What I came up with was the mighty squash. We have a lot of Hokkaido squash this fall in our garden and they are extra starchy and when baked and blended they can give a nice creamy texture. So to make a sauce that would bake well I mixed this squash puree with some coconut milk and garlic (of course) and the sauce was great.
You can bake a larger amount of squash, puree it and store it in the fridge for multiple use in a course of a couple of days. It will keep.
- 1/2 kg of ground meat (pork/chicken/etc.)
- 1/2 small Hokkaido squash (baked and pureed)
- 1 medium size onion
- 5-6 large potatoes
- 10 dkg sliced bacon
- 1 dcl tomato paste
- 2 garlic cloves
- oregano, basil leaves
- Heat one spoon of lard in a skillet and add in the sliced onions and meat. Gently fry for 15 mintues, sttiring.
- Wash thoroughly whole potatoes, with skin and place in water and boil until cooked.
- In a small skillet put in the tomato paste, add 1 dcl of water, squashed basil and oregano leaves and squashed garlic. Salt and pepper to taste and let simmer for 5 minutes.
- In a small skillet put 1 dcl of coconut milk and add in the squash puree. Mix well and add in the garlic, salt and pepper to taste.
- Stack the moussaka in the order: potato slices in the first layer, then the meat and cover with half of tomato sauce. Then again the potato, meat, tomato and finish with potatos.
- Cover the casserole with squash sauce and put some bacon on top.
- Bake for 30-40 minutes at 180 C.