How to make
Peel the potatoes and pumpkin and place them in a bowl of water. Chop the onion and stew it until soft in the oil heated over low to medium heat.
Strain the pumpkin from the water it has been in and cut it into cubes. As soon as the onion has softened and started to acquire a caramel color, add the pumpkin cubes and increase the heat. Add a generous pinch of salt and cook for 4 minutes.
Add the minced meat to the pumpkin and onion, then pour in the tomato puree and paprika, fry for another 3-4 minutes, by stirring constantly, until the minced meat is crumbly and remove it from the heat.
Cut the potatoes into pieces the same size as the pumpkin and add them to the semi-cooked moussaka mixture.
Grate and add the garlic and spices. Finely chop the cayenne pepper (be careful as it is very spicy). Stir and transfer into a baking pan. Pour two cups of water or enough to cover the products almost completely.
Bake in an oven preheated to 370°F (190°C) until the liquid evaporates.
For the béchamel heat the butter and oil over medium heat and pour the flour all at once. Stir until it acquires a slightly golden color and loses its raw aroma.
Dissolve the yogurt in the milk and pour it in a thin stream, by stirring constantly (yogurt is only added for flavor that will go perfectly with the moussaka, but it is known that it is not generally contained in the products for the preparation of the classic béchamel).
Cook the sauce until it reaches the desired thickness and smooth texture, by stirring constantly. Finally, add salt and season with white pepper.
Pour the moussaka with the béchamel sauce and grate the yellow cheese on top. Bake at 390°F (200°C) for a short time, until a nice golden crust is obtained.
Let the dish rest for a few minutes before serving.
Enjoy this Moussaka with Pumpkin and Non-Standard Topping!
