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

Roasted Pumpkin, Stilton and Rosemary Bun

Sweet butternut squash steaks grilled in the oven to caramelized perfection, sharp Stilton and woody rosemary, these are the simple but convincing components of this impressive sandwich. What can I say, we loved it! After the obligatory initial doubts from my boyfriend, who, sometimes, prefers to see some slices of crisp bacon and melted cheese on his sandwich rather than my extravagant kitchen experiments, we finally met at the kitchen table for our little snack date and savoured with great satisfaction.

The task was easy, the nearly overpowering sweetness from the squash had to be controlled somehow and the steady British blue cheese did a great job. This cheese works so well with the ripest fruits, with figs and peaches melting in your mouth, or pears dripping with juices, so why shouldn't it cooperate with a robust butternut squash that's been forced (by me, the oven and a little sugar) to resemble honey?

Butternut Squash, Stilton and Rosemary Bun

For 3 sandwiches you need

  • rustic white buns, cut in half, 3

  • small butternut squash, peeled, the seeds scraped out, cut into long 1cm / 1/2" thick strips, 1 half

  • Stilton (or any other strong blue cheese), crumbled, 100g / 3.5 ounces

  • rosemary, finely chopped, 1 teaspoon plus a few sprigs

  • granulated sugar 1 1/2 teaspoons

  • Fleur de Sel

  • pepper

  • olive oil

  • butter 1 teaspoon

Set the oven to 200°C / 390°F.

In a pan, heat a splash of olive oil and the butter. Add the pumpkin steaks to the pan, fry for 1 minute and sprinkle them with half the sugar before you turn them around. Sprinkle with the remaining sugar and turn them after 1 minute. Take the pan off the heat after 30 seconds and spread the butternut squash steaks in a baking dish, sprinkle with the rosemary (chopped and sprigs) and roast in the oven for 4 minutes or until the pumpkin is soft.

Brush the inside of the buns with olive oil, lay 2-3 warm slices of pumpkin on each of their bottom halves and sprinkle immediately with Stilton, rosemary sprigs, pepper and Fleur de Sel. Enjoy!

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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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