Again and again, to me, Autumn means butternut squash…

I take advantage of this season and its colours and its vegetables and fruits and so, squashes.

Orange flesh, seeds and hard skin, I love everything about it !!!

Because I buy organic food, the advantage is that I keep the seeds to make roasted pumpkin seeds, and when roasted I also keep the skin !

Butternut, apple and cardamom soup

Ingredients, serves 4

-1/2 butternut
-1 apple
-1/2 onion
-1 vegetable stock
-Cardamom powder and pods
-Olive oil

Peel and remove the seeds of butternut, peel and chop the onion finely.
Cut butternut in little cubes, cook in a pan with olive oil and onion.

Meanwhile boil half a liter of water with the vegetable cube

Peal, desseed and cut apple in small cubes and add them to the pan. Keep a few for decoration.

Put the mix from the pan to a blender with a bit of bouillon and add the bouillon till obtain the consistency needed.

Add the apple cubes, cardamom seeds from the pods and cardamom powder on the top and drizzle with a bit of olive oil.


Butternut and courgette savoury crumble

Ingredients, serves 4

-1 courgette
-1/2 butternut
-1 bunch of parsley
-1 small onion
-300ml of chicken of vegetable stock
-100g of pancetta
-200g of grounded walnuts
-20g of butter
-Salt and pepper
-Rosemary or thyme

Preheat the oven at 180°C, peel the butternut, cut the butternut and courgette in cubes, chop onion and a few sprigs of parsley finely.
Grind walnutsin a blender or with a pestle ad mortar.

Fry courgettes, butternut and onion with oil, salt and pepper and her (rosemary or thyme) for 10min on low heat.

When golden, add the pancetta and parsley, put everything on a baking tray, cover the butternut and courgette mix up to halpf way up with the stock. Sprinkle with lots of walnuts powder and add a few cubes of butter on the top and put the tray in the oven for 15min, until the vegetables are completely cooked and the stock has dissolved nearly in full.


Butternut wrapped in parma ham

Ingredients, serves 4

-Half of butternut
-8/10 slices of parma ham
-Sprigs of thyme
-Black pepper
-Creamy goat cheese
-Olive oil

Buy organic butternut, leave the skin on. Brush and it properly, cut it in slices, take off the seeds.

Cook in the oven at 180°C for around 30min with the thyme (till they are tender)
Take off the oven and wrap with slices of parma ham, cut small pieces of goat cheese and add the on the top.

Cook for a last 10min till the cheese is melted and the ham starts to be a bit crispy.



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