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Roasted pumpkin with quinoa, morels and truffle oil

- Number of people: 4

- Preparation time: 30 minutes

- Cooking time : 55 minutes

- Necessary accessories : rosette, plancha


- 1 organic pumpkin

- 120 trio of quinoa or quinoa

- 2 carrots

- 1 onion

- 30 g dried morels

- About ten button mushrooms

- 1 leek white

- A few sprigs of flat parsley

- Olive oil

- Olive oil with truffles

- salt and pepper


Wash the pumpkin, cut off the top. Cut it in half and scoop out the seeds. Add salt and pepper to both halves and drizzle with truffle oil.

Prepare the Augoust outdoor oven and raise the temperature to 180°C. Place the pumpkin covered with aluminium foil on the griddle and cook for 35 minutes.

Meanwhile, soak the morels in a bowl of fresh water. Cook the quinoa in boiling salted water according to the packet instructions. Drain and set aside.

Peel the onion and carrots and chop finely. Cut the leek into thin strips and the mushrooms into brunoise. Rinse the morels and drain well.

Heat a little olive oil in a frying pan and sweat the vegetables except the morels for a few minutes. Season with salt. Add the morels and continue cooking for 5 minutes. Add the quinoa, salt and pepper. Mix well.


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