SANDWICH, STARTER, TO COOK, VEGETARIAN, BREAKFAST AND BRUNCH SANDWICH, STARTER, TO COOK, VEGETARIAN, BREAKFAST AND BRUNCH

Maple Syrup and Orange Pumpkin Tartine with crisp Sage and Walnuts

This sandwich started with a dark loaf of rye bread full of crunchy walnuts. When I held it in my hands I knew this would be the right basis for a sweet pumpkin tartine! This has been on my mind since the season began and I started piling different kinds of squash on my kitchen window sill every week. Hokkaido, butternut or Musquée de Provence (fairytale pumpkin), they are all great for a fruity sandwich!

I aimed for some contrast to the heavy bread, a light and fruity topping complemented with fried crisp sage leaves and some walnuts. I sautéed the orange meat of a Musquée de Provence for a few minutes in olive oil before I mixed it with freshly squeezed orange juice and maple syrup. The pumpkin soaked up the sweet juices within seconds and turned into soft and sticky bites. It tasted so good in combination with the strong herb I used for the topping that I decided to brush the dark slices of bread with the sage infused olive oil. The walnuts on top brought in the right crunch, hearty and nutty!

Tomorrow, I'll write about the exciting adventure in my mother's kitchen that I mentioned yesterday - it's about deer!

Maple Syrup and Orange Pumpkin Tartine with crisp Sage and Walnuts

For 4-6 tartines you need

  • dark rye bread (with or without walnuts) 4-6 slices

  • pumpkin (squash), peeled, without seeds and cut into small cubes, 350g / 12.5 ounces

  • freshly squeezed orange juice 50ml / 2 ounces

  • maple syrup 2 tablespoons plus more to taste

  • a pinch of salt

  • fresh sage leaves 12-18

  • olive oil 4 tablespoons plus more for the pumpkin

  • walnuts, broken into pieces, 4

Heat 4 tablespoons of olive oil in a sauce pan and fry the sage leaves until golden (1-2 minutes) but not dark!

In a large pan, heat a splash of olive oil and sauté the pumpkin on medium heat for 5 minutes or until al dente. Deglaze with the orange juice, add the maple syrup and season with a little salt. Take the pan off the heat when the juices are almost soaked.

Brush the slices of bread with the sage oil and put the pumpkin on top. Garnish with the crisp sage leaves and some walnuts. Enjoy!

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