From pasta pies to caramel bars: Yotam Ottolenghi’s pumpkin recipes | Food items


It’s a 7 days past Halloween and approximately a few until finally Thanksgiving, which indicates it’s pumpkin time! Cinderella may well not be pulling up in a carriage at both celebration this 12 months, but don’t enable that stop you obtaining a ball. There are so quite a few kinds to get to know. Kabocha, with its creamy, nutty flesh, is my present-day favourite, but I also have a tender place for the compact, dark orange potimarron, which has a wealthy, roast chestnut flavour. The major distinction amongst pumpkin and squash is the texture of the flesh, with pumpkin tending to be much more fibrous. So extended as you stay clear of those people substantial, watery Halloween pumpkins, however, they can effectively be used interchangeably.

Harissa roast pumpkin with tahini sauce (previously mentioned)

This is a great side for roast hen, but it would also perform really nicely stuffed into wraps or sandwiches.

Prep 6 min
Cook dinner forty min
Serves four as a side

one compact pumpkin (or one substantial butternut squash), skin left on, deseeded and reduce into 2½-3cm squares (900g web pounds)
50g rose harissa
one garlic clove
, peeled and crushed
three tbsp olive oil, plus more to serve
Salt and black pepper
60g tahini
two tbsp soy sauce
1½ tbsp lime juice
two tsp maple syrup
one tbsp coriander leaves
, finely sliced
two spring onions, trimmed and finely sliced

Warmth the oven to its optimum setting – 240C (220C lover)/475F/gasoline 9. In a substantial bowl, toss the initially four components with a few-quarters of a teaspoon of salt and a generous grind of pepper. Transfer the mix to a substantial tray lined with greaseproof paper, spreading it out as significantly as probable, address tightly with foil and roast for fifteen minutes.

Eliminate the foil, turn down the warmth to 220C (200C lover)/425F/gasoline 7 and roast uncovered for another 25 minutes, stirring when midway, until finally the pumpkin is cooked by way of and properly browned.

In a compact bowl, whisk the tahini, soy sauce, lime juice and maple syrup, until finally really clean – based on the thickness of the tahini, you may well want to include up to a tablespoon of water to get it to the proper consistency.

Transfer the pumpkin to a platter, drizzle more than the tahini sauce, end with the coriander, spring onion and a drizzle of oil, and serve.

Pumpkin pappardelle pie

Yotam Ottolenghi’s pumpkin pappardelle pie

Yotam Ottolenghi’s pumpkin pappardelle pie.

Kabocha is the great option below, but butternut squash will perform just as nicely. This is a wealthy pie, greatest eaten soon after a suitably hearty walk.

Prep 6 min
Cook dinner 2½ hr
Serves four

150g unsalted butter, softened
100g white miso paste
one litre heat water
one kabocha pumpkin
, skin-on, deseeded and reduce into about 6cm triangles (one.3kg web pounds)
300ml full milk
80g parmesan
, reduce into chunks
Salt and black pepper
350g dried pappardelle nests
60ml olive oil
two tbsp double cream
two tbsp parsley leaves
, finely chopped

For the tomato salsa
four really ripe tomatoes, finely chopped (350g web pounds)
two compact garlic cloves, peeled and crushed
60ml olive oil
one tbsp new oregano leaves
, finely chopped

Warmth the oven to its optimum setting 240C (220C lover)/475F/gasoline 9. In a substantial, high-sided baking tray, whisk 100g of the butter with the miso and water, then lay in the pumpkin pieces and address with foil. Bake for 35 minutes, eliminate the foil, then bake for another 30 minutes, until finally the pumpkin is totally tender, and eliminate.

Flip down the oven to 200C (180C lover)/390F/gasoline 6. When the pumpkin is neat more than enough to tackle, eliminate the skin and place all the flesh and the diminished miso butter liquid from the tray in a blender with the milk, parmesan, half a teaspoon of salt, lots of pepper and the remaining 50g butter, and blitz on high speed until finally totally clean.

Grease and line a 23cm spring-form cake tin, then set up the pappardelle nests within it. Pour the pumpkin sauce more than the best, and tap the tin on a perform floor to level out the floor and be certain the pasta is totally covered in the sauce (you shouldn’t have any dry spots of pasta seen). Deal with the tin with foil and bake for 45 minutes. Eliminate the foil, drizzle a few tablespoons of oil more than the best and bake for twenty minutes much more, rotating the tin when midway, until finally the pasta is crisp on best and cooked all the way by way of. Depart to neat for twenty minutes just before releasing the pie from its tin.

Even though the pie is baking, mix all the components for the tomato salsa with a quarter-teaspoon of salt.

Drizzle the cream and remaining tablespoon of oil more than the best of the pasta pie, sprinkle more than the parsley and serve with the tomato salsa together with.

Salted pumpkin caramel bars

Yotam Ottolenghi’s salted pumpkin caramel bars

Yotam Ottolenghi’s salted pumpkin caramel bars.

This is millionaire’s shortbread, Thanksgiving-style, having the normal sweetness of pumpkin, dialling it proper up and by some means receiving away with it.

Prep 10 min
Cook dinner 30 min
Set one hr 5 min
Helps make 24 bars

For the speculoos biscuit foundation
180g speculoos biscuits – I like Lotus Biscoff
1½ tbsp basic flour
⅛ tsp salt
60g unsalted butter
, melted

For the pumpkin caramel
125g whipping cream
80g pumpkin puree
(or mashed pumpkin or sweet potato)
one tsp floor ginger
150g caster sugar
60g golden syrup
30g butter
, reduce into 1cm cubes
½ tsp cider vinegar
one tsp flaked sea salt

For the toasted pumpkin seed salt
one tbsp pumpkin seeds, toasted
⅛ tsp flaked sea salt
100g eighty five%-cocoa dark chocolate
, melted

Warmth the oven to 200C (180C lover)/390F/gasoline 6. Line the foundation and sides of a 4cm high 20cm x 20cm sq. tin with greaseproof paper – you’ll use the paper to assistance lift the biscuit mix from the tin when established, so you want to create a kind of sling that hangs more than the sides.

Place the biscuits, flour and salt in the bowl of a food items processor and blitz to good crumbs. Increase the melted butter, pulse until finally just put together, then suggestion out all more than the foundation of the lined tin, and press down with the back again of a spoon to flatten and compress the mix. Bake for eight to 10 minutes, then eliminate and depart to neat when you make the caramel.

Whisk the cream, pumpkin puree and ginger in a compact saucepan, then established the pan more than a small warmth to heat gently.

In a medium saucepan, mix the sugar, syrup and two tablespoons of water and established more than a medium-high warmth. When the syrup mix comes to a boil, swirl the pan gently (do not stir it), then turn down the warmth to medium and cook for five minutes, until finally the mix is just setting up to caramelise. Stir in the warmed cream and pumpkin mixture, and cook, stirring every single now and then to stop it catching, for nine or 10 minutes much more, until finally thickened and darkened in color. Flip off the warmth, whisk in the butter, vinegar and salt, then pour all more than the now cooled and established biscuit foundation in the tin. Use a spatula to clean out the caramel and get it into the corners, then refrigerate for about an hour, until finally established.

Around bash the pumpkin seeds and salt in a mortar. Diligently lift out the established mix from the tin, using the sides of the paper to assistance you, and transfer to a tray. Distribute evenly with the melted chocolate, sprinkle more than the pumpkin seed salt and depart to established for about five minutes. Minimize into 24 bars and keep in a sealed container in the fridge until finally ready to serve.

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