© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

An easy one-tray dish, perfect for any weekday meal. Crispy, succulent chicken legs and butternut squash are smothered together in one pan with a punchy, aromatic chermoula marinade, allowing the flavours to seep into each other. Chermoula is a North African marinade or a relish made using coriander or a mix of herbs, garlic, lemon, smoked paprika and cumin. Although each country has its version of chermoula, the taste is always very similar. It traditionally was used to flavour seafood, esp. fish, but it can be used to marinate vegetables and various meats.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A meatless and gluten-free take on Turkish koftas / meatballs with finely grated pumpkin and lots of warming spices. The creamy avocado sauce is the perfect balance to the aromatic, crunchy kofta. A great recipe that both vegetarians and carnivores would enjoy. I have shaped kofta into sausage form, but you can shape them into balls or patties.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Bring pumpkin to your dinner table with this moreish pumpkin and mince gratin that can easily be doubled to feed a crowd. There are plenty of herbs and coarsely chopped spinach in the mince mixture. The pumpkin in this dish keeps the meat really tender and juicy. Serve this as a standalone meal or with a side salad, pasta or bread.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Colourful, flavourful and easy to make, these bacon roasted pumpkin wedges with spinach salad are great as an appetizer, side dish or even a light lunch. Anything wrapped with bacon is superfood if you ask me, and the spinach salad with dried apricot and toasted pine nuts is a star on its own too. This is one ultimate cold weather comfort food you’ll treat yourself to again and again. Use other types of winter squashes (acorn, kent or butternut are all great) if you can't find hokkaido.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Tuck into this glorious cut of braised beef ribs, resting atop a mountain of creamy pumpkin pureé and pangrattato. It's truly the ultimate comfort food for winter.
Pangrattato is an Italian condiment used to take your dishes to the next level! They are breadcrumbs which have been seasoned and toasted to bring some crunch and texture to dishes such as pastas, vegetables and other dishes. Traditionally, it's made using stale bread, garlic, herbs, and olive oil. I have used ground pork rind instead to make the recipe lowcarb-friendly.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

When the weather turns and the thermometer dips, a hot bowl of soup is just delightful. Though so creamy and rich, this gluten free butternut squash soup contains no cream (except a few drops of coconut cream for the garnish). The secret lies in the add of tahini. Serve with a slice of homemade bread and top with a few crispy sage leaves, for a hearty bowl of creamy goodness. It’s one of the easiest meals to make with just a handful of ingredients, and it’s almost impossible to mess up.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

I will always find a way to bake with pumpkin. The autumnal star vegetable is just so versatile and delicious. This vegetable side with butter, pepitas, rosemary, garlic and nutmeg is as tasty as it is beautiful. You can substitute rosemary for the thyme, or use salbei, or any other fresh herb of you like.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Soft on the inside, with a beautifully golden crust on the outside and full of autumnal flavours. A delicious, earthy truffle balsamic glaze adds a quality touch to this humble pumpkin treat--a combination you won’t want to miss! Tear the fritters in half and give them a good soak and enjoy!

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

From a culinary point of view, pumpkin season is one of my favourite times of the year. The humble orange-coloured squash can be used in an incredibly varied way in the kitchen. And one of my favourite ways to prepare them is to pair them with different kinds of cheeses.
This cheesy creamy pumpkin gratin with Feta cream and Gruyère is a must for all pumpkin fans! It's incredibly easy to prepare, which is why this dish is ideal for the evening after a stressful day at work. If you can't find Gruyère, Comté, Emmentaler or Fontina is a good substitute. If you're looking for more ideas to enjoy the pumpkin, I've put together a collection for you here.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Elegant and incredibly tasty. The crispy cheesy filling made from aromatic hemp seeds, breadcrumbs and umami rich Parmigiano-Reggiano complements perfectly to the sweetness of the pumpkin. They make a great starter or even a main and takes very little time to prepare.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Ketchup is automatically understood to mean tomato ketchup. The word ‘ketchup’ simply describes a condiment consisting of tomatoes, sugar, vinegar, salt and spices. But if you cannot tolerate nightshade vegetables (tomato, potato, eggplant and bell pepper), you can also make the ketchup without tomatoes. Use more pumpkin instead and add a little more vinegar for acidity if necessary.
An autumnal ketchup with a strong pumpkin flavour. Like tomato ketchup, it can be used in a variety of ways and goes wonderfully with pumpkin chips/fries, burger, onion rings nachos or even grissini and many more.
Pumpkins are generally “wetter” than potatoes, so for the chips or fries, you might want to use starchy varieties like Hokkaido, sweet mama, kabocha or buttercup, to get the better result.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison, giving it a luxurious and rich flavour. The sauce is mainly made with shallots, Dijon mustard, beef stock, Worcestershire sauce, and cream. It was originally cooked tableside and sometimes flambéed. Though the sauce is a classic accompaniment to meat dishes, you can certainly use the sauce for vegetables too. This recipe, adapted from Taste, put a vegetarian spin on it with a carnival pumpkin (the skin of a carnival squash is entirely edible), lentils and oyster mushrooms. You can use other wild mushrooms like shiitake, chanterelles or just regular button mushrooms.