Pumpkin Pesto, Date and Ripe Chèvre Sandwich
by meike peters
They are finally back on my windowsill – colourful pumpkins in all shades, shapes and sizes! At the beginning of a new season I tend to hoard nature’s new produce like a squirrel. My excitement for the fruits and vegetables that I’ve been missing and looking forward to for months causes irrational behavior at the market. When I came home with enough pumpkin to feed a large Mediterranean family I thought it would be a good idea to purée one of them and make space on my crowded kitchen tops. I turned it into a pesto.
Pesto comes from the Italian word pestare, meaning to pound and to crush, herbs are the most common ingredient but vegetables are an equally delicious but often neglected addition. Broccoli, asparagus, beans, peas, there are no limitations. Winter squash is packed with taste and subtle sweetness, once puréed the texture is so smooth that it seems like pumpkin is practically made to become a pesto. You can use canned purée or cook the squash in the oven, which I always prefer, it tastes better. My bright pesto is refined with orange juice and zest, thyme and the vegetable’s seeds. I went for Hokkaido as you can use its skin and I appreciate its nutty flavour, butternut or Musque de Provence work just as well. I’m sure it would be scrumptious stirred into warm spaghetti but I spread it voluptuously on a sandwich instead, with dried dates to enhance the sweetness and Sainte-Maure de Touraine affiné, an aromatic ripe Chèvre.
Pumpkin Pesto, Date and Ripe Chèvre Sandwich
You can also use the pumpkin pesto for pasta dishes.
Makes 3 sandwiches
dark buns, cut in half, 3
Sainte-Maure de Touraine affiné, sliced, 80g / 3 ounces
(or any other aged Chèvre)
dried dates, pitted, quartered, 3-4
fresh thyme leaves, 1 tablespoon
pumpkin seeds 1 tablespoon
black peppercorns, crushed in a mortar
For the pumpkin pesto
Hokkaido (with skin) or butternut squash (peeled), cut into cubes, 350g / 12 1/2 ounces
pumpkin seeds 2 tablespoons
olive oil 2 tablespoons
freshly squeezed orange juice 1 tablespoon
orange zest 1/4 – 1/2 teaspoon
fresh thyme leaves 1-2 teaspoons
salt
Preheat the oven to 200°c / 390°F (convection oven). Spread the pumpkin in a baking dish and fill the bottom with water (about 60ml 1/4 cup). Wet a large piece of parchment paper, big enough to cover the baking dish and lay it on top of the pumpkin. Cook it in the oven for about 20 minutes or until tender but not mushy. Purée the pumpkin in a food processor, add the pumpkin seeds, olive oil, juice, zest, thyme and salt and purée until smooth. Season with orange, thyme and salt to taste.
Spread the pumpkin pesto voluptuously on the bottom side of a bun, lay the Chèvre on top and sprinkle with pumpkin seeds, dates, thyme and pepper. Enjoy!
for how long can I store the pesto in the fridge? Thank you.
I keep it in the fridge for up to 2 days. Enjoy!
I made this tonight and it was the best sandwich I have ever had. You are a sandwich master! (I did change it a bit. I just used roasted butternut squash and didn’t make Pesto.) I am fascinated by the food combinations you use. Dates, chevre and squash…Devine. I am in love with all that you make. Looking forward to making more of your wonderful recipes!! Thanks!!
Thank you Monica!! I loved this sandwich and I was also quite surprised how well pumpkin, date and chèvre work together. I’m glad you enjoy my recipes as much as I do 🙂
the pumpkin pesto is such a gorgeous color! i can imagine all these things on a really tasty cheese platter, too.
Thank you Heather! I love cooking with pumpkin at this time of year, it brings the colours of autumn right into my kitchen! And it’s true, it would be delicious on a cheese platter – I’ll remember that next time I’ll make the pesto! Have a nice weekend!