Pumpkin, patido, squash, pumpkin… It’s squash season! The star of winter vegetables, it displays a variety of colours, silhouettes and flavors allowing it to be used in many recipes. In addition to its soft, mellow flesh, with notes of hazelnut and chestnut, squash is also packed with health benefits. Did you know, for example, that butternut squash is rich in fiber and that it stimulates slow transit? Or does patisson contain too much vitamin A? The chefs have understood how interesting this beautiful vegetable is and they appreciate working with it from starter to dessert. Ravioli, gnocchi, velouté and even creme brulee… Take inspiration from their creativity to easily incorporate squash into your fall menus!
Pumpkin Ravioli by Helen Darroz
The chef revisits the ravioli in an autumnal edition. Garnished with a pumpkin and Parmesan filling, this pasta should tempt gourmets. homework ? Hélène Darroze sprinkles her dish with some chanterelle mushrooms, grated Parmesan and toasted hazelnuts. Delight guaranteed!
Check out Hélène Darroze’s Pumpkin Ravioli recipe
Pumpkin en papillote served with fresh cheese and herb sauce from Cyril Lignac
In this recipe, the chef uses a more common cooking method for fish and some vegetables (zucchini, etc.): papillot. After putting the pumpkin in the oven for an hour, it is accompanied by a delicious preparation based on fresh cheese and soft herbs. A real surprise in the mouth.
See pumpkin en papillote recipe by Cyril Lignac
Squash gnocchi, sage sauce and melted butter by Simone Zanoni
Few ingredients are needed to make this delicious gnocchi from an Italian chef: half an Italian squash, a pinch of flour, egg yolk, sage, pecorino, and that’s just about it. Bon appetite!
Watch pumpkin gnocchi recipe by Simone Zanoni
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Butternut velouté produced by Jean-Andre Charel and Glenn Vale
Pumpkin veloute? Yes, but great chefs! Signed by Jean-André Charial and Glenn Viel, of l’Oustau de Baumanire (three stars in the Michelin guide), in Baux-de-Provence, this dish is as easy to prepare as it is comforting.
Watch the recipe for walnut candy by Jean-Andre Charel and Glenn Fell
Pumpkin Chestnut Soup by Benoit Castell
Two butternut squash, two apples, butter, liquid cream and chestnut paste—that’s all you need to make this quick soup from the famous Breton chef.
Watch brown squash soup recipe by Benoît Castel
Stuffed Pumpkin by Helen Drews
The chef revisits the stuffed pumpkin in a particularly gourmet creation. Inside the vegetables? Pieces of sausage, chestnuts, parmesan and death horns. We ask for more.
Watch Hélène Darroze’s Stuffed Pumpkin recipe
Pumpkin in the microwave by Julie Andrew
No time to spend hours in the kitchen? Julie Andrew has the trick for you: You wrap pumpkin pieces in a layer of cling film, then heat them up for a few minutes in the microwave. No need to remove the skin from the gourd. Just add a little oil and a pinch of Fleur de Sel.
Watch the recipe for Pumpkin in the Microwave from Julie Andreu
Butternut crème brûlée by Nicolas Bottero
With Michelin-starred chef Nicolas Bottero of Le Mas Bottero, squash is part of the dessert. Combined with a refreshing lemon creme, this creme brulee will add distinct flavor to any fall menu.
Watch the recipe for Nicolas Bottero Butternut Crème Brûlée