This ist the fourth and last post in my series about winter vegetables, in cooperation with BILLA. In the past four weeks I have introduced an handful of recipes with different winter vegetables. The first post was about root vegetables with homemade pierogi and a carrot granola, you can find it here. The second post included recipes on the topic of preserving, with pickled beets and a red cabbage kimchi, you can find it here. Last week I introduced my favorite winter vegetables. A massaged savoy cabbage salad and a kohlrabi apple salad with a curry yoghurt dressing. You can find it here.
Today is about what is probably my favorite vegetable, the pumpkin. Since it’s Halloween today, I am sure you will find a few occasions to remake one of them.
There are countless types of pumpkins out there, one of the most popular is the Hokkaido. It is pretty rich in taste and therefore perfect for the first of my two pumpkin recipes, a Braided Pumpkin Strudel. The second pumpkin I used is the Spaghetti Squash, which is more subtle in taste and therefor can be used for countless recipes. I decided to go for a pumpkin hummus, which is not only super easy to make but also a great side for many dishes.
Braided Pumpkin Strudel
- 2 packages of Strudel dough ( 120g each), you can also use filo
- 1 medium sized Hokkaido
- 5 tbsp olive oil
- 2 garlic cloves
- 2 stalks of thyme
- 2 tbsp almond butter
- a pinch of nutmeg
- 1 brown onion
- 2 handful of babyspinach
- salt & pepper to taste
- Preheat the oven to 180. Wash the pumpkin, cut it in half and scoop out the seeds with a spoon. Now cut the pumpkin into little cubes
- Place the cubes on a baking tray lined with parchment paper and drizzle them with 2 tbsp of olive oil. Bake for 20 mins.
- Let the pumpkin cubes cool down a little and then place in a food processor together with the garlic, thyme, almond butter and nutmeg and blend until smooth. Add salt & pepper to taste.
- In a medium sized pan heat 1 tbsp of olive oil. Dice the onion and cook until translucent. Now add the spinach and cook until wilted.
- Add the spinach and the onion to the pumpkin puree and mix with a spoon.
- On a baking tray lined with parchment paper place one sheet of strudel dough and brush with olive oil, place the second sheet on top and then spread out half of the pumpkin puree. Roll it up and repeat the process with the second half of dough and pumpkin puree.
- Now twist the two rolls into a simple braid and brush with olive oil. Place in the oven and bake for 25-30 min.
- 1 small spaghetti squash
- 1 can chickpeas
- 2 tbsp tahini
- 3 tbsp olive oil
- juice of 1 lemon
- 2 small garlic cloves
- 1/2 tbsp cumin
- 1 stalk of rosemary
- 2-3 stalks of cilantro (optional)
- Preheat the oven to 180°C.
- Cut the pumpkin in half and remove the seeds and skin and then cut it into slices. Place the slices on a baking tray lined with parchment paper and drizzle 1 tbsp of olive oil and the rosemary on top. Now bake for 20 mins.
- Let the pumpkin cool down a little and then place in the food processor with the remaining ingredients and mix for about 10 mins. until it forms a creamy hummus.
- Garnish with some cilantro and serve on bread or with raw vegetables.