Autumn Dinner

Sometimes it is a little boring to be just cooking for myself or my bf. Especially when I received a wonderfool cookbook: My favorite ingredients by Skye Gyngell. I have already read the book three times and enjoyed both the beautiful pictures as well as the wonderful recipes. I picked out three recipes from this book that are perfect for the season and produced this dinner for my family:

Sweet-and-sour pumpkin with roasted tomatoes and mozzarella

Steak with hazelnut-orange picada with rösti and endive

Pear stewed in Marsala

The absolute winner of this dinner was the pumpkin. If you want to impress your guests, this is the recipe you should make:

1 small Butternut Squash, 1,5 kilo (I used a different kind that also gives a sweeter taste), cut into small wedges

220 g sugar

200 ml red wine vinegar

1 bottle of white wine, (750 ml)

small bunch of thyme

3 laurel leaves

1 chili pepper

Put al the ingredients except the pumpkin into a pan and bring to the boil. Put the pumpkin wedges into the pan and let slowly simmer for 45 minutes with the lid on the pan. The pumpkin should be cooked but still firm. Let it cool down to room temperature in the syrop before serving.