We’re happy to welcome autumn with a recipe using the season’s produce which is now starting to appear at the market. If you’re like us, and want to experience the vibe of a city by visiting its markets first, and then the monuments, email us!
Today we’re making a fun play on the super-summery panzanella, by employing only autumn ingredients.
Beets, pumpkin, pomegranate kernels and toasted croutons tumbled in a arugula pesto dressing in place of basil, make for a scrumptious veggie bowl or colorful side dish.
Autumn panzanella recipe
2 large red beets, steamed and roughly chopped
1 Mantovana pumpkin, or butternut squash
A few sprigs of fresh thyme
1 fresh pomegranate
2 slices of homestyle sourdough bread, cubed
2 tbsp. pumpkin seeds
1 large bunch of fresh arugula (about 2 cups)
1 cup of parmigiano
1 handful of cashew nuts
Extra virgin olive oil
1 tbsp. tahini
Salt and freshly ground black pepper
Slice the pumkin and arrange in an oven dish, drizzle with olive oil and season with salt and pepper. Add the fresh thyme and bake in the hot oven (180°C – 350°F) oven until tender and caramelized. The pulp of the pumpkin will fall off the skin very easily. Coarsely chop and allow to cool.
In the same oven dish, add the cubed bread, pumpkin seeds and more olive oil if necessary. Toast in the hot oven for 5-7 minutes.
Cut the pomegranate in half ar extract the ruby kernels. This video shows how to do this very easily.
Blend the arugula with 1/2 cup extra virgin olive oil, parmigiano, cashews and tahini to obtain a satiny pesto sauce. Adjust seasoning.
In a large salad bowl, assemble the chopped red beets, chopped roast pumkin, toasted croutons and pumkin seeds, and garnish with the pomegranate kernels.
Pour 3-4 tablespoons of arugula pesto vinaigrette and toss. If I have a little gorgonzola left over I add some to the salad too. For protein…
What are your favorite fall recipes?