In the squash family, the pumpkin often appears as the little favorite. The reason? Its soft flesh, with a good sweet taste, neither too hard nor too watery, which holds up perfectly when cooked. The height of happiness is that we can even do without the chore of peeling – an arduous mission with squash – since the cooked skin can be eaten or mixed. Excellent news for the busiest cooks.
To accompany this autumn and winter vegetable, we combine it with seasonal flavors such as walnuts and hazelnuts, spices, cheese, potatoes, or even sweet potatoes.
Whether we prepare it as a velouté, an autumn salad, a gourmet gratin, or even a colorful lasagna, pumpkin, we don’t like it, we love it!
Recipe no. 1: Pumpkin, chicory and blue cheese salad, walnut and orange vinaigrette
© Alice Roca
How to do it? Preheat the oven to 180°C.
Cut 1/4 of washed pumpkin into small cubes, keeping its skin. Place them on a baking sheet covered with parchment paper, sprinkle with olive oil and the juice of 1 orange, and season with salt and pepper. Bake for 45 min.
The vinaigrette. We mix 2 tbsp. tablespoons of cider vinegar, 1 tbsp. tablespoon of olive oil, 1 tbsp. tablespoons of walnut oil, the juice of 1/2 orange, salt and freshly ground pepper.
We wash and drain 1 red chicory, place the leaves on six plates and pour the vinaigrette over them.
Roast 1 handful of walnut kernels in a dry pan.
We cut 100 g of blue cheese into pieces, place them on a baking sheet covered with baking paper and place them in the oven for a few minutes until they melt. Place the pieces of squash with the melted cheese and nuts on the chicory. To be enjoyed immediately.
For 6 people
Discover the recipe for Pumpkin, chicory and blue cheese salad, walnut and orange vinaigrette
Recipe no. 2: Vegetable lasagna with scamorza and hazelnuts
© Akiko Ida
Vegetarian lasagna, like an ode to autumn.
How to do it? We peel 1 small butternut squash or 1 pumpkin, 2 small sweet potatoes, and 3 carrots. Cut them into thin strips with a slicer or mandolin. Cut 2 balls of scamorza into 0.5 cm thick slices.
Heat 20 cl of liquid cream over low heat with 1 tbsp. grated nutmeg, salt and pepper.
Preheat the oven to 200°C.
In an oiled baking dish, spread a layer of squash, a layer of sweet potatoes and a layer of carrots. Pour in a little cream, cover with some of the 300 g of spinach then with slices of cheese. We repeat the operation up to the top of the dish, ending with the cheese. Cover with 1 handful of crushed hazelnuts and bake for 40 minutes.
For 6 people
Discover the recipe for vegetable lasagna with scamorza and hazelnuts
Recipe no. 3: Roasted pumpkin with garlic semolina and burrata
© Bastien Lattanzo
The pumpkin, staged.
How to do it? 50 g of hazelnuts are roasted in the oven for 15 minutes at 180°C. Let them cool then roughly chop them.
Core 1 pumpkin and cut it into slices, keeping the skin.
Place the slices in a baking dish, season with olive oil, 1 tbsp. tablespoons of granulated garlic, salt and pepper. Bake for 20 to 25 minutes at 200°C.
We zest 1 organic lemon and rinse a few sprigs of parsley.
Place the pumpkin with 2 drained creamy burratas on a dish, covering with lemon zest, olive oil, fleur de sel, crushed hazelnuts and parsley.
For 2 people
Discover the recipe for roasted pumpkin with garlic semolina and burrata
