Pumpkin times three: Our favorite recipes for autumn

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Autumn is finally pumpkin time again! Even if you're not into Halloween and the festival of hollowed-out pumpkins and spooky decorations: Harvest time of the bright orange fruit opens up a culinary world of its own. We've put together a tasty three-course meal for you – variations allowed, of course.

(Image: Sara Dubler/Unsplash)

Pumpkin carpaggio with arugula and pine nuts

This light dish is ideal as an appetizer and makes not only visually neat something.

  • ½ Hokkaido or butternut squash
  • 2 tablespoons olive oil
  • 2 tablespoons of aceto balsamico bianco
  • 1 tsp rosemary (finely chopped)
  • 2 teaspoons thyme
  • 2 tablespoons pine nuts
  • Parmesan cheese
  • a handful of arugula
  • Salt and pepper
  • Olive oil for spreading

Preparation:

1. Cut the pumpkin with a vegetable slicer into very fine slices, salt and let it marinate covered for about 2-3 hours.
2. Meanwhile, for the marinade, mix olive oil, balsamic vinegar, rosemary, thyme, salt and pepper.
3. The pine nuts are toasted briefly without fat in a coated pan.
4. Now brush the plates with a little olive oil and place the pumpkin slices overlapping from the outside to the inside on the plates.
5. Pour over the marinade and finally garnish with the toasted pine nuts, some parmesan and arugula.

Main course

Oven squash with blue cheese, radicchio and honey

  • 1kg pumpkin (Hokkaido or butternut)
  • 4 tablespoons olive oil
  • 2 tablespoons honey
  • 4 sprigs of rosemary
  • 1 head of radicchio
  • 1/2 organic lemon
  • 2 tablespoons apple cider vinegar
  • 150 g blue cheese (z. B. Gorgonzola)
  • Salt
  • Pepper (from the mill)

Image: los_angela/iStock

Preparation:

1. First preheat the oven to 175 °C top and bottom heat.

2. Wash the pumpkin, clean and cut into pieces or wedges.

3. In a bowl, stir together 2 tablespoons olive oil, the honey, and the spices (salt, pepper, and rosemary).

4. Now mix the pumpkin slices with the marinade until they are well covered.

5. Spread everything on a baking sheet or a rack with baking paper and add approx. Bake in the oven for 30-35 minutes.

6. Meanwhile, clean the radicchio, cut the leaves into bite-sized pieces, wash and pat dry. Mix in a bowl with the remaining 2 tablespoons olive oil, vinegar, salt, pepper and lemon juice.

7. When the pumpkin is soft, remove tray from the oven and allow to cool briefly. Then spread the radicchio on top and crumble blue cheese over the top. Finally you can garnish with the remaining finely rubbed rosemary.

Recipe idea from: falstaff.at

Pumpkin cookies with peanut butter and oatmeal

Image: Daria Nepriakhina/Unsplash

A sweet conclusion is a must! And because some of you may still be looking for ideas on what to serve at your Halloween celebration, we've decided on a delicious (yet healthy)!) Cookie recipe decided.

  • 100 g peanut butter (creamy)
  • 100 g sugar
  • 100 g brown sugar
  • 100 g puree of soft-boiled Hokkaido pumpkin
  • ½ package of baking soda
  • 1 egg
  • 1 tsp. cinnamon
  • ½ tsp turmeric
  • 1 pinch of nutmeg
  • 130 g flour
  • 75 g rolled oats (fine leaf)
  • 75 g walnut kernels (chopped)

preparation:

1. Peel the Hokkaido pumpkin, cut into pieces and whip for approx. Boil for 20 minutes until very soft. Then allow to cool and mash into a puree.

2. Preheat the oven to 190° C top/bottom heat and line baking sheets with baking paper.

3. Now mix the soft peanut butter with the total 200 g sugar. Then add the pumpkin puree and the egg and cook ca. 1 minute with the mixer.

4. Stir in flour, oat flakes, baking powder and spices until a uniform mass is formed.

5. Finally, fold in the walnut kernels with a spoon or pastry card.

6. Shape the cookies into desired size and place them on the baking sheet with enough space between them.

7. In the preheated oven approx. Bake for 15-20 minutes per tray. Tip: When the cookies become darker around the edges and a little harder, they are done!

We wish you good success and of course bon appetit!