Ingredients: (quantities listed make 2 layers in an 8x8 square pan)
2 14oz cans pumpkin puree
2 handsful basil, sliced into ribbons
1 handful sage, sliced into ribbons
3 tablespoons extra virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¾ cup sliced almonds
1 cup shredded Parmesan cheese
Salt and pepper to taste
Method:
Combine basil, sage, olive oil, salt, pepper, and garlic powder in a small dish, mix well.
Grease an 8x8 baking pan (preferably with olive oil) and spread one can of pumpkin puree evenly over the bottom of the pan.
Sprinkle half of the cayenne pepper over the pumpkin.
Spread half of the herb mixture over the pumpkin and cayenne.
Distribute 3/8 cup almonds evenly over contents of pan.
Cover with ½ cup Parmesan cheese.
Spread the second can of pumpkin puree atop all layers and repeat subsequent steps.
Bake at 350º for 20 minutes, covered, then remove the cover and continue baking for 10 more minutes.
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