If you think pumpkin is best trotted out twice a year as a pie filling, think again. Chef Luptak prefers using Rouge vif d’Étampes pumpkin, a French heirloom variety, when he makes this salad. “Rouge vif d’Étampes” means “bright red from Étampes”—an old commune in France. These flat pumpkins were a fixture in Paris’s central market in the late 1800s.
If you have ground spices on hand instead of seeds, they’ll work fine in the pumpkin seed crust as well. Toast them in the frying pan, but skip the grinding.
Per serving:
Leave skin on Kuri squash. If using butternut squash, peel skin off. Cut in half and remove seeds. Cut squash into cubes.
In medium-sized pot, sauté squash in olive oil over medium heat until there’s some caramelization on the squash. Add onion and garlic and continue to cook for another 10 minutes.
Add stock, maple syrup, salt, pepper, and thyme and continue to cook for 10 minutes, allowing all the flavours to come together.
Transfer mixture to blender and purée until smooth.
Cool and reserve. Store in refrigerator for up to 5 days.
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
Leave skin on Rouge vif d’Étampes pumpkin. If using sugar pumpkin, peel skin off. Remove and clean seeds, reserving them for pumpkin seed crust.
Cut pumpkin into 1 1/2 in (4 cm) cubes. Toss with salt, pepper, olive oil, nutmeg, thyme, and maple syrup.
Transfer cubes to prepared baking sheet and roast in oven for 15 minutes.
Cool and reserve. Store in refrigerator for up to 5 days.
Preheat oven to 350 F (180 C).
Toast cumin, cardamom, and coriander in frying pan over medium heat, shaking pan often, until spices begin to smell fragrant. Remove spices from pan and blitz in spice grinder to a fine powder.
Toast pumpkin seeds and almonds on sheet pan in oven for 5 minutes.
In food processor, pulse toasted spices, toasted almonds and pumpkin seeds, chili flakes, salt, pepper, and sugar to desired consistency. Store pumpkin seed crust in airtight container for up to 1 month.
Dollop “pumpkin” purée in centre of each of 4 plates. Top with sprouted lentils and roasted pumpkin, sprinkle with pumpkin seed crust, and garnish with a nice spicy green, such as watercress or arugula, if desired.
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.