Once the pumpkin is carved, all that remains is the flesh ... We give you the best recipe ideas to recycle this tender flesh into delicious meals!

Chic recipe: roasted veal with coffee beans, pumpkin mellow, Gilles Choukroun's Chestnuts and Mandarins jams

For 4 people. Preparation: 30 minutes. Cooking time: about 30 minutes

Ingredients :

  • 1 veal
  • 500 g of pumpkin
  • 1 big potato
  • 1/2 liter of milk
  • 1/2 liter of fresh cream
  • 1 tablespoon tangerine jam Bonne Maman
  • 100 g of chestnut jam Bonne Maman
  • 1 knob of butter
  • 5 coffee beans
  • 1 lemon
  • Basil
  • Coarse salt
  • Salt and pepper from the mill

In the kitchen!

  1. Prepare the pumpkin puree: roughly cut the pumpkin and the potato into pieces. Cover with milk / cream mixture and add a pinch of coarse salt. Cook for about 15 minutes.
  2. Meanwhile, take the veal in the casserole with a knob of butter and 5 coffee beans. Lower the heat, cover and cook again.
  3. After 10 minutes, turn off the heat, allow the meat to rest warm.
  4. Finish the mashed potatoes: drain the vegetables and mix by adding the chestnut jam. Season the seasoning with salt and pepper.
  5. Add to the casserole a spoon of mandarin jam and the juice of a lemon. Whip and reduce to a "nap" consistency.
  6. Arrange on the plate mashed potatoes in dumplings. Put aside a portion of veal. Sprinkle all the coffee / tangerine juice and add, at the last moment, a pinch of chopped basil.

Recipe developed for Bonne Maman, by Gilles Choukroun, head of the MBC restaurant, 4 rue du débarcadère, 75017 Paris.

Comforting recipe: Alba Pezone's autumn lasagna

For 6-8 people. Preparation: 15 minutes. Cooking time: 40 minutes

Ingredients:

  • 1 kg of pumpkin
  • 100 g candied tomatoes
  • 150 g pancetta in very fine chiffonnade
  • 300 g fresh ricotta
  • 150 g of buffalo mozzarella AOC
  • 300 g of sausage with a knife
  • 60 g of Colonnata bacon in very fine chiffonnade
  • 80 g whole hazelnuts
  • 150 g freshly grated Parmesan cheese
  • 16-20 sheets of lasagna pasta
  • olive oil
  • salt and freshly ground pepper
  • material needed: 1 dish gratin 32x24 cm

In the kitchen!

  1. Wash and peel the pumpkin, cut into pieces. Cook it in a pan, under the lid, slowly and without adding water (it is important: too juicy, it will soak the lasagna) for 15 min: it must be melting. Crush it with a fork, add 50 g parmesan, salt slightly, pepper.
  2. In the pan, dry, roast the crushed hazelnuts. Book.
  3. Emit the sausage, fry it in the same pan with a drizzle of olive oil for 1-2 min: it should remain pink and do not dry. Salt, pepper.
  4. Detail the candied tomatoes in strips.
  5. In a bowl, mix ricotta and 50 g parmesan cheese.
  6. Effilrez the mozzarella.
  7. Pre-cook the dough sheets in several times: in a large pot of water, slightly salted, boiled for 1-2 min. Put them on a clean towel. If you do not use them right away, cover them with a film of food to prevent them from drying out.
  8. Preheat the oven to 180 ° C (item 6).
  9. Oil the dish. Lay a first layer of dough sheets slightly overlapping them. Cut what is beyond. Spread the pumpkin then the tomatoes confit. Cover with sheets of dough, line with pancetta then ricotta. Pepper, sprinkle with mozzarella. Cover with sheets of dough, divide the sausage then the bacon and half of the hazelnuts. Cover with sheets of dough, oil them with a brush and bake for 15 min.
  10. As soon as you leave the oven, sprinkle with Parmesan and the rest of hazelnuts.
  11. Let the lasagna warm up before cutting and seated.

Recipe developed by Alba Pezone, founder of a transalpine cooking school and author of several cookbooks.

Sweet recipe: the simple pumpkin pie from Alba Pezone *.

For 6 persons. Preparation: 20 min. Cooking time: 35 minutes.

Ingredients :

  • 1 short dough
  • 500 g pumpkin flesh
  • 0.5 l whole milk
  • 3 c. to s. of rum
  • 90 g of brown sugar
  • 30 g of butter
  • 2-3 c. with crushed hazelnuts

In the kitchen!

  1. Preheat the oven to 200 ° C (th6-7).
  2. Wash and peel the pumpkin, cut into pieces. Cook in ½ l whole milk, under the lid, slowly for about 15 minutes: it must be melting. Remove the cover. Crush the pumpkin with a fork to puree it. Let dry (milk must be absorbed), always on low heat.
  3. In a frying pan, melt the butter. Add brown sugar and pumpkin puree. Let lightly caramelize.
  4. Add the rum
  5. Spread the dough in the mold. Pour over the pumpkin mixture.
  6. Bake at 200 ° C for 10 minutes then lower the thermostat to 160 ° C for 20 to 25 minutes (it must be verified that the dough is cooked well, otherwise, the cooking time is 5 minutes in 5 minutes). 10 minutes before the end of cooking, sprinkle with crushed hazelnuts.

And find more recipes in our slideshow!