Compilation Recipe: Roast Squash Salad, Pumpkin Soup, Pumpkin Pie, Pumpkin Lasagne, Pumpkin Risotto & Baked Stuffed Squash
An ultimate compilation of sweet and savoury pumpkin and squash recipes curated by Jamie Oliver and Gennaro Contaldo. Featuring roasted squash with crispy duck salad, a silky pumpkin soup with cheesy ciabatta croutons, classic rustic pumpkin pie with pecan brittle, hearty pumpkin and chestnut lasagne, creamy pumpkin risotto, and a whole baked squash stuffed with cheesy leek fondue.
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🍳 Cooking Flow
【Roast Duck Salad】Roast seasoned squash wedges & whole duck; toss shredded meat and squash with lime-soy Asian dressing and toasted pumpkin seeds. → 【Pumpkin Soup】Pressure-cook pumpkin chunks with mirepoix and stock for 6 mins, blend silky smooth, and serve with Parmesan ciabatta croutons and crispy sage. → 【Pumpkin Pie】Roast whole pumpkin, purée flesh with spices, cream, sugar, and egg yolks, fold in whipped egg whites, pour into press-in crust, and bake on oven floor. → 【Pumpkin Lasagne】Roast sliced pumpkin, onions, and chestnuts; layer with blanched spelt pasta and béchamel, topped with pancetta-nut crumble and bake. → 【Pumpkin Risotto】Sauté guanciale, onion, and diced pumpkin; toast rice, deglaze with wine, cook with stock, and finish with butter and Parmesan. → 【Stuffed Squash】Roast whole hollowed squash; fill with cheesy leek fondue and walnut breadcrumbs, then bake until bubbling.
Cooking Steps
Brief Cooking Order
【Roast Duck Salad】Roast seasoned squash wedges & whole duck; toss shredded meat and squash with lime-soy Asian dressing and toasted pumpkin seeds. → 【Pumpkin Soup】Pressure-cook pumpkin chunks with mirepoix and stock for 6 mins, blend silky smooth, and serve with Parmesan ciabatta croutons and crispy sage. → 【Pumpkin Pie】Roast whole pumpkin, purée flesh with spices, cream, sugar, and egg yolks, fold in whipped egg whites, pour into press-in crust, and bake on oven floor. → 【Pumpkin Lasagne】Roast sliced pumpkin, onions, and chestnuts; layer with blanched spelt pasta and béchamel, topped with pancetta-nut crumble and bake. → 【Pumpkin Risotto】Sauté guanciale, onion, and diced pumpkin; toast rice, deglaze with wine, cook with stock, and finish with butter and Parmesan. → 【Stuffed Squash】Roast whole hollowed squash; fill with cheesy leek fondue and walnut breadcrumbs, then bake until bubbling.
Introduction
An ultimate compilation of sweet and savoury pumpkin and squash recipes curated by Jamie Oliver and Gennaro Contaldo. Featuring roasted squash with crispy duck salad, a silky pumpkin soup with cheesy ciabatta croutons, classic rustic pumpkin pie with pecan brittle, hearty pumpkin and chestnut lasagne, creamy pumpkin risotto, and a whole baked squash stuffed with cheesy leek fondue.
Step 1
【Roast Squash Base】Cut pumpkin or winter squash into wedges. Scoop out seeds and reserve them. Season squash with salt, pepper, olive oil, and crushed coriander seeds, dried chilli, and cinnamon. Roast at 180°C (350°F) for about 45 minutes.
Step 2
【Crispy Duck & Squash Salad】Rub a whole duck with salt and pepper, roast at 180°C (350°F) for 2 hours until tender. Toast the reserved pumpkin seeds in a pan with oil, salt, and pepper.
Step 3
【Crispy Duck & Squash Salad】Make Asian dressing by whisking lime juice, olive oil, sesame oil, soy sauce, unrefined sugar, grated chilli, grated garlic, and finely sliced spring onion greens. Shred coriander leaves and stems.
Step 4
【Crispy Duck & Squash Salad】Shred roasted duck meat using two forks. In a serving bowl, layer warm roasted squash wedges, shredded duck, toasted pumpkin seeds, fresh mint, coriander, and spring onions. Drizzle with the dressing and toss.
Step 5
【Pumpkin Soup】Chop pumpkin flesh into large chunks. Roughly chop carrots, celery, and red onions. In a pressure cooker or large pot, sauté onions and celery in olive oil, then add carrots, garlic, rosemary sprig, salt, and pepper.
Ingredients List
Important Notes
Never throw away pumpkin seeds: rinse, dry, toss with oil, salt, and spices, and roast them for a crunchy salad topping or snack.
Baking the pumpkin pie directly on the oven floor ensures maximum bottom heat, which crisps up raw sweet shortcrust pastry without pre-baking.
Roasting whole squash retains incredible moisture and creates a sweet natural broth inside the cavity that can be stirred directly into sauces or risottos.
When making risotto, keep stock simmering hot in a separate pot so you do not lower the temperature of the rice as you cook.
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