What is better in fall than a great creamy pumpkin meal that you can savor with delight - and your belly is satisfied, as is your sight?

WHAT YOU WILL NEED

• Hokkaido pumpkin
• red peppers
• corn
• rosemary
• olive oil
• salt

HOW I MAKE IT

I cut the Hokkaido squash to thicker slices and put into a baking tin. I sprinkle it with olive oil and season with rosemary and salt. I bake it in the oven at 220 ºC / 425 ºF for the inner parts to soften and the sides to get crispy.

In the meantime, I clean red peppers and chop it. I add corn, sprinkle with olive oil and season with salt and black pepper. When the squash is done, I put the prepared corn and red pepper on top and serve.

Hokkaido squash is also great in a soup.

I peel the Hokkaido and cut to cubes. I sauté them in a pot on a little fat. I pour water to cover the cubes and cook. I add salt, some soy cream and a few drops of pumpkin seed oil. I blend it and decorate with some baked and crushed pumpkin seeds.

It’s not about what you have; it’s what you do with it.

Chef Kamala