Pumpkin and Potato Cake

Begin by peeling the pumpkin, removing seeds, and cutting the flesh into small cubes. Spread them on a baking tray with parchment paper and bake until tender.

Once softened, ensure the pumpkin is dry and not watery; if necessary, briefly cook it in a non‑stick pan. Meanwhile, boil potatoes whole, peel, and mash thoroughly.

Mash the cooked pumpkin using a potato ricer and combine it with the potatoes. Add breadcrumbs, egg, Parmesan, thyme leaves, salt, pepper, and freshly grated nutmeg.

Mix everything until a smooth dough forms, then let it rest twenty minutes. Clean the mushrooms, slice them thinly, and sauté with olive oil and crushed garlic.

Cook mushrooms until tender, season with salt and pepper, then allow them to cool. Prepare provolone by cutting it into small cubes, ready to fill the pumpkin loaf.

Shape three‑quarters of the mixture into a cylinder on parchment paper, place it in a lined loaf pan, create a central hollow, and add mushrooms and provolone.

Cover with remaining mixture, smooth the surface, drizzle olive oil, sprinkle breadcrumbs and Parmesan, then bake at high heat until golden. Cool slightly before removing.