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Baked pumpking with blue cheese, rosemary and hazelnut crumble.

Print Recipe
Baked pumpking with blue cheese, rosemary and hazelnut crumble.
Porzioni
6
Ingredienti
Porzioni
6
Ingredienti
Istruzioni
  1. Peel the squash and cut in thin slices (pay attention with knife as the squash is pretty hard). Roast slices on a hot skillet or grill for a couple of minutes on each side.
  2. In a bowl put blue cheese, breadcrumbs, chopped rosemary needles and hazelnuts, mix with a fork until you have a crumbly dough. Adjust salt and pepper, you may need less or more breadcrumbs, it depends on how creamy is blue cheese.
  3. Put the squash slices on a baking tray, put a spoonful of crumble on each one, bake for about 15 minutes at 360Β°F or untill the crumble is crispy. Serve hot or warm.

Pumpkin and apple spiced chutney.

Print Recipe
Pumpkin and apple spiced chutney.
Porzioni
6 jars about 150 gr each
Porzioni
6 jars about 150 gr each
Istruzioni
  1. In a mortar crush ginger, carlic, cardamom seeds, cinnamon, chili flakes, cumin seeds. Sautee sliced onion in rapeseed oil then add paste and stirfry in a big pan for a couple of minutes.
  2. Add pumpkin, chopped the size of sugar cubes then apples, chopped a little bit smaller. Add also sugar and turmeric and let simmer untill the pumpkin is tender, the apple almost undone and the juice quite syrupy.
  3. Add vinegar and cokk for 4-5 mure minutes then pour hot chutney in sterilized jars. Put lids on, don't close too tight and put them in a pan filled with cold water. Bring water to boil and let it boil untill the lids are vacuum sealed.
Recipe Notes

You can eat it straight away or store in a cupboard for 6/8 months.