4 Cozy Vegetarian Dishes To Whip Up This Winter

INGREDIENTS
2 cups chestnut flour
2 eggs
1/4 cup plus 3 tablespoons extra virgin olive oil
10 1/2 ounces peeled pumpkin, sliced 1/4 inch thick
3 cloves garlic, smashed and peeled
10 1/2 ounces Tuscan kale
Scant 1/2 cup all-purpose flour
Scant 3 cups milk
Pinch of freshly grated nutmeg
6 tablespoons grated Parmesan cheese
Salt and black pepper

INSTRUCTIONS
Preheat the oven to 350 degrees F.

Sift the chestnut flour onto your work surface, form it into a mound, and make a well in the center. Break the eggs into the well, add 1 tablespoon of the olive oil and a pinch of salt, then use a fork to gradually incorporate the eggs and oil into the flour until the dough comes together. Knead the dough for a few minutes then wrap it in plastic wrap and refrigerate for at least 30 minutes.

In a large bowl, combine the pumpkin, garlic, 2 tablespoons of the oil, a pinch of salt, and some pepper and toss to coat the pumpkin. Spread the pumpkin (and the garlic) over a sheet pan, cover with foil, and bake for about 30 minutes, until the pumpkin is tender. Remove from the oven and discard the garlic; keep the oven on.

Bring a large pot of salted water to a boil. Add the kale leaves and cook for 5 minutes. Drain and let cool, then squeeze out any excess water and chop the kale.

In a medium saucepan, heat the remaining 1/4 cup oil over medium heat. Add the all-purpose flour and cook for a few seconds. Whisking continuously, slowly pour in the milk. Still whisking, cook the sauce for 7 to 8 minutes. Whisk in the nutmeg, a pinch of salt and some pepper, then stir in the kale. Turn the heat off and stir in the Parmesan.

Bring a large pot of water to a boil.

On a highly floured surface, roll of the dough into a thin sheet, then cut it into 2 3/4 x 6-inch rectangles. Salt the boiling water, add the dough rectangles, and cook for 2 to 3 minutes. drain the noodles, then lay them flat on a sheet of parchment paper to dry.

Arrange a layer of noodles in a 9 x 13 inch baking dish. Top with a layer of the béchamel sauce, then a layer of the pumpkin. Repeat these layers, ending with a layer of the pumpkin. Bake for about 35 minutes. Serve hot.