Pumpkin is a delicious ingredient for autumn dishes.
Season the pumpkins with garlic butter. Pasi Liesimaa
Musk gourd is one chef Risto Mikkolan favorite pumpkins.
– It’s a great and easy-to-use pumpkin, Mikkola praises.
Musk gourd has a small seed pod and is firm-fleshed. If you need to peel a musk gourd, that’s easy too.
It matters which pumpkin you use for which dish. One person prefers roasting, the other prefers pureeing.
This time, Mikkola decided to cook a musk pumpkin in the classic hasselbacka style – that is, the surface of the pumpkins has been sliced, and butter has been spread over them and breadcrumbs sprinkled on top.
This autumn, dishes made in the style of hasselbacka have been seen a lot on social media and in magazines. In addition to potatoes and butternut squash, the hasselbacka style is suitable for, for example, beets and apples.
Hasselbacka pumpkins
1 musk gourd
2 cloves of garlic
25 g of butter
1 tablespoon of apple cider vinegar
0.5 tsp of salt
0.25 teaspoons of ground black pepper
4 tablespoons of breadcrumbs
0.25 points of thyme
1. Heat the oven to 200 degrees.
2. Rinse and peel the pumpkin. Cut the pumpkin lengthwise into eight blocks, remove the seeds. Cook the pumpkin blocks on a baking sheet on baking paper in a 200-degree oven for ten minutes.
3. Chop the garlic cloves and mix with soft butter. Add vinegar, salt and pepper.
4. Take the tray out of the oven and let it cool for a while. Transfer the pumpkins to a cutting board and use a knife to make transverse slits every couple of millimeters. Place wooden chopsticks or spatulas on both sides of the pumpkin so that the cuts do not reach the cutting board and the pumpkin blocks remain intact. Put the pumpkins back on the tray.
5. Spread the garlic butter on the pumpkins. Sprinkle breadcrumbs on top. Cook in the oven for about 20 minutes until the pumpkins are soft. Finish with fresh thyme
Recipe: Risto Mikkola
Hasselbacka’s beets are seasoned with rosemary and almonds. Jenni Gästgivar
Hasselbacka beets
4–6 pre-boiled beets
25 g of butter
0.5 dl breadcrumbs
0.5 dl crushed almonds
honey
finger salt
rosemary
1. Heat the oven to 200 degrees. Slice the beets without cutting all the way to the bottom.
2. Add butter, sprinkle with breadcrumbs, almonds, honey, rosemary and salt. Bake in the oven for about 20-30 minutes.
Recipe: Louise Mérus