You can. I like it
with a little and my wife likes it with some
Oh gosh, what is the spice that I'm thinking of
right now? I'm asking you to guess or are you
are you really trying to read my mind right now?
I was, But I don't think it's an East Indian
spy that I'm cuman. No, but that's it good again,
(03:58):
that it's a flavor where everybody's screaming at the radio. No,
it's a never mind, No, this is horrible radio.
Speaker 3 (04:14):
Is we start over? Hey, Kayla, you know what the.
Speaker 2 (04:18):
We're not doing. We're not doing it.
Speaker 1 (04:20):
How many times we're gonna start today? So you get
those cans a pumpkin. Uh, And it's gonna kill me now,
it's gonna literally I'm worse than handle. It's gonna sit there.
I'm not going to be able to Indian massala.
Speaker 2 (04:34):
No, I'm googling. It's google it.
Speaker 3 (04:38):
He's killing me right now. It's uh, what.
Speaker 2 (04:42):
Does it tastes like? What does it smell like?
Speaker 1 (04:44):
It's distinct, it's very specific. I can't I cannot tell
you why right now. I can't grab it. And I
know everybody listening is going screaming it. Right he's a
West Indian, right East Indian?
Speaker 3 (04:58):
Come on, Kayla, we.
Speaker 2 (05:00):
Can't google on the radio. We'll figure it out.
Speaker 1 (05:03):
I'm gonna move forward because now it's bugging me and
I have to move forward. So you get these leftover
cans of pumpkin puree or they are a good price,
and you say, I'm just gonna grab something and we're
gonna figure it out. There's some basics. Of course, the
pumpkin pie is the first thing everybody uses for it.
Pumpkin bread is another one, and Tim Comway's wife, Jennifer,
(05:24):
she makes a killer pumpkin bread, very moist, very delicious.
We've given the recipe out normally during Thanksgiving time, but
if you've had your fill of pies and all those
basic things, there is other things. Get this, pumpkin cream, cheese, muffins,
(05:46):
pumpkin soup, pumpkin lasagna.
Speaker 3 (05:50):
Stop it.
Speaker 1 (05:52):
One of the things I've loved doing with pumpkin is
making pumpkin revoli. Y, you heard right, Pumpkin ravioli is
a maze balls. So using these things to make, you know,
different types of foods is it's more than don't see
(06:14):
it just as the pumpkin pie route, because there's so
much that you can do with a you know, like
I said, like a pumpkin soup. So a really simple
pumpkin soup you want to put together.
Speaker 3 (06:26):
You can.
Speaker 1 (06:28):
Use things like carrots, add carrots to it, cook carrots
and things like that to give it a little sweeter flavor.
If you have a stick blender or an immersion blender,
that's going to be the hot tip. So three tablespoons
sun salted butter, two carrots thinly sliced. That carrot's going
to add a different sweetness level to it. One medium
(06:49):
yellow onion finely chopped, one tablespoon finely chopped garlic, two
tablespoons finally chopped, peeled ginger, some kosher salt, fresh ground
pet of course to taste. Twelve ounces of butternut squash
peeled into cubes. Two teaspoons of tomato paste. That's the
(07:10):
really dense stuff that comes in what looks like a
toothpaste tube. You want half teaspoon smoked paprika, one fifteen
ounce can of pumpkin puree, six cups or more of
low sodium vegetable roth, heavy cream or sour cream, and
then roasted pumpkin seats for the top. But really, do
(07:32):
you just put this stuff in a Dutch oven, a
heavy pot over medium heat. You melt that butter. You
have to carrots, onions, garlic, ginger, season with salt and pepper,
covered to cook occasionally until vegetables are tender, about five
minutes or so. For that, you add squash, cover and cook,
stirring occasionally. Squash is barely for tender about four to
(07:54):
five minutes, you add the tomato paste and a paprika.
You cook, stirring until the tomato paste is brick red
one to two minutes. Then you add the pumpkin puree
and six cups of that broth. Partially cover that pot,
bring to a boil over high heat. You reduce the
heat to medium low. You simmer, stirring occasionally until the
(08:16):
squash is very tender about fifteen minutes. You move from
the heat. Use that immersion blender I was talking about,
blend until smooth. You can also put it into a
regular blender. It just is so much easier to do
it right there in the pot. You let the soup
cool and you blend it in batches, and it just
is fantastic. It's really really delicious. You put the cream
(08:38):
on top and it's not difficult at all. A couple
more recipes I want to get into that pumpkin lasagna,
And if you didn't get these, it's really easy to
go back and listen to the podcast on KFIAM six
forty dot com and you can put it all down there,
all right. So FOK Report, I'm Neil Savvier KFI AM
(08:59):
six forty. You're listening to the Fork Report with Nil
Savedra on demand from kf I AM six forty.
Speaker 3 (09:07):
Curry curry.
Speaker 1 (09:13):
I feel like I pussed passed a watermelon curry.
Speaker 3 (09:16):
Thank you. You guys are the best.
Speaker 1 (09:19):
Got I love my curry so yeah, they're so smart
people hitting me up from everywhere. I don't know why
I blocked it, but curry, Yes, curry is so wonderful,
so smoky, and I thought if I started describing it,
everybody was gonna say paprika, and we already got that
and all the and everything was great, all the stuff,
(09:39):
but curry, a pumpkin curry, coconut milk soup is fantastic.
And so I was just like, I wish I smoked cigarettes.
This would be a time I would I don't could
(10:00):
chreach yourself to a cigar, I know, but I even
stopped smoking cigars. I never smoked cigarettes, but one time
part of a clove cigarette with my buddy when we
were young, and we buried it, stuffed it out, buried
it on this corner. And whenever we were younger, and
he'd say, man, I just got to fight my parents.
(10:20):
I go meet me at the smoking corner or whatever,
and we go over there and sit and talk. But
I did smoke scars for a long while. I very
much liked them. However, they make your goatee stink and
your skin stink. And I love my wife. I wanted
to have to smell my beard. They don't make Zelman's
(10:41):
beard freshener or anything yet.
Speaker 2 (10:44):
Hope Zelmons is listening, and they make it one.
Speaker 3 (10:46):
I wonder if I could just open the capsule and
rub it on my face.
Speaker 2 (10:49):
All right, well, let's get into food now.
Speaker 1 (10:51):
Okay, So curry, Yes it was curry that I was
thinking of. And you're all winners. There's just no reward,
but in your heart, looked to your closest neighbor, friend
or family member, looked them in.
Speaker 3 (11:03):
The ango I'm a winner, and then walk away. All right.
Speaker 1 (11:08):
The next one I wanted to get to quickly is
a pumpkin lasagna. We're talking for Technique of the Week
using and these recipes are on delish dot com. Delish
dot com. You can also listen back to our podcast.
But I was perusing a bunch and I found such
a nice list there at delish dot com. And it's
(11:29):
just ideas for using the pumpkin puree, the can stuff
that we find everywhere. So I'm kind of curating the
ones that I fell in love with. And this one
is really lovely pumpkin lasagna, and this could be used
at anytime. I love pasta with pumpkin sauce. I love
(11:49):
pumpkin or filled ravioli. They're just really lovely. So I'll
go through this quickly. A half cup or one stick
of unsalted butter, one on chopped, four cloves of garlic,
finely chopped, one teaspoon of cider vinegar, one teaspoon of
dried sage. Three fifteen ounce cans of pumpkin puree. Oh,
(12:13):
this sounds so good. Two tablespoons pure maple syrup, one
teaspoon grated fresh nutmeg, kosh your salt, freshly ground pepper
to taste, of course, one large egg, beaten to blend.
One fifteen ounce container of rakotta cheese, three cups shredded
(12:34):
a fontina divided, three cups shredded mozzarella divided cooking spray,
and one pound no boil lasagna noodles. The no boil
just makes it easy because you literally out of the
box into the dish and they cook very nicely. Marilla
Gorilla makes a nice no baked pasta. So I made
(12:59):
something very similar to this, and that's why I know
these flavors. You preheat the oven to three seventy five.
You get that large saucepan over medium heat. You melt
the butter, the onions, the garlic. You cook, stirring occasionally.
It gets all that fragrant, lovely yumminess. It softens down
about seven minutes. You add that apple cid or vinegar.
(13:21):
You cook, stirring until mostly evaporated. About four minutes. You
it stirring in the sage. You add pumpkin syrup and nutmeg,
season with the salt and pepper. You cook, stirring it
until it's all warmed through about five minutes. Then in
medium bowl you stir egg the ricatta, the two cups
of fontina, and two cups of mozzarella until combined. You
(13:45):
grease that thirteen by nine baking dish could be glass.
Speaker 3 (13:48):
Whatever you use for your lasagna.
Speaker 1 (13:51):
Use that cooking spray smear a thin layer of pumpkin
mixture on the bottom, just like you would with your
red sauce.
Speaker 3 (13:58):
When making a lasagna.
Speaker 1 (14:00):
Cover with about one quarter of noodles, top with one
third of the cheese mix mixture. Spread one third of
the remaining pumpkin mixture over the cheese mixture. Oh my god,
this sounds so good. Followed by a layer of noodles
and another layer of cheese. Repeat one more time. Finished
with the remaining pumpkin mixture and a layer of noodles,
(14:22):
you want to sprinkle noodles with remaining one cup of
fontina and one cup of mozzarella. You cover the dish
with foil, bake thirty five minutes, uncover, increase the temperature
to four hundred, Uncover the dish, and continue to bake
until cheese on top is melted about twenty minutes, and
then you want to let it sit. I personally think
(14:42):
lasagnas are better the next day, but in this case,
you know, as soon as it firms up a bit,
you can eat it and enjoy it. But those were
two fun recipes to me that I thought might be
a little different. There's all kinds of other things out
there like pump pumpkin ravioli, pumpkin im banadas, and it
just is the season for you know, trying some of these.
(15:05):
You can do it in enchiladas as well, all kinds
of fun different combinations that you can use for the
holidays with that pumpkin puree that you find in the
cans everywhere about now, all right, stick around. We've got
many guests that I want to introduce you to a
lot of fun things, including talking decorating your house for
(15:25):
Halloween and carving pumpkins. So go know where. It's the
Forkerport on Neil Sevadra kfi Am six forty
Hey, it's Neil Savandro. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app. Okay,
now I know exactly where we are. Hey ah, hey Kayla, Yes, Neil.
What's a vampire's favorite fruit? Hm?
Speaker 2 (00:17):
I can't, I can't think of anything. I just felt like,
you know, I heard the line before, so we could
have just gave me the punch.
Speaker 3 (00:26):
But it's fine, a neck terrain, a blood orange.
Speaker 2 (00:32):
Okay, that one's good. That one's yeah.
Speaker 3 (00:35):
Let's just start all right.
Speaker 1 (00:36):
I am your well fed host, Neil Savador, Thanks for
hanging out. It's the holiday season. I just I've wanted this.
I really want this. I like the smells and the
sights and the sounds and all of it into Thanksgiving,
into Christmas, into the New Year, and so the flavors
(00:59):
that them out, pumpkin being one of them, and not
just the pumpkin spice. People don't understand that pumpkin spice
doesn't have pumpkin in it. Did you just learn something,
miss Kayla?
Speaker 2 (01:12):
Well?
Speaker 3 (01:13):
What you It's not I thought it was pumpkin.
Speaker 1 (01:16):
No, it's the spices you put into pumpkin puree when
you're making pumpkin pie.
Speaker 2 (01:21):
So the spices that go in the pumpkin spice isn't
even made from pumpkin. No, I think that should be illegal.
Speaker 1 (01:28):
You know that poultry spice isn't actually made from chicken pultry.
So a lot of people get it confused. It's a
mix of spices that you add to pumpkin to make
pumpkin pie. And you used to get them all separately.
(01:48):
You've got some nutmeg in there, some cloves, cinnamon, these
types of things, right, and they're in, uh, you know,
different parts, and that's what you use, and that's what
goes in into everything. But a lot of people don't
understand that there's no pumpkin in it. The star of
the show is the pumpkin. And back in the day,
(02:09):
you'd get a pumpkin, usually a sugar pumpkin. Not every
pumpkin is good for boiling or roasting and pureeing. And
so you need a good edible pumpkins, something like a
smaller sugar pumpkin, and then you'd you'd roast it and
then you'd puree it and you'd get the big chunks
(02:32):
out and that's what you'd make your pumpkin pie. With
when you put the spices in. So nowadays you can
go and just buy pumpkin spice which has all the
combinations in there. We've talked many times how to put
that together. I'll give you know, I'll give you a
quick recipe before that point, come back so that you
can have that too. But oftentimes during this time of
(02:53):
the year, it hits fall and you see those food
those canned pyramids in the grocery store of just the
pumpkin puree that we all grew up with, that mom
makes or Dad makes your pumpkin pies with, and all
of that. Well, if you notice there is so much
(03:14):
of that that sometimes you get too much. You have
a spare and I thought, you know what, today would
be a good day to go through options of other
things you can do with puade pumpkin because we get
it at the house for making pumpkin soups. Make it
straight from the puree. You can add cream, you could
(03:34):
add coconut milk to it. You can. I like it
with a little and my wife likes it with some
Oh gosh, what is the spice that I'm thinking of
right now? I'm asking you to guess or are you
are you really trying to read my mind right now?
I was, But I don't think it's an East Indian
spy that I'm cuman. No, but that's it good again,
(03:58):
that it's a flavor where everybody's screaming at the radio. No,
it's a never mind, No, this is horrible radio.
Speaker 3 (04:14):
Is we start over? Hey, Kayla, you know what the.
Speaker 2 (04:18):
We're not doing. We're not doing it.
Speaker 1 (04:20):
How many times we're gonna start today? So you get
those cans a pumpkin. Uh, And it's gonna kill me now,
it's gonna literally I'm worse than handle. It's gonna sit there.
I'm not going to be able to Indian massala.
Speaker 2 (04:34):
No, I'm googling. It's google it.
Speaker 3 (04:38):
He's killing me right now. It's uh, what.
Speaker 2 (04:42):
Does it tastes like? What does it smell like?
Speaker 1 (04:44):
It's distinct, it's very specific. I can't I cannot tell
you why right now. I can't grab it. And I
know everybody listening is going screaming it. Right he's a
West Indian, right East Indian?
Speaker 3 (04:58):
Come on, Kayla, we.
Speaker 2 (05:00):
Can't google on the radio. We'll figure it out.
Speaker 1 (05:03):
I'm gonna move forward because now it's bugging me and
I have to move forward. So you get these leftover
cans of pumpkin puree or they are a good price,
and you say, I'm just gonna grab something and we're
gonna figure it out. There's some basics. Of course, the
pumpkin pie is the first thing everybody uses for it.
Pumpkin bread is another one, and Tim Comway's wife, Jennifer,
(05:24):
she makes a killer pumpkin bread, very moist, very delicious.
We've given the recipe out normally during Thanksgiving time, but
if you've had your fill of pies and all those
basic things, there is other things. Get this, pumpkin cream, cheese, muffins,
(05:46):
pumpkin soup, pumpkin lasagna.
Speaker 3 (05:50):
Stop it.
Speaker 1 (05:52):
One of the things I've loved doing with pumpkin is
making pumpkin revoli. Y, you heard right, Pumpkin ravioli is
a maze balls. So using these things to make, you know,
different types of foods is it's more than don't see
(06:14):
it just as the pumpkin pie route, because there's so
much that you can do with a you know, like
I said, like a pumpkin soup. So a really simple
pumpkin soup you want to put together.
Speaker 3 (06:26):
You can.
Speaker 1 (06:28):
Use things like carrots, add carrots to it, cook carrots
and things like that to give it a little sweeter flavor.
If you have a stick blender or an immersion blender,
that's going to be the hot tip. So three tablespoons
sun salted butter, two carrots thinly sliced. That carrot's going
to add a different sweetness level to it. One medium
(06:49):
yellow onion finely chopped, one tablespoon finely chopped garlic, two
tablespoons finally chopped, peeled ginger, some kosher salt, fresh ground
pet of course to taste. Twelve ounces of butternut squash
peeled into cubes. Two teaspoons of tomato paste. That's the
(07:10):
really dense stuff that comes in what looks like a
toothpaste tube. You want half teaspoon smoked paprika, one fifteen
ounce can of pumpkin puree, six cups or more of
low sodium vegetable roth, heavy cream or sour cream, and
then roasted pumpkin seats for the top. But really, do
(07:32):
you just put this stuff in a Dutch oven, a
heavy pot over medium heat. You melt that butter. You
have to carrots, onions, garlic, ginger, season with salt and pepper,
covered to cook occasionally until vegetables are tender, about five
minutes or so. For that, you add squash, cover and cook,
stirring occasionally. Squash is barely for tender about four to
(07:54):
five minutes, you add the tomato paste and a paprika.
You cook, stirring until the tomato paste is brick red
one to two minutes. Then you add the pumpkin puree
and six cups of that broth. Partially cover that pot,
bring to a boil over high heat. You reduce the
heat to medium low. You simmer, stirring occasionally until the
(08:16):
squash is very tender about fifteen minutes. You move from
the heat. Use that immersion blender I was talking about,
blend until smooth. You can also put it into a
regular blender. It just is so much easier to do
it right there in the pot. You let the soup
cool and you blend it in batches, and it just
is fantastic. It's really really delicious. You put the cream
(08:38):
on top and it's not difficult at all. A couple
more recipes I want to get into that pumpkin lasagna,
And if you didn't get these, it's really easy to
go back and listen to the podcast on KFIAM six
forty dot com and you can put it all down there,
all right. So FOK Report, I'm Neil Savvier KFI AM
(08:59):
six forty. You're listening to the Fork Report with Nil
Savedra on demand from kf I AM six forty.
Speaker 3 (09:07):
Curry curry.
Speaker 1 (09:13):
I feel like I pussed passed a watermelon curry.
Speaker 3 (09:16):
Thank you. You guys are the best.
Speaker 1 (09:19):
Got I love my curry so yeah, they're so smart
people hitting me up from everywhere. I don't know why
I blocked it, but curry, Yes, curry is so wonderful,
so smoky, and I thought if I started describing it,
everybody was gonna say paprika, and we already got that
and all the and everything was great, all the stuff,
(09:39):
but curry, a pumpkin curry, coconut milk soup is fantastic.
And so I was just like, I wish I smoked cigarettes.
This would be a time I would I don't could
(10:00):
chreach yourself to a cigar, I know, but I even
stopped smoking cigars. I never smoked cigarettes, but one time
part of a clove cigarette with my buddy when we
were young, and we buried it, stuffed it out, buried
it on this corner. And whenever we were younger, and
he'd say, man, I just got to fight my parents.
(10:20):
I go meet me at the smoking corner or whatever,
and we go over there and sit and talk. But
I did smoke scars for a long while. I very
much liked them. However, they make your goatee stink and
your skin stink. And I love my wife. I wanted
to have to smell my beard. They don't make Zelman's
(10:41):
beard freshener or anything yet.
Speaker 2 (10:44):
Hope Zelmons is listening, and they make it one.
Speaker 3 (10:46):
I wonder if I could just open the capsule and
rub it on my face.
Speaker 2 (10:49):
All right, well, let's get into food now.
Speaker 1 (10:51):
Okay, So curry, Yes it was curry that I was
thinking of. And you're all winners. There's just no reward,
but in your heart, looked to your closest neighbor, friend
or family member, looked them in.
Speaker 3 (11:03):
The ango I'm a winner, and then walk away. All right.
Speaker 1 (11:08):
The next one I wanted to get to quickly is
a pumpkin lasagna. We're talking for Technique of the Week
using and these recipes are on delish dot com. Delish
dot com. You can also listen back to our podcast.
But I was perusing a bunch and I found such
a nice list there at delish dot com. And it's
(11:29):
just ideas for using the pumpkin puree, the can stuff
that we find everywhere. So I'm kind of curating the
ones that I fell in love with. And this one
is really lovely pumpkin lasagna, and this could be used
at anytime. I love pasta with pumpkin sauce. I love
(11:49):
pumpkin or filled ravioli. They're just really lovely. So I'll
go through this quickly. A half cup or one stick
of unsalted butter, one on chopped, four cloves of garlic,
finely chopped, one teaspoon of cider vinegar, one teaspoon of
dried sage. Three fifteen ounce cans of pumpkin puree. Oh,
(12:13):
this sounds so good. Two tablespoons pure maple syrup, one
teaspoon grated fresh nutmeg, kosh your salt, freshly ground pepper
to taste, of course, one large egg, beaten to blend.
One fifteen ounce container of rakotta cheese, three cups shredded
(12:34):
a fontina divided, three cups shredded mozzarella divided cooking spray,
and one pound no boil lasagna noodles. The no boil
just makes it easy because you literally out of the
box into the dish and they cook very nicely. Marilla
Gorilla makes a nice no baked pasta. So I made
(12:59):
something very similar to this, and that's why I know
these flavors. You preheat the oven to three seventy five.
You get that large saucepan over medium heat. You melt
the butter, the onions, the garlic. You cook, stirring occasionally.
It gets all that fragrant, lovely yumminess. It softens down
about seven minutes. You add that apple cid or vinegar.
(13:21):
You cook, stirring until mostly evaporated. About four minutes. You
it stirring in the sage. You add pumpkin syrup and nutmeg,
season with the salt and pepper. You cook, stirring it
until it's all warmed through about five minutes. Then in
medium bowl you stir egg the ricatta, the two cups
of fontina, and two cups of mozzarella until combined. You
(13:45):
grease that thirteen by nine baking dish could be glass.
Speaker 3 (13:48):
Whatever you use for your lasagna.
Speaker 1 (13:51):
Use that cooking spray smear a thin layer of pumpkin
mixture on the bottom, just like you would with your
red sauce.
Speaker 3 (13:58):
When making a lasagna.
Speaker 1 (14:00):
Cover with about one quarter of noodles, top with one
third of the cheese mix mixture. Spread one third of
the remaining pumpkin mixture over the cheese mixture. Oh my god,
this sounds so good. Followed by a layer of noodles
and another layer of cheese. Repeat one more time. Finished
with the remaining pumpkin mixture and a layer of noodles,
(14:22):
you want to sprinkle noodles with remaining one cup of
fontina and one cup of mozzarella. You cover the dish
with foil, bake thirty five minutes, uncover, increase the temperature
to four hundred, Uncover the dish, and continue to bake
until cheese on top is melted about twenty minutes, and
then you want to let it sit. I personally think
(14:42):
lasagnas are better the next day, but in this case,
you know, as soon as it firms up a bit,
you can eat it and enjoy it. But those were
two fun recipes to me that I thought might be
a little different. There's all kinds of other things out
there like pump pumpkin ravioli, pumpkin im banadas, and it
just is the season for you know, trying some of these.
(15:05):
You can do it in enchiladas as well, all kinds
of fun different combinations that you can use for the
holidays with that pumpkin puree that you find in the
cans everywhere about now, all right, stick around. We've got
many guests that I want to introduce you to a
lot of fun things, including talking decorating your house for
(15:25):
Halloween and carving pumpkins. So go know where. It's the
Forkerport on Neil Sevadra kfi Am six forty
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