Squash, green, round and fully packed!
Welcome fall! The pumpkin season has finally arrived! Gem squashes filled with Eastern rice and served with traditional fall vegetables. What a great spectacle on the plates! The Eastern spices do complement the traditional western side dishes. The Chef’s Handyman team loves that culinary delight. What about you?
Filled gem squashes
For the squashes, cut away the first quarter of gem pumpkins. Hollow the core out. Apply olive oil. Season the pulp with salt and black pepper. Place them into an oven-save pan. Roast in oven at 200°C or 400°F about 45-50 minutes.
To make the rice, steam or cook 2 cups of white rice as written on the wrapping. Heat olive oil in a large frying pan. Add 1 chopped onion, 3 tbsp. of couscous spices, 1 tsp. of salt, black pepper and 1 tsp. of chili flakes. Add 3-4 tbsp. of cashews and 10-15 cherry tomatoes. Cut the tomatoes before using into half. Simmer on medium heat for 3 minutes. Add the rice and combine all ingredients. Season the rice to taste with salt and black pepper.
Chef’s Handyman, Stuffed Pumpkins
Fill the rice into the pumpkins. Close them with the first quarter like a lid. Roast them again for 15-30 minutes in oven.
Chef’s Handyman, Stuffed Pumpkins
To make red cabbage, cut 800-900 g or 24-26 oz. of red cabbage into wafer thin stripes. Place the cabbage into a large pan with a lid. Add 0.5-0.75 cups of vegetable stock, orange rind, 4 tbsp. of orange juice, 3 cloves, salt, black pepper, 2 tbsp. of black currant jam, 1 grated potato and 2-3 plums. Cut the plums into cubes. Cook the cabbage on medium heat with the lid on for 15-20 minutes or until cooked through. When finished, add 2 tbsp. of red balsamic vinegar.
For the Brussels sprouts, cut the sprouts into half. Steam or cook in salt water until soft. When finished, heat olive oil in a frying pan. Add thyme and the sprouts.
Place the squashes and the vegetables on preheated plates. Garnish with figs and caramelized chestnuts.
Shopping list for the fall dish for 4 serves: 4 gem squashes, 2 cups white rice, 1 onion, 2 tbsp. of couscous spices, 1 tsp. chili flakes, 3-4 tbsp. cashews. 10-15 cherry tomatoes, 800-900 g or 24-26 oz. red cabbage, 2-3 cups vegetable stock, 1 orange, 3 cloves, 2 tbsp. black currant jam, 1 potato, 2-3 plums., 2 tbsp. of red balsamic vinegar, 500 g or 16 oz. Brussels sprouts, 1 bunch thyme, 8 figs, 12 caramelized chestnuts, olive oil, salt, black pepper.
Have a great start into the new week, yours Chef’s Handyman team.
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