Recipe ideas: Squash celebrates fall

Roasted walnuts with feta cheese. (© Herta)

Roasted walnuts with feta cheese

For 4 people:

  • 2 small walnut squash
  • 1 package of hirta smoked bacon (200 g)
  • 100 grams hazelnut
  • 250 gm feta cheese
  • A few leaves of thyme or fresh thyme
  • Olive oil, salt and pepper

Heat oven to 180 ° C. Cut the squash in half lengthwise and remove the seeds.

Put the zucchini in an oven dish or directly on a frying pan, sprinkle with olive oil, season and bake for 25 minutes.

Meanwhile, coarsely chop the hazelnuts and chop the feta cheese into large pieces. In a large skillet, brown the bacon pieces slightly.

When the walnuts have cooled, scoop them out, leaving 1 cm of the flesh. Cut the rest of the meat into cubes.

Pour all the ingredients into a salad bowl, mix the walnuts and fill with it. Season with pepper (don’t add salt because the bacon bits are already salty) and sprinkle with herbs.

Bake again for 20 minutes. Enjoy straight out of the oven.

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Pumpkin celebrates Halloween.
Roasted organic beef tendons, roasted walnuts, feta cheese and pine nuts. (© Amélie Roche for Organic Meats / Interbev)

Grilled organic beef tendons, roasted butternut squash, feta cheese and pine nuts

For 4 people:

  • 1 kg of organic veal tendon
  • 1 pumpkin nut
  • 100 gm feta cheese
  • 2 tbsp. olive oil
  • 1 c. zaatar
  • 1 onion, 1 fresh garlic clove, 1 red onion
  • some toasted pine nuts
  • Few chervil leaves
  • Few sprigs of thyme

Preheat the oven to 210 °C (7).

Peel and chop onions. Put the organic veal in an oven dish, brush with olive oil and sprinkle with thyme. Add the onion and garlic cloves and bake for 50 minutes to an hour, roasting regularly. Add 1 cup of water if needed.

Wash the pumpkin seeds and cut them into thin slices. Peel the red onion and cut it into slices. Place the squash slices, walnuts, and red onions on a baking tray lined with parchment paper and bake for 20 to 25 minutes, until soft and golden brown.

Serve the organic tendon steaks with sliced ​​toasted walnuts and feta chunks. Sprinkle with thyme, fresh chervil and pine nuts just before serving.

Pumpkin celebrates Halloween.
Purée Cendrillon de Pompadour Label Rouge and Pumpkin. (© Pompadour Label Rouge potato)

Purée Cendrillon de Pompadour Label Rouge and Pumpkin

For 4 people:

  • 500 gm pompadour potatoes
  • 300 grams of pumpkin
  • 30 cl fresh cream 150 g grated Comte cheese
  • 1 c. ground nutmeg
  • 75 grams butter
  • Salt and pepper from the grinder

Cook the peeled potatoes in a saucepan of salted water for 20 minutes. Mash with a fork, along with 50g of butter and 2 tablespoons of fresh cream, then season with pepper.

Cook the pumpkin cubes in a saucepan of salted water for 10 minutes. Crush with a fork, along with 2 tablespoons of fresh cream, nutmeg and then pepper.

Spread the mashed potatoes in a greased gratin dish, then spread the mashed pumpkin on top. Sprinkle the top with grated kumti. Bake for 10 minutes under the grill.

Pumpkin celebrates Halloween.
Organic beef bourguignon with wild mushrooms, mashed walnuts with chestnuts. (© Amélie Roche for Organic Meats / Interbev)

Organic beef bourguignon with wild mushrooms, mashed walnuts and chestnuts

For 4 people:

  • 600gm organic beef bourguignon
  • 12 pearl onions
  • 150g smoked bacon
  • 60 grams butter
  • 1 c. flour
  • 50 cl of red wine
  • 2/3 bay leaves
  • Few sprigs of thyme
  • 600 g of wild mushrooms (oyster mushrooms, boletus, porcini mushrooms, etc.)
  • 600g butternut squash
  • 100 gm cooked chestnuts
  • 30 grams butter
  • 1 c. 1 tablespoon toasted buckwheat seeds
  • salt pepper

We cut the meat into large cubes (about 5 cm). Peel the pearl onions and chop the smoked breast into pieces. In a cast iron casserole dish, melt the butter and sauté the pearl onions, smoked breast, and beef chops until well marinated. Sprinkle with flour and mix. Pour the red wine and add water or broth to cover the meat and mix. Add sprigs of thyme and bay leaves. pepper salt.

Bring the mixture to a boil and simmer for at least two hours. Clean the wild mushrooms, wash them in vinegar water and cut them into pieces if necessary. Thirty minutes before the end of cooking, add them to the pan.

Peel the walnut seeds and sow them. Cut the meat into cubes. Heat it for 20 minutes. Mix the cooked chestnuts. Mash the pumpkin meat with a fork. Salt and Pepper.

Add chestnut puree and butter and mix well. Adjust spices.

Serve the organic beef bourguignon with wild mushrooms, sprinkle with toasted buckwheat seeds and fresh thyme, and enjoy with squash mashed with chestnuts.

Pumpkins celebrate Halloween.
Pompadour stuffed with pumpkin and pistachio. (© Pompadour Label Rouge potato)

Baby recipe: Pompadour stuffed with pumpkin and pistachio

For four children:

  • 8 Red Label Pompadour
  • 250 gm pumpkin
  • 1 carrot
  • 2 tbsp. Cowardice
  • 2 tbsp. Gruyere cheese
  • 4 tablespoons. pistachio
  • unsalted butter
  • Salt and Pepper

Rinse the pompadour, place on a baking tray and bake at 180°C for 40 minutes. Cut the carrots into slices and cook for 7 minutes in a saucepan.

Cut the pumpkin into small pieces. Melt in a little butter. Once cooked, mash it up with the carrots. Add fromage blanc, then gruyere.

Cut off the top of the pompadour and scoop them out. Mix the meat with pumpkin and carrots. Mash all ingredients together well to make a puree. pepper salt.

Decorate the pompadour, cover with ground pistachios and roast in the oven for 15 minutes.

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