Surprise your loved ones with a delicious recipe from LE CREUSET this autumn.
PREPARATION TIME under 1 hour
PORTIONS 2 (as side dish 4)
INGREDIENTS - 650g seasonal pumpkin, peeled and sliced - 4-5 whole of garlics with skin - 1 large red onion - 4 sprigs of rosemary - 1 tps cinnamon - 1 tbsp canola oil - Sea salt and crushed black pepper - 50g mixed grains - 100g soft goat cheese or quark
For the dressing: - 1 tbsp apple cider vinegar - 1 tbsp maple sirup - 2 tbsp canola oil 1 tbsp grain mustard
PREPARATION Preheat the oven to 200°C (gas setting: 6). Place the prepared squash, along with the garlic, in the 26cm 3-ply square stainless steel roasting panpan. Peel the onion and cut into large wedges. Put in the roasting pan. Pluck in the rosemary sprigs and add the cinnamon, oil and spices. Toss the ingredients in the frying pan so everything is evenly coated. Place the roast in the oven for 30-35 minutes until the squash is cooked through.
Meanwhile prepare the dressing. Place all the ingredients for the dressing in a small mason jar, close the lid tightly and shake the mixture well. Before serving, shake again to mix the ingredients well.
5 minutes before the end of the cooking time, add the grains to the roasting pan and roast gently.
When the pumpkin is done, take the roast out of the oven and crumble the goat's cheese over it. Drizzle over the dressing and sprinkle with fresh rosemary. Alternatively, you can serve the dressing in a jam jar so that guests at the table can help themselves.
Chef's Notes:The leftovers from this dish are also delicious. Simply spread the cold squash on a bed of tossed winter lettuce and top with a little goat cheese and seeds. Alternatively, you can reheat the squash and serve it with pasta with a drizzle of oil and a little dressing.
PREPARATION TIME under 1 hour
For the creme brulee
- 200 g pumpkin flesh, for example Hokkaido or Butternut - 1 tbsp olive oil - 1 teaspoon Italian herb mix - 200 ml milk (not low-fat milk!) - 4 egg yolks - 200 ml whipped cream - 1 tbsp Parmesan, finely grated - Salt, freshly ground white pepper - 1 tbsp brown sugar
For the crackers - 100g Parmesan - 1 tbsp sesame
- Roughly grate the Parmesan cheese and mix with sesame seeds. - Preheat the oven to 200 °C with top and bottom heat. Line a baking sheet with parchment paper. - Place the cookie cutter as a template on the baking sheet, hold it in place with one hand, sprinkle with the grated Parmesan mixture and remove the mold again. Repeat this at intervals of about 5 cm until the parmesan is used up. Bake the crackers for 7-10 minutes until golden brown. The crackers are still soft, but will be crispy once they have cooled. - Reduce the temperature of the oven to 160°C and put the rack in the oven. - Finely dice the pumpkin flesh and sauté in olive oil in a sauté pan over low heat, put on the lid and steam until soft. - Puree the cooked pumpkin flesh with herbs and milk in a blender.Mix the egg yolks and stir into the pumpkin-milk mixture along with the whipped cream and Parmesan. Season generously with salt and pepper and divide among the molds. - Place the cocottes in the roasting pan, fill with hot water up to 2/3 of the height of the molds and cook in the preheated oven without a lid for 30 minutes until the mixture has set. - Before serving, sprinkle the pumpkin crème brûlée with a little sugar and caramelize with a flambé burner. Serve garnished with parmesan crackers.
TIP: The crackers also go very well with soups and salads.
- Preheat the oven to 180°C top/bottom heat - Place all ingredients, except the vegetable broth on a large baking sheet. Drizzle generously with olive oil and mix until all ingredients are coated. - Place in the oven and stew for 1.5 hours. Check regularly that the vegetables are not burning. - Remove the baking sheet from the oven and transfer the contents to a large roasting pan (remove the garlic peel first). - Pour in the broth and bring to a boil over medium heat. - Reduce the heat and simmer for 10 minutes to allow all the flavors to develop. - Using an immersion blender or kitchen blender, puree the soup until smooth and cremy. Season to taste. - Serve with a dash of cream, thyme and crispy ciabatta or baguette - preferably in a Le Creuset pumpkin roast.
TIP: The soup freezes well. It will keep in the fridge for up to four days. When braising in the oven, add chili and ginger and top with coconut cream to complete the flavor.