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3x pumpkin should do it


I think that I, not lying, have already cut about ten pumpkins with not even five official weeks of autumn on the clock. Something with an intense addiction? In soup, through pasta, in a stew, whole, as puree... Believe me, it NEVER gets boring. is healthy, versatile, and breathes autumn. If I haven't pulled you into my addiction yet, make sure you get into that kitchen. After tasting these three recipes, you'll also be hooked on that miserable orange ball (because yes, peeling it is and remains a battlefield)., pumpkin 1. Pasta with green pumpkin and rosemary. Pumpkin The ideal dish for a date with your couch, television, and warmest blanket: this super quick creamy pasta with green pumpkin.

400 grams penne

1 green pumpkin, peeled, cleaned, and cut into pieces.

  • 2 tbsp olive oil
  • 2 sprigs of rosemary
  • 250 ml (soy) cream
  • 100 grams Parma ham in strips
  • 1 clove of garlic
  • 1. Heat some oil in a frying pan. Add the rosemary needles and sauté, stirring, for a minute until golden brown.
  • 2. Scoop it out and let it drain on kitchen paper.
  • piece of parmesan
  • salt and pepper

3. Cook the pasta al dente.
4. Sauté the pumpkin cubes with the garlic in the pan with oil until cooked. Stir occasionally so that the pumpkin and garlic do not burn. Season with salt and pepper.
5. Add the (soy) cream and heat it.
6. Mix the sauce with the drained pasta and also add the raw ham and half of the parmesan.
7. Garnish with the rosemary.
2. Pumpkin Gratin.
Delicious, easy, and super quick to prepare.

1 kilo pumpkin, cut into cubes

bunch of sage, finely chopped.

  • 4 cloves of garlic, grated
  • 270 grams sun-dried tomatoes
  • olive oil
  • 500 grams ricotta
  • 200 grams leaf spinach
  • 2 eggs, beaten
  • For the gratin:
  • 150 grams fresh breadcrumbs
  • salt and pepper

 2 handfuls of grated Pecorino

  • 2. Take a large bowl and mix the pumpkin cubes with some sage leaves, the garlic, salt, pepper, and a splash of olive oil.
  • 3. Blanch the spinach and then squeeze out the moisture from the spinach.
  • salt and pepper

1. Preheat the oven to 200 degrees.

4. Drain the tomatoes, cut them into pieces, and mix them in another bowl with the spinach and some pepper.

5. Beat the eggs with the ricotta and add the sage.
6. Grease a large baking dish with some olive oil and spread a third of the pumpkin over the bottom. Then spread a layer of ricotta over the pumpkin and half of the spinach. Repeat until everything is used up.

7. Mix the breadcrumbs with the Pecorino, some olive oil, and salt and pepper.

8. Sprinkle the crumbs over the baking dish and bake for half an hour until cooked.

9. Serve with a green salad and a fresh vinaigrette.

3. Spicy pumpkin with velvety burrata.

Why can burrata only be in summer? Not at all, the tomatoes make way for pumpkin and the basil becomes sage. A piece of freshly baked sourdough with a good dollop of butter on the side and life can't get any better.

1 kg butternut squash, sliced

½ bunch of sage.

For 4 people

  • 2 red chili peppers, sliced
  • 2 cloves of garlic, thinly sliced
  • 20 g parmesan, grated
  • 2 balls of burrata
  • olive oil
  • 120 g arugula
  • 1 tsp lemon zest
  • 1 Preheat the oven to 200 degrees.
  • 2. Toss the pumpkin with the sage, chili pepper, garlic, a splash of olive oil, and plenty of salt and pepper.
  • balsamic vinegar

3. Spread everything on a baking sheet and bake for 30 minutes, until the pumpkin starts to change color and is soft.

2. Schep de pompoen om met de salie, de chilipeper, de knoflook, een scheut olijfolie en flink wat zout en peper.

3. Leg alles op een bakplaat en bak in 30 minuten, tot de pompoen begint te verkleuren en zacht is.

4. Divide the still warm pumpkin among four plates and sprinkle half of the parmesan over it.

5. Place the burrata and the rest of the parmesan on top.

6. Mix the arugula in a separate bowl with the lemon zest and a splash of olive oil; add plenty of salt and pepper.

7. Distribute the arugula over the burrata and drizzle the whole with balsamic vinegar.

8. Garnish with the leftover fried chili pepper, garlic, or sage from the baking tray.