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Pumpkin pithivier with miso onion sauce

Hester de Goede
Delightful centrepiece for your lunch or dinner
Print Recept
Cook Time 50 minutes
baktijd 45 minutes
Total Time 1 hour 35 minutes
Course Main course
Cuisine French
Servings 6 persons
Calories 491.8 kcal

Equipment

  • foodprocessor or handblender with chopper
  • baking sheet

Ingredients
 
 

For the butternut squash

  • 600 g butternut squash, into six slices of approx. 1.5 cm. use the smaller part of 1 or 2 (depending on size) butternut squashes. In total, you will need about 600 g.
  • 2 el olive oil
  • 1,5 el miso
  • 1,5 tl gochujang
  • 3 tl rice vinegar or white vinegar
  • 1,5 tl finely chopped ginger

For the miso onion sauce

  • 6 shallots peeled, cut in half
  • 150 ml soya milk or any other plant milk of choice
  • 1,5 el miso
  • 1,5 el soy sauce

For the mushroom tapenade

  • 1 el olive oil
  • 300 g champignons coarsely chopped
  • 300 g chestnut mushrooms coarsely chopped
  • 100 g shiitake coarsely chopped
  • 3 cloves garlic chopped
  • 1,5 el fresh thyme leaves
  • 3 el soy sauce
  • 3 el toasted sesame oil
  • 3 el toasted sesame seeds
  • 2 limes, their zest preferably organic because of the skin

For the spinach

  • 1 el olive oil
  • 300 g spinach leaf
  • 1,5 tenen garlic chopped
  • juice of 1 lime

For the pithivier

  • 4 rolls puff pastry koelvers
  • 3 el soy milk or any other plant milk of choice
  • ½ tl turmeric

Instructions
 

  • Preheat the oven to 200C. Spoon the pumpkin slices and the shallots for the miso onion sauce onto a baking tray lined with baking paper and brush with 2 tbsp olive oil and roast in the oven for 20 min.
    600 g butternut squash, into six slices of approx. 1.5 cm., 6 shallots, 2 el olive oil
  • Meanwhile, for the mushroom tapenade, heat 1 tbsp olive oil in a frying pan and fry the mushrooms for 5-8 min. over high heat or until all moisture has evaporated. Add the garlic and thyme and fry for 1 min. Add the soy sauce and sesame oil and fry for 1 min.
    1 el olive oil, 300 g champignons, 300 g chestnut mushrooms, 100 g shiitake, 3 cloves garlic, 1,5 el fresh thyme leaves, 3 el toasted sesame oil, 3 el soy sauce
  • Remove from the heat, scoop into into a food processor or (in batches) the chopper bowl of a hand blender and grind to a coarse tapenade. Mix in the sesame seeds and lime zest and leave covered to cool for 30 min in the fridge.
    3 el toasted sesame seeds, 2 limes, their zest
  • Meanwhile, heat 1 tbsp olive oil in a wok and stir-fry the spinach with the garlic for 3 min or until the spinach has shrunk. Drizzle with the lime juice and stir-fry briefly. Spoon from the wok into a sieve and leave to drain and cool.
    1 el olive oil, 300 g spinach leaf, 1,5 tenen garlic, juice of 1 lime
  • Remove the baking tray from the oven. For the pumpkin marinade, mix the miso, gochujang, rice vinegar and ginger into a smooth sauce. Brush the pumpkin all around with the miso marinade and leave to cool completely.
    1,5 el miso, 1,5 tl gochujang, 3 tl rice vinegar, 1,5 tl finely chopped ginger
  • For the miso onion sauce, coarsely chop the roasted shallots and put them together with the soy milk, miso and soy sauce in a tall mug and purée with a hand blender until smooth. Season to taste with pepper. For a velvety sauce, pour the mixture through a sieve.
    150 ml soya milk, 1,5 el miso, 1,5 el soy sauce
  • From two rolls of puff pastry, cut 2 circles of 17 cm  and from the other two rolls 2 circles of 21 cm . Stack in the centre of the small dough circles successively a slice of pumpkin, ¼ part spinach, 1 slice of pumpkin, ¼ spinach and finish with a slice of pumpkin.
    4 rolls puff pastry
  • Divide the mushroom tapenade evenly between the top and sides of the two vegetable stacks.
  • Cover the stacks with the large dough circles and make sure they are laid nice and smooth on top. Trim the dough if necessary, leaving a 2 cm rim of dough. Using your fingers, gently pinch a nice serrated edge into the dough.
  • For the pithivier, mix the soy milk with the turmeric and brush the pithiviers with it. Leave to set in the fridge for 30 minutes.
    3 el soy milk, ½ tl turmeric
  • Preheat the oven to 200C. Using the tip of a sharp knife, carve decorative lines into the pithiviers' dough, but do not cut through. Make a steam hole in the top. Bake the pithiviers on a baking tray lined with baking paper in the oven for 25-30 min, until golden brown and cooked. Reheat the miso onion sauce briefly and serve with the pithiviers.

Notes

Tips:
-Delicious with a fresh green salad
-Bake the Pithivier 1 or 2 days in advance and heat in the oven for 20 minutes at 165° C to reheat

Nutrition

Calories: 491.8kcalCarbohydrates: 47.3gProtein: 16.3gFat: 31.1gSaturated Fat: 4.4gPolyunsaturated Fat: 8.7gMonounsaturated Fat: 16.3gSodium: 1739.8mgPotassium: 1962.6mgFiber: 10.9gSugar: 13.1gVitamin A: 23330.1IUVitamin C: 75.4mgCalcium: 340.9mgIron: 7.2mg
Keyword english recipes, miso, pumpkin, spinach
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