Pumpkin? With its beautiful orange color and sweet chestnut flavor, this is one of the staple vegetables for fall. It is traditionally used in soups and veloutés, but it can also work wonders in many recipes. And Cyril Lignac will not say otherwise. In his kitchen sticker, broadcast every day in Morning RTL, the chef introduced his amazing way of cooking pumpkin: papillotka. A healthy cooking technique that is widely used especially for fish. After cooking the vegetables for an hour in the oven, Cyril Lignac prepares it with an original drink full of flavor, based on fresh cheese and small herbs. And in order not to spoil anything, the chef processes the pumpkin seeds in another recipe: he first roasts them, and then mixes them with salt and curry. A quick and perfect creation for an aperitif.
Tempted by this original pumpkin recipe?
Here’s a recipe for butternut squash en papillote with cream cheese and herb sauce from Cyril Linjac:
- 1 pumpkin squash
- 35 g of butter
- 15 g of white almonds
- 15 g of pistachios
- 15 g of blanched hazelnuts
- A few sprigs of coriander
- A few sprigs of flat parsley
- Olive oil
- Sugar sand
- Fine salt and ground pepper
- flower of salt
For the cream cheese:
- 250 g of fresh cheese
- 1 shallot, peeled
- A few sprigs of chopped dill
- 1 lemon juice
- Fleur de sel and ground pepper
- Espelette pepper
- Preheat the oven to 190°C.
Cut the pumpkin in half.
Additionally: Collect the seeds. Fry them on a baking sheet. Then sprinkle them with the salt and curry mixture.
Cut the vegetables into large slices.
Place the slices on aluminum foil or parchment paper with butter, a little sugar and a pinch of salt. Form the foil and close with a stapler.
Bake for 1 hour at 190°C.
Make the cheese sauce: Mix the cream cheese with the lemon juice, salt, pepper and Espelette pepper. Add the peeled shallots, chopped dill and lemon juice.
Arrange the pumpkin pieces on a plate. Top with chopped and toasted hazelnuts, almonds and pistachios, chopped coriander and parsley. Serve cream cheese on the side.
Foil is often used for cooking meat or fish.
Traditionally, pumpkin is cooked in the form of soup.