Pumpkin and potato casserole

Ingredients:

• 1 large spaghetti squash (about 1.3 kg)
• 2 cups heavy cream
• 4 tbsp (60 g) butter
• 2 cloves garlic, chopped
• 1 teaspoon fresh thyme leaves, chopped
• 1 tbsp. grated parmesan
• 700 g of baking potatoes, such as Russet Burbank (about 2 large tubers)
• Special equipment: mandoline grater

Preparation:

1. Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with cooking spray.
2. Prick the pumpkin all over with a fork, then microwave in 5-minute intervals, turning the pumpkin occasionally, until the outside is tender and springs back slightly when pressed with a finger, about 15 minutes total. Be careful when turning and removing the pumpkin, as it will become very hot.
3. Meanwhile, in a large saucepan, combine the cream, butter, garlic, thyme, 1/2 cup Parmesan, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Peel the potatoes, then shred them finely with a mandoline, folding them into the cream mixture. Bring the mixture to a boil over medium-high heat, then remove the saucepan from the heat.
4. When the pumpkin is cool enough to handle, cut it in half, scrape out the seeds, and then scoop the flesh out with a fork into a medium bowl. Discard the seeds and skin.
5. Line the bottom of the prepared dish with half the potatoes. Top with half the pumpkin flesh, then the remaining potatoes and the remaining pumpkin. Pour all the liquid from the potato mixture into the baking dish and press the vegetables down to coat them. Sprinkle with the remaining 1/2 cup Parmesan cheese. Place the baking dish on a rimmed baking sheet and bake until golden brown and a knife easily inserts into the potatoes, about 1 hour. Cool the casserole for 15 minutes before serving.
   
   

   Note

   
   You can also roast the pumpkin in the oven. Cut it in half and scrape out the seeds. Place the pumpkin cut-side down on a parchment-lined baking sheet and roast at 350°F (190°C) for 1 hour or until tender.