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Lavar la auyama y llevarla al horno con su cáscara para que el puré quede más seco.
También la puede hervir, pero debe estar pendiente de que no se ablande demasiado para que no se llene de agua.
Hacer un puré y dejarlo refrescar.
Luego, adicionar los huevos, la fécula, el queso rallado, la sal, la pimienta y la nuez moscada, unir, rectificar sabores y reservar.
Poner a hervir las pechugas con 2 hojas de laurel y 3 malaguetas.
Dejar refrescar, sacar del agua y triturar (procesar).
Mezclar con las hojas de salvia, la crema de leche, el queso ricotta, la sal, la pimienta y la nuez moscada, mover, rectificar sabores y reservar.
En una sartén, calentar el aceite y saltear la cebolla, seguir con el ajo y los pimientos, y salpimentar un poquito.
Luego, enmantequillar un molde refractario, verter la mitad del puré, la mezcla de las pechugas, los vegetales salteados, el resto del puré y esparcir las semillas de ajonjolí tostadas.
Llevar al horno precalentado a 350ºF de 35 a 40 minutos, aproximadamente.
Diez minutos antes de sacar, adicionar el queso rallado y dejar gratinar.