秋に食べたいかぼちゃレシピと北海道田舎暮らしの日常🎃｜ニョッキ、サラダ、クッキー
I received a lovely pumpkin as a gift. Today, I’ll share three cozy autumn recipes using pumpkin. It’s pretty tough… cutting it takes all my strength. I’m scooping out the seeds — I’ll roast them later. This part takes a bit of patience too… Thinking about how delicious it’ll be keeps me going. Now, cutting it into small pieces. This year, I’ve eaten more pumpkin than ever before. It’s also been the year of corn and potatoes for me. (laughs) Pressure cook for 3 minutes. Mash the soft, fluffy pumpkin. The first recipe is pumpkin salad. Add some nuts for extra texture and flavor. If you have time, toasting the nuts first makes it even tastier. ✨ Use as much or as little as you like. Season with mayonnaise, salt, and pepper — and it’s done. I planted the root of some eaten komatsuna, and new leaves sprouted! Next, let’s make pumpkin gnocchi. 200g mashed pumpkin, 3 tbsp bread flour, 2 tbsp olive oil, ⅓ tsp salt, a dash of pepper. Knead everything into a soft dough. Now, I’ll make a pumpkin purée to go with the gnocchi. Sauté one small onion with three pinches of salt in rice oil until golden. Blend about 400g of pumpkin, the onion, and a little soy milk. Simmer gently, adding soy milk and salt to taste. This autumn, I find myself wanting to read more. Lately, I’ve been reading *Daily Meals* by Naomi Takayama. It makes me hungry… and reminds me how nice it is just to be alive. The pumpkin seeds are now clean and shiny. Bring water to a boil and cook the gnocchi. When they float to the surface, they’re ready. I sprinkled some oregano — rosemary would be lovely too. It tasted like the essence of autumn — rich and comforting. I dried the seeds for about five days and roasted them. Toast them gently over low heat until lightly golden. Inside the hard shell is a tiny gem — the seed itself. Later I learned you can actually use nail clippers to open them easily. The third recipe is pumpkin cookies. 100g pumpkin purée, 30g butter, 30g rice oil, 50g brown sugar, 1 egg, 50g whole wheat flour, 100g cake flour, 1 tsp baking powder. Bake in a toaster for 10 minutes at 500W
(or in an oven at 180°C for 8–9 minutes). Avocado growth diary. I baked half the dough with raisins. The roasted pumpkin seeds are nutty and sweet — like pistachios. My favorite is the raisin version — nuts would be great too! To close this video, enjoy a breathtaking autumn drive in Hokkaido.
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#かぼちゃレシピ
#料理
#田舎暮らし