How to cook pumpkins and squash to perfection?

What are your secrets to making zucchini taste better?

Xavier Mathieu: My first tip is to prepare roasted pumpkin as if it were a piece of meat: with some aromatic herbs, rosemary, garlic, coarse salt. We start by coloring in a pan with olive oil. Then it is baked in the oven covered in pieces at 180°C.

The secret is to glaze it with pumpkin juice. The sweetness of its reduced juice brings sweetness. To obtain juice, there are two solutions: Either we pass it through the centrifuge to extract juice. Or we mix the raw pieces with a little water. Then filter through a coffee filter. You use the juice to feed the squash as it cooks, just like you feed a roast. You can also take advantage of the opportunity to prepare pumpkin, ginger, verbena juice.

Are there amazing recipe options?

XM: Yes, they can all be prepared as desserts of any kind. It can be made into a sorbet: the pumpkin is boiled with syrup, then stirred and glazed. Cake, according to exactly the same recipe as carrot cake.

Alternatively, you can also place chunks of cooked candied pumpkins into the device to make a cake, adding citrus zest, a ‘drop’ of rum or Grand Marnier. Or a pie with candied chestnuts included or spread on top as a crumble.

How to make a delicious gratin?

XM: You have to cook them a little before then cook them au gratin with bacon, herbs or cheese. For example, a mixture of Gruyère, Reblochon, Beaufort. The squash will be tender as the cheese browns. This is delicious. You can add a spoonful of cream on top.

At the bottom of the dish, you can put a base of leek fondue with a little cream.

What are your soup and puree tips?

XM: The soup, I would make it natural, maybe with the addition of a soft-boiled egg or a piece of foie gras at Christmas. I wouldn’t add curry because it’s not the tuna, nor is it cumin. But why not a pinch of cumin on it. Otherwise, some garlic during cooking.

And the puree, very simple, broken up with a knife, with a pat of butter, a touch of cardamom powder, to accompany roast chicken, ribs, beef chops, all kinds of fish.

Horseradish Squash, recipe by Xavier Mathieu

Horseradish Squash, recipe by Xavier Mathieu

Recipe: Horseradish Squash, by Xavier Mathieu

1) Roasted Pumpkin:

Ingredients: pumpkin cut into quarters about 100 g, rosemary and garlic

achievement : Pumpkin quarters are fried in olive oil. After they are nicely browned on both sides, add a few cloves of garlic and a few sprigs of rosemary; drizzle with oil for a few minutes. Season with salt and pepper. Finish cooking in the oven.

2) Horseradish oil:

Ingredients: butter, horseradish, lemon juice, salt

achievement: Melt the butter, add the horseradish to the frothy butter. Cook for a few minutes and add lemon juice. Blend using an immersion blender.

3) Pumpkin Frosting:

Ingredients: centrifugal pumpkin juice, butter

achievement: Reduce the pumpkin juice until you have a glaze. Tie with oil.

4) Elements for finishing works:

Ingredients: puffed black rice, fleur de sel, Espelette pepper

achievement: Reheat the squash in the glaze until hot and well coated, place a veil of puffed rice on top and finish on the plate with the fleur de sel and Espelette pepper. Serve with a sauce boat filled with horseradish oil.

Leave a Comment

Your email address will not be published. Required fields are marked *