1 packet of Misko brand “macaronia no.2 Pastitsio” pasta (500 gr.)
1 medium-sized pumpkin or 2 butternut squash
1/3 cup extra-virgin olive oil
1 medium onion, diced
3-4 cloves of garlic, minced
2 tsp. of fresh thyme leaves
2 tsp. fresh chopped sage
1/4 chopped fresh parsley
1 cup ricotta cheese
1 cup crumbled Feta cheese
salt and pepper to taste
6 Tbsp. butter
1/2 cup flour
5 cups of warm milk (no lighter than 2%)
3/4 cup of Kefalotiri or Romano cheese
salt to taste
1/2 tsp grated nutmeg
Pre-heat your oven to 400F. Carefully cut your pumpkin into wedge (or halve your squash) and remove any seeds. Drizzle the inside with olive oil and season with salt and pepper. Place in your preheated oven for about 40 minutes or until fork tender. Remove from t he oven and allow to cool enough to handle. Use a spoon to remove the cooked pumpkin and place in a large bowl (discard skins).
In the meantime, place a medium skillet on the stove over medium heat and add the diced onions and garlic and sweat for 6-7 minutes or until translucent. Allow to cool and place in a bowl along with the pumpkin, allspice, sage, thyme, parsley, ricotta, Feta cheese. Adjust seasoning with salt, pepper and gently mix. Cover and place in the fridge.
For the pasta, place a large pot of water on your stove stovetop and bring to a bowl. Add salt and the entire package of pasta and cook for 5 minutes, drain. You may toss a bit of oil in the pasta so it doesn’t clump up.
To make the Bechamel, put the butter in a pot to melt. Add the flour, stirring quickly with a wooden spoon to prevent lumps from forming. Stir & cook the flour/butter mixture to a golden colour. Pour in the milk while stirring and then and salt to taste, stirring the mixture constantly. When it thickens, turn off the heat and add your cheese and pour in your eggs, continue stirring. Add your nutmeg and stir in.
Pre-heat your oven to 375F and grease/butter a 9 X 13 deep baking dish. Add a ladle of Bechamel into the dish and spread evenly on the bottom. Now lay half of your boiled pasta evenly on the bottom. Spread the entire pumpkin filling evenly over the pasta then place the remaining pasta over the pumpkin.
Pour the remaining Bechamel over the pasta and spread evenly. Grate some more Kefalotyri cheese on top and place in your pre-heated 375F oven for 50-60 minutes or until the top is golden-brown. Allow to rest for about 40 minutes before cutting.