Burrata with Balsamic & Honey Glazed Butternut Squash and Pomegranate Seeds

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When it comes to entertaining friends or family, my preference goes into making simple dishes so that I can also enjoy their company, instead of being fully occupied in the kitchen. This is a super easy appetizer that you can make in advance and just garnish before serving. I sliced the butternut into very small cubes and then glazed it in a pan with balsamic vinegar and honey. It goes so well with the creamy burrata and the slight tartness of the pomegranate seeds. This is a perfect use for burrata this fall/winter.

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This recipe is for one burrata, but you can always double or triple it if you are feeding a large crowd.

Ingredients:

For the glazed butternut squash:

2 cups of finely cubed butternut squash

1 ½ tablespoons of olive oil

Pinch of salt

Pinch of cayenne

2 tablespoons of balsamic vinegar

1 ½ teaspoons of honey

Extras:

1/4 cup of pomegranate seeds

1 baguette, sliced and toasted with olive oil

Chili flakes

Garden cress

A drizzle of olive oil

 

To make the glazed butternut squash, place the olive oil in a large pan over medium heat. Once the oil is hot, add the diced butternut squash, salt and cayenne. Cook for about 4 minutes, stirring from time to time. Then add the balsamic vinegar and cook for an extra 3 minutes until it has reduced, don’t forget to stir. Finally add the honey and cook for an extra 2 minutes. Taste it and adjust the salt and cayenne to your liking. Transfer it to a bowl and allow it to cool down a bit.

In the meanwhile, toast the bread with some olive oil.

To serve, place about ¾ of the butternut squash on a plate. Place the burrata on top. Add the remaining butternut squash on top of the burrata. Finish with a sprinkle of chili flakes, garden cress and a drizzle of olive oil. Serve with the toasted bread. Enjoy!

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Maple & Pumpkin Soft Pretzel Wreath

Soft pretzels, fall edition. These bread wreaths are flavored with pumpkin puree, maple syrup and spices. All with the soft pretzel crust. They are best when they are hot, right out of the oven. You can make them any shape you wish, I just went with wreaths this time. It’s easier if you make them small, since the dough is quite soft. If you make them too big, you risk the dough falling apart while transferring it to and from the water bath. So keep that in mind. This is not a very sweet pretzel, but you can always brush it with a bit of melted butter after it is baked and sprinkle a bit of cinnamon sugar on top.

This recipe makes 3 medium wreaths.

Ingredients:

For the dough:

1 cup of warm water

1 package of dry yeast (7gr)

2 tablespoons of butter, melted and cooled

3 1/2 cups of all-purpose flour

¾ cup of pumpkin puree

1 ½ tablespoons of maple syrup

Pinch of salt

1 teaspoon of cinnamon powder

½ teaspoon of ginger powder

½ teaspoon of nutmeg

For the water bath:

10 cups of boiling water

2/3 cup of baking soda

For the maple egg wash:

1 egg

2 tablespoons of maple syrup

Extras:

Vegetable oil

 

 

To make the pumpkin puree, just chop a small pumpkin into chunks (skin and all). Place it in a microwave-safe plate. Cover it with plastic film and microwave it for 10 minutes until the pumpkin is soft. Then remove the seeds and scoop out the pumpkin flesh. Place the pumpkin flesh in a bowl and mash it. Allow it to cool down.

Place the warm water and the yeast in the bowl of the stand mixer. Let it stand for 5 minutes. Then add the remaining ingredients for the dough. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes, until it stops sticking to the edges and it forms a ball. You can also knead it by hand.

Remove the dough from the bowl. Clean the bowl and then grease it with some vegetable oil. Place the dough back in the greased bowl and cover with plastic film. Let it rise in a warm place for 1 hour, until it has doubled in size.

Preheat the oven to 230C/450F. Line a baking tray with parchment paper. Lightly grease the parchment with vegetable oil.

Start making the water bath. Mix the boiling water with the baking soda in a large pot.  Make sure it is not completely filled to the top because the baking soda bubbles a bit. Leave the heat on medium, while you work on the dough.

Place the dough in your working area sprinkled with a bit of flour. Divide the dough into 3 pieces.

Grab one piece and roll it into a rope of about 40 cm, then slice it into 2 lengthwise. Twist together the 2 halves and then pinch the ends together to seal them. Finally form a circle with it, tuck the ends underneath and give it a pinch to seal them. Repeat for the other 2 pieces of dough. It’s better not to make them too big. The circumference of each wreath shouldn’t be that much bigger than the circumference of your slotted spoon, otherwise it’s going to be hard to place it and remove it from the water bath. The dough is quite soft and you don’t want it to fall apart.

Place one wreath in the water bath for 30 seconds. Then carefully remove it from the water using a large slotted spoon an place it on the prepared baking tray (once you place it in the parchment paper, you can’t move the wreath anymore until it is baked, so keep that in mind). Repeat for the other wreaths.

Once they are all done, brush them with the maple egg wash.

Bake them for about 10 minutes until golden. Serve warm.

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Butternut Squash Tacos with Apple Chutney, Kale and Tzatziki

Another veggie taco but will fall flavors. For the apple chutney, I added a bit less sugar than you would normally do because I wanted it to still have some tang. I also added chili flakes for some heat and kept the cooking time short because I wanted the apples to still hold their shape. I massaged the kale in a simple dressing of olive oil, vinegar and salt. The fritters are super simple but crunchy on the outside because of the corn meal. And the tzatziki sauce just makes it all come together and adds some freshness to the dish. Make sure to get all the toppings in one bite.

This recipe makes 12 small tacos.

Ingredients:

For the tzatziki sauce:

1 cucumber, shredded (except for the core and seeds) and squeezed

1 ½ cups of Greek yogurt

2 tablespoons of chopped fresh mint

2 tablespoons of chopped fresh dill

Zest of 1 lemon

Juice of ½ a lemon

1 clove of garlic, minced

1 tablespoon of olive oil

Salt

Pepper

For the butternut squash fritters:

2 cups of shredded butternut squash, squeezed

½ cup of yellow cornmeal

½ cup of all-purpose flour

1 egg

1 egg yolk

A good pinch of salt

A good pinch of onion powder

Cayenne to taste

For the apple chutney:

4 small apples, peeled, cored and chopped into small cubes

Juice of 3 oranges

Zest of 1 orange

1/3 cup of apple cider vinegar

1 white onion, finely chopped into cubes

1/3 cup of brown sugar

1/2 a tablespoon of chili flakes (or to taste)

Pinch of salt

2 tablespoons of honey

For the Kale salad:

6 cups of shredded kale

2 tablespoons of olive oil

2 tablespoons of white vinegar

Salt

Extras:

12 small tortillas

1 cup of pomegranate seeds

Vegetable oil for frying the fritters

 

Start by making the apple chutney, you can also do it a few days in advance and keep it in the fridge covered. Just place all of the ingredients in a medium saucepan over medium heat. Cook it for about 17 minutes until most of the liquid has evaporated but the apples still hold their shape. Stir from time to time so the bottom doesn’t burn. Transfer it to a bowl to cool down.

To make the tzatziki sauce, make sure to squeeze the cucumber as much as you can, otherwise the sauce will become too watery. Mix the squeezed shredded cucumber with the Greek yogurt, mint, dill, garlic, lemon zest, lemon juice and olive oil. Mix well and add salt and pepper to taste. Keep it in the fridge covered until ready to serve.

To make the butternut squash fritters, mix the shredded squash with the rest of the ingredients.

Pour about 1/4 of a cup of vegetable oil in a large pan over medium heat. To make the fritters, pour about 1 tablespoon of the batter into the hot pan. Do it in batches. Cook until golden on both sides. This will only take a few minutes. Place the fritters on the plate lined with parchment paper.

To make the kale salad, place the shredded kale in a large bowl. Add the olive oil, vinegar and salt. Massage it with your hands so that it gets evenly coated in the dressing.

Warm up the tortillas in a pan. Serve each taco with some kale salad, apple chutney, a couple of fritters, tzatziki sauce and some pomegranate seeds. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Brie & Butternut Squash Chocolate Cake

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I’ve been teasing you guys with this cake on Instagram for over a week now. I made it for the watch giveaway and for a small tea party that I hosted for some blogger friends. I know that the initial thought of brie, squash and chocolate might sound a bit weird, but it works. Think of it as a kind of cheesecake. I keep it in the fridge because of the cheese, but I prefer to eat it at room temperature. So you can just take it out 20-30 minutes before serving if you have time. I prefer it this way because you can taste the spices a bit better. It’s a very simple but rich fall cake.

This recipe is for a 19cm cake mold.

Ingredients:

For the chocolate part:

120grs of dark chocolate, chopped

57grs of butter

½ cup of sugar

2 eggs

2 egg yolks

1 teaspoon of vanilla essence

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cacao powder

Pinch of salt

1 ½ teaspoons of ginger powder

1 teaspoon of cinnamon powder

½ teaspoon of cardamom powder

For the brie & butternut squash part:

100grs of brie, weighted without the rind

1/3 cup of butternut squash puree

1 tablespoon of ginger syrup (if you can’t find it, use honey instead)

1 egg yolk

2 tablespoons of all-purpose flour

1 tablespoon of powdered sugar

½ teaspoon of ginger powder

½ teaspoon of cinnamon powder

 

For the butternut squash puree, just chop 1 small butternut squash and place it on a microwave safe bowl. Cover it tight with plastic film and microwave it for about 7-10 minutes, till it becomes soft.  Let it cool down. You can do this the day before and just keep it in the fridge.

Line the bottom of your cake mold with parchment paper. Grease and flour the edges of the mold.

Melt the butter with the chocolate in the microwave for 30 second intervals, stirring in between until it has completely melted. Then allow it to cool down for a few minutes.

Preheat your oven to 180C/350F.

While the chocolate-butter mixture is cooling down, start making the brie-butternut squash part. Place the brie in a bowl and microwave it for about 1 minute until it becomes very soft and melts a bit. Then add the butternut squash puree and blend it until smooth. Then add the ginger syrup, flour, powdered sugar, ginger and cinnamon powder. Blend it again. Finally add the egg yolk and blend until everything is well combined. Set it aside.

Then continue making the chocolate part. Place eggs and egg yolk in a large bowl, add the sugar and whisk until well combined. Then slowly whisk in the cooled down chocolate-butter mixture. Then add the vanilla, flour, cocoa powder, salt, ginger powder, cinnamon powder and cardamom powder. Whisk until everything is well combined.

Reserve about 1/3 of a cup of the butternut and chocolate mixture, to make the top swirl.

Pour the butternut mixture into the bowl of the chocolate mixture. With a spatula fold the mixture in. Then carefully pour it into the prepared cake mold.

Use a spoon to drizzle the reserved chocolate mixture over the top. Then drizzle the remaining butternut squash part. Using the back of a spoon of knife, swirl it around a bit.

Bake it for 25 minutes. Then set it aside to cool down in the mold.

Once the cake has cooled down, carefully remove it from the mold. Because of the cheese, store it in the fridge. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Butternut Squash & Spelt Yeasted Waffles

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Fall has arrived and as much as I prefer summer, I got to embrace all the good things it brings. And of course butternut squash is one of those things. These waffles are crispy and have a tangy taste because of the yeast. They freeze well, so you can make them in advance and reheat them in an oven at 180C/350F for about 8-10 minutes. They will become super crispy afterwards. So they are perfect if you are hosting a brunch.

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This recipe makes about 10 small waffles. You can always double the batch.

Ingredients:

1 ¼ cup of spelt flour

1 cup of lukewarm milk

3.5grs of dried yeast

1 egg

2 tablespoons of melted butter

1/3 of a cup of butternut squash puree (you can also use pumpkin)

Pinch of salt

1 tablespoon of sugar beet syrup (you can also use maple syrup or honey)

1 teaspoon of vanilla extract

¾ teaspoon of cinnamon powder

¼ teaspoon of cardamom powder

1 tablespoon of sugar

 

Place the lukewarm milk, yeast, sugar beet syrup and sugar in a large bowl. Let it stand for 5 minutes to activate the yeast.

Add the remaining ingredients and whisk until everything is well combined. Cover it with plastic wrap and let it stand at room temperature for 1 hour.

Preheat your waffle iron. Brush it with a bit of vegetable oil or spray it with non-sticking cooking spray.

Pour some of the waffle batter into the preheated waffle iron and cook till golden-brown.

You can serve them with honey, maple syrup or jam. I also topped them with fresh figs and edible flowers.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Beet & Barley Salad with Black Radish, Brussels Sprouts, Arugula, Kumquat & Grana Padano

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This past Saturday at the Farmer’s market, I got some beautiful black radishes. I had never seen them before so I was very excited to give them a try. They are stronger in flavor than the average radish. They are a bit spicy. I wanted to keep things simple so I just thinly sliced one radish (they are quite big) and added it to a simple beet & barley salad. This one is a bit different since I cooked the barley in a mixture of vegetable stock and beet juice. A delicious and filling salad for these colder months.

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This recipe serves 3.

Ingredients:

For the barley:

2 cups of barley

1 ½ cups of beet juice

4 ½ cups of vegetable stock

For the salad:

75 grs of arugula

1 black radish, thinly sliced

9 kumquats, thinly sliced

30 grs of thinly sliced Grana Padano cheese

12 Brussels sprouts, stems trimmed, halved and leaves separated

1 tablespoon of olive oil

Salt

Pepper

For the balsamic dressing:

1/3 cup of olive oil

1/3 cup of balsamic vinegar

1 teaspoon of mustard

2 tablespoons of honey

Salt

Pepper

 

Cook the barley with the stock and beet juice over medium heat for about 40 minutes, until all of the liquid has been absorbed and the barley is tender. Once it is cooked, let it stand for 5 minutes with the heat off. Then transfer it to a bowl and allow it to cool down for a bit.

To make the dressing, just place all of the ingredients in a jar and close it with a lid. Shake it until it emulsifies. Set it aside.

To cook the Brussels sprouts, place the olive oil in a large pan over medium heat. Add the Brussels sprouts leaves, salt and pepper. Cook them for about 20 seconds. Set them aside.

To plate the salad, mix the arugula with the barley. Divide it over 3 plates. Top with the radish, kumquats, Grana Padano and Brussels sprouts. Serve he salad with the dressing on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

Butternut Squash & Charred Brussels Sprouts Tacos with Feta, Coriander and Sumac Roasted Pumpkin Seeds

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Fall vegetarian tacos. I made these this past Tuesday and we devoured them. I love the combination of the creamy butternut squash with the crunchy Brussels sprouts and pumpkin seeds, and the saltiness of the feta. 

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This recipe is for 12 small tacos.

Ingredients:

For the butternut squash puree:

1 small butternut squash

¼ cup of cream

Pinch of salt

Pinch of garlic powder

Pinch of onion powder

Pinch of cayenne pepper

For the sumac roasted pumpkin seeds:

1/3 cup of pumpkin seeds

Drizzle of olive oil

1 ½ tablespoon of sumac

Pinch of salt

For the Brussels sprouts:

350gr of Brussels sprouts, cleaned & halved

2 tablespoons of olive oil

Pinch of lemon pepper

Pinch of cayenne

Pinch of Salt

Toppings:

1 pomegranate

200gr of feta, crumbled

A handful of chopped coriander

Extras:

12 small tortillas

 

To make the sumac roasted pumpkin seeds, mix all of the ingredients in a bowl.  Spread the seeds over an oven tray lined with parchment paper. Roast for 15 minutes at 180C/350F. Set aside.

To make the pure, slice the butternut squash into chunks. Take the seeds out and place the chunks on a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash and place it on a medium bowl. Add the cream, salt, garlic powder, onion powder and cayenne. Blend it until smooth using an immersion blender. Transfer the puree into a small saucepan. Over medium heat, let it thicken for 5 minutes while stirring.

For the Brussels sprouts, pour the olive oil into a large pan over medium-high heat. Once the oil is hot, add the Brussels sprouts, lemon pepper, cayenne and salt.  Cook for 5 minutes until charred, stirring from time to time. Set aside.

To serve, warm up the tortillas in a pan. Spoon some of the warm butternut squash puree into each tortilla, add the charred Brussels sprouts and top with the roasted pumpkin seeds, feta, pomegranate seeds and coriander.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Speculoos (Cookie Butter) & Pear Buns

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Speculoos is a spiced cookie that it is usually eaten around December here. It is delicious and luckily it also comes in butter form. I really felt like baking last week so I thought of making a different version of the traditional Swedish buns. So I just filled these with cookie butter, pears and then sprinkled some pistachios on top. A delicious fall/winter treat!

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This recipe makes 24 small buns.

Ingredients:

For the dough:

3 ½ cups of All-purpose flour

7gr dry yeast

½ cup of warm water

½ cup of milk

1 tablespoon of vanilla extract

1 teaspoon of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the filling:

10 tablespoons of speculoos

3 pears, grated & squeezed (use the ones that are better for cooking like Bosc)

For the egg wash:

2 eggs

2 tablespoon of water

Extras:

1/3 cup of chopped pistachios

 

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

Place the remaining ingredients for the dough in the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment.  You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover it with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, line a baking tray with parchment paper. Cut a large piece of plastic wrap, enough to cover the baking tray and brush it with vegetable oil to prevent it from sticking to the buns later on.

Place the dough in your lightly floured working area. Divide the dough into 2 equal pieces.

Microwave the Speculoos for 30 seconds so it is easier to spread. Have the grated and squeezed pears ready.

Roll out one piece into a rectangle of about 30x23cm. Using a pizza cutter or a knife, cut out the uneven edges.

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Spread evenly half of the cookie butter all over the dough, you can leave a little space on the edges. Sprinkle half of the grated pears.

Grab the top 2 edges of the dough and fold it towards you. Roll it a bit with the rolling pin just to seal it. Then slice it into 12 pieces. Grab one piece and twist it. Then wrap it around your finger making two rounds and then make a knot, tucking one end through the middle. Don’t worry if they are not perfect. They will look better once baked. Repeat for the remaining pieces and the other half of the dough.

Place the buns on the prepared baking tray, bush them with some egg wash (then keep the egg wash in the fridge because you are going to use it again). Cover the buns with the previously oiled piece of plastic wrap.

Let them rise in a warm place for 1 hour.  About 15 minutes before the time is up, preheat your oven to 180C/350F.

Once the hour is up, remove the plastic wrap and brush them again with the egg wash. Sprinkle some pistachios on top of each bun. Bake for 15 minutes or until golden. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Chocolate Pumpkin Cupcakes with Dulce de Leche & Caramel Corn

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I had a chocolate cake craving the other night. But I was too tired to make something, so the next day I made these. The pumpkin pure keeps these cupcakes moist. Dulce de leche is the delicious glue to the crunchy caramel corn. A really indulgent treat!

This recipe makes 10 cupcakes.

Ingredients:

For the cupcakes:

1 ¼ cups plus 1 tablespoon of all-purpose flour

½ cup plus 1 tablespoon of cocoa

1 teaspoon baking soda

1 ¼ teaspoons of baking powder

¼ teaspoon of cinnamon powder

¼ teaspoon of fresh grated nutmeg

¼ cup plus 3 tablespoons of buttermilk

¾ cup of pumpkin puree

1 tablespoon of vanilla extract

125gr butter, at room temperature

¾ cup brown sugar

¾ cup white sugar

3 eggs

For the caramel corn:

2 tablespoons of vegetable oil

½ cup popcorn kernels

¾ cup of sugar

3 tablespoons of butter

¼ teaspoon of salt

1 ½ teaspoons of baking soda

¾ cup of water

Extras:

400gr of dulce de leche

 

To make the cupcakes:

Preheat the oven to 180C/350F.

Mix all of the dry ingredients except for the sugar. In a different bowl, mix the buttermilk, pumpkin and vanilla. In a large bowl, beat the butter with the sugar until it becomes fluffy.  Then add the eggs, one at a time.  Add the flour and buttermilk mixtures alternately to the eggs, until it is all mixed through.

Place the paper cupcake liners into the cupcake pan.  Spoon the batter evenly and bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean.  Once they are baked, allow them to cool down for 5 minutes in the cupcake pan.  Then remove them from the pan and allow them to cool down completely on a wire rack.

To make the popcorn:

Brush a large bowl and two wooden spoons or rubber spatulas with vegetable oil (you can also use cooking spray).  Line a large baking sheet with parchment paper.

In a large pan with a lid, heat the oil over medium heat. Add the popcorn, cover and keep the pan moving until all the kernels have popped. Transfer to the greased bowl. Remove any unpopped kernel.

In a medium pan, combine the butter, sugar, salt and ¾ cup of water. Cook over medium high heat until the mixture becomes a light golden color, about 10 minutes. Stir constantly.  Remove from the heat and carefully whisk in the baking soda.  Be careful because the baking soda will make the mixture bubble up.

Pour the caramel over the popcorn and working very quickly, mix it all through.

Spread the popcorn into the baking sheet and try to make chunks about the size of the cupcake tops. Allow to cool at room temperature. Make the caramel corn once you are ready to serve the cupcakes, or make it and store it in an airtight container and decorate the cupcakes once you are ready to serve them. Otherwise the caramel in the corn will get soggy.

When you are ready to serve, spread some dulce de leche on top of each cupcake, this will glue in the caramel corn. Top with a big chunk of caramel corn and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Chanterelle Quinoa “Risotto” Stuffed Cabbage with Butternut Squash Puree

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The chanterelles were calling my name at the market so I got some and made a quinoa risotto with them. In the spirit of fall, I stuffed savoy cabbage leaves with it and served the rolls over a butternut squash puree.

This recipe makes 8 rolls.

Ingredients:

For the quinoa risotto:

1 ½ cups of cooked quinoa

300grs of chanterelles, brushed clean and chopped

2 tablespoons of butter

1/3 teaspoon of garlic powder

1/3 teaspoon of onion powder

Salt

½ cup of white wine

200gr of crème fraiche

1 bunch of parsley, chopped

40gr of grated Parmesan

Zest of 1 lemon

For the butternut squash puree:

1 medium butternut squash

1/3 cup of cream

Salt

Garlic powder

Onion powder

Celery salt

Extras:

8 savoy cabbage leaves

2 litters of vegetable stock to boil the cabbage

 

Boil the cabbage leaves in the vegetable stock for 20 minutes. Then drain them and trim off the tough part of the outer spines of the leaves. Set aside.

To make the pure, slice the butternut squash into chunks. Take the seeds out and place the chunks in a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash and place it in medium bowl. Add the cream, a pinch of garlic powder, onion powder, celery salt and salt. Blend it until smooth using an immersion blender. Taste for seasoning and set aside.

To make the quinoa risotto, melt the butter in a pan over medium heat. Add the chanterelles, garlic powder, onion powder and a pinch of salt. Cook until the mushrooms are lightly golden, about 4 minutes.  You can set a bit of the mushrooms aside for garnishing the plate later.

Add the wine, quinoa and stir until most of the wine evaporates. Then add the crème fraiche, parmesan and parsley. Stir for about 5 minutes, until the parmesan has melted and most of the liquid has evaporated.  Add the lemon zest and mix it. Taste for salt and pepper. Set aside.

Warm the butternut puree in the microwave or in a pan.

Warm the cabbage leaves in the microwave only for a few seconds. Pat them dry with paper towels.

Stuff each leave with about 6 tablespoons of the quinoa. Roll it, tucking in the ends. Repeat for the remaining leaves.

To serve, spread some of the butternut squash puree on each plate. Place a cabbage roll in the middle and garnish with some sautéed chanterelles.

For more foodie inspiration, you can follow me on Instagram and Facebook.