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Les Marchés Publics de Montréal
October 7, 2022

Squashes and pumpkins: autumn stars

All news Squashes and pumpkins: autumn stars

  1. Cut the pumpkin in half and remove the seeds. Set aside the seeds.
  2. Bake the pumpkin at 375°F (190°C) for an hour or as long as it takes to soften. The flesh will become soft and easy to separate from the skin.
  3. Finally, blend the flesh into a paste.
  1. Cut the squash in half lengthwise. Scoop out the seeds and the strands from the centre.
  2. Brush the two halves with olive oil. Add salt and pepper.
  3. Bake for 45 minutes at 375°F (190°C) on a parchment-lined baking sheet. Place the squash flesh-side down.
  4. Once cooked, scrape the inside of the squash with a fork to remove the strands of flesh.
  1. Cut the squash in half lengthwise. Remove all the seeds and strands. Cut each half into sticks.
  2. In a large bowl, combine a little olive oil (3 tbsp. – 45 ml), some fresh or dried rosemary (1 tbsp. – 15 ml) and some salt (to taste). Add the squash sticks and toss to thoroughly coat with the oil mixture.
  3. Arrange the fries on a parchment-lined baking sheet.
  4. Bake for 20 to 30 minutes at 350°F (175°C).
  5. Turn on the broiler for a few minutes to lightly toast the fries.

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