Three pumpkin recipes perfect for fall

Moreover, it is quite flexible. Thanks to its sweetness, it can be part of a perfect dessert, but can also be enjoyed as part of any meal and even in many first courses. Here we present three examples of autumn gastronomy with pumpkin to include in your recipe book.

Gnocchi (or gnocchi) is a type of pasta that uses bases other than wheat flour in its preparation. Traditionally, potatoes are used, but this time we will give it an autumnal touch by making it from zucchini. This meal is consistent and delicious, filling us up and keeping us warm when the thermometers start dropping.

Contents

• Zucchini: 300 grams

• Egg: 2 egg whites

• Sausage: 2

• Carrot: 2

• Mushrooms: 100 grams

• Broth: 1 cup

• Flour: 350 grams

• Beef: 200 grams

• chives: 2

• Celery: 3 branches

• Tomato sauce: 2 cups

• This

• olive oil

• Parsley

• Salt

• Oregano

Preparation

• We will start by preparing the ragu sauce. To do this, we will chop the chives, carrots and celery and put them in a frying pan with some oil. While they are boiling, we clean and slice the mushrooms and add them when the ingredients in the pan become soft. We season everything and mix.

• We remove the skin from the sausages and add the meat to the pan. We also add chopped beef. We mix everything well and sauté. We also add some thyme, tomato sauce and broth. We mix it and let it cook for about 20 minutes. We save the resulting sauce for later.

• We peel and chop the pumpkin. We cook it in a pot with water and salt, drain it and put it in a bowl. Beat with a mixer, add two egg whites and add the flour little by little, mixing. We knead it with our hands until we obtain a dough that does not stick to the rough dough. We cover it with a cloth and leave it to rest for about 10 minutes.

• To prepare the gnocchi, sprinkle flour on a clean surface and make a cylinder from the dough. We divide the cylinder into five or six pieces and create smaller cylinders with each piece. Then we cut all the cylinders into small pieces that can be eaten in one bite.

• We cook gnocchi in a pot or casserole with plenty of boiling water and salt. We will cook them until all the gnocchi float. When this happens, we strain it well and add it to the pan with the stews. Sprinkle with some freshly chopped parsley and place the pan over low heat for a few minutes, no more than three or four.

• To top it off, we serve it on plates (you should get about four servings) and garnish with a sprig of parsley.

Spoon dishes are the kings of autumn. This casserole combines the sweetness of the pumpkin and corn, contrasting with the acidity of the tomatoes and allowing the grit of the bread to balance the dish.

Contents

• Zucchini: 600 grams

• Cooked corn: 1 ear

• Tomato: 1

• Onion: 1

• Leek: 1

• Chicken carcasses: 1

• Garlic: 3 cloves

• Thick noodles: 150 grams

• Sliced ​​bread: 2 slices

• This

• olive oil

• Salt

• coriander leaves

• mint leaves

• parsley on branch

Preparation

• To make broth, we boil the chicken carcass, leek and parsley for 20 minutes. We season to taste and strain; Then we reserve.

• Peel and chop two cloves of garlic and onion and sauté them in a pot with a little oil. Peel and chop the tomatoes (preferably into cubes), add and season.

• Before adding the cob to the pot, we cut it into 2 centimeter cylinders. We peel the pumpkin and cut it into large cubes. We add it along with the noodles. Sauté well and pour off all the water. Cook everything for about 10 minutes.

• Prepare a puree in a mortar with coriander and mint leaves and peeled missing cloves of garlic. We add it to the soup at the last minute.

• Chop the bread into cubes and fry it in a hot pan with a little oil. Garnish the soup with a sprig of parsley and serve with toasts.

It is a typical American dessert that is often prepared during fall holidays such as Halloween and Thanksgiving, and even at Christmas. Popular, sweet and delicious, it’s a must-have this season.

Contents

• Shortcrust pastry: 1 sheet (puff pastry can be substituted for the base)

• Eggs: 3

• Yolk: 1

• Sugar: 300 grams

• Sunflower oil: 120 milliliters

• Orange flower water: 1 tablespoon

• Flour: 300 grams

• Yeast: 16 grams

• Cinnamon powder: Half a teaspoon

• Powdered ginger: Half a teaspoon

• Salt: A pinch

• Zucchini: 300 grams

• Shortcrust pastry: 70 grams (to decorate)

• grated coconut

• Apricot jam

• mint leaves

Preparation

• We put the eggs and yolks in a large bowl. We add sugar and beat with a whisk. We slowly add the oil and continue whisking. We also add orange flower water, sifted flour, yeast, cinnamon, ginger and salt. We use a tongue to gently mix until everything is well integrated.

• Add grated pumpkin and mix well.

• We roll out the shortcrust pastry sheet and use it to line a round mold (can be with removable sides or silicone). We pour the pumpkin filling we prepared into it, preheat the oven to 210°C and bake it for about 20 minutes.

• Prepare the shortcrust pastry that we will use to decorate. We cut it with different motifs according to each person’s taste. We spread the cut shapes into the baking mold, place another mold on top (this will press the decor and prevent it from deforming) and make balls from the remaining dough and place them in the upper mold.

• We put the double mold in the oven and reduce the temperature to 160°C. We bake both the cake and the decoration for about 15-20 minutes. When they are ready, remove them from the oven and let them cool.

• We take the cake out of the mold and paint it with apricot jam before sprinkling it with grated coconut. We decorate with balls, rhinestones and mint leaves.