This “lasagne” is made with very thin layers of pumpkin, rather than pasta. For me, goats’ cheese is perfect with pumpkin, while the addition of pumpkin seeds and a drizzle of pumpkin oil make this a delicate, light and surprisingly lovely meal.
Cut a 13 x 7.5cm/5 x 3in rectangle 5cm/2in thick from the pumpkin, then cut it into 12 x 2mm/1/16in slices using a mandolin or sharp knife. Chop the remaining pumpkin (about 750 g/1 lb 10 oz) into bite-sized cubes.
Put the cubed pumpkin in a saucepan with the milk, half the cream, the rosemary sprig and the nutmeg and cook over a very low heat for 10–15 minutes un