Roasted pumpkin

Adapted from steamy kitchen

1/2 pumpkin, cut in slices
olive oil
salt
cinnamon, nutmeg, cloves

Drizzle with oil then sprinkle on salt and spices. Roast at 400 deg F (225 deg C) for 25 minutes.

~Jessica

Pumpkin pie

img_0342Adapted from Simply Recipes

1/2 cup packed dark brown sugar
pinch of salt
pinch of cinnamon
pinch of ginger
pinch of nutmeg
pinch of ground cloves (we ground with mortar & pestle)
pinch of ground cardamon (we didn’t have)
lemon zest from 1/2 a lemon
2 eggs plus the yolk of a third egg
2 cups of canned pumpkin purée
1 can of evaporated milk
1 good pie crust

Preheat your oven to 425°F. Mix dry ingredients (sugar & spice) and zest. Beat eggs. Mix wet ingredients (pumpkin and dairy). Pour filling into pie shell. Bake at 425°F for 15 minutes. After 15 minutes, lower the temperature to 350°F. Bake for 45-55 minutes more, or until a knife inserted in the center comes out clean. Cool for two hours. Serve.

~Jessica

Roasted pumpkin seeds

Adapted from Simply Recipes and Food Network

olive oil
1 pumpkin’s worth of seeds
a bit of coconut oil, melted
maple syrup/molasses
a pinch of ground cinnamon
a pinch of fine sea salt

Photo will go here!

Scrape seeds out and rinse in cold water. Simmer in salted water for 10 minutes. Dry. Coat in olive oil. Bake at 180°C for ten minutes, or until lightly browned. We tried to a savory spice mix of paprika, cumin, truffle salt, pepper, and cayenne for kick.

~Jessica

Butternut squash and caramelized onion galette

Adapted from smitten kitchen

1 pastry dough (I prefer quiche)
1 small squash / Hokkaido pumpkin
2 glugs of olive oil
75 g of butter
1 large onion, halved and thinly sliced in half-moons
a pinch of salt
a pinch of sugar
a dash of cayenne, or to taste
fontina cheese (about 70 g), cut into small bits
some sage

I used a Flammkuchen crust, which is not as nice as the quiche crust. Quite flavorful! I also threw a couple slices of scamorza on top, just to melt them, but 30 min. in the oven was too long for them at 200 deg C. ^_^

~Jessica