Squash, beetroot, buckwheat and pearl barley…
THE POWER OF AUTUMN
Our focus this November
Seasonal ingredients that warm you up and keep you full
As the days get colder, it is time for warm, fragrant dishes made from autumn produce. Squash, beetroot, buckwheat, pearl barley and pulses bring colour, bold flavour and fibre to the plate.
Buckwheat and pearl barley offer a different flavour and texture from potatoes or rice, while pulses add plant protein. Combined with vegetables, herbs and spices, they make a balanced meal that warms you up and keeps you full.
This November, we are cooking with seasonal produce and aromatic spices. Even in the colder months, a plate can be varied, balanced and full of colour.
Why squash, beetroot, buckwheat and pearl barley
With autumn produce, a few simple ingredients are enough to make a dish with bold flavour, interesting texture and an appealing look. It is all about knowing how to handle them.
Hokkaido squash has a naturally sweet flavour that stands up well to stronger spices. In a curry, it pairs with ginger, while red lentils make the dish more filling and give it a creamy consistency.
Beetroot has an earthy flavour and a deep colour. Roasting intensifies its flavour and adds a gentle sweetness. It goes well with thyme, buckwheat and salty feta.
Buckwheat has a slightly nutty flavour, while pearl barley has a pleasant chewiness. Both give a dish a completely different character.
Spices and herbs such as ginger, curry powder, thyme or fresh parsley bring out the flavour of the ingredients. There is no need for complicated combinations.
What we really know about autumn produce
Hokkaido squash owes its orange colour to carotenoids, including beta-carotene, which the body can convert into vitamin A.
Beetroot contains fibre and folate (vitamin B9). Its deep colour comes from betanin, a pigment from the betalain group.
Buckwheat is naturally gluten-free and contains rutin, a plant compound from the flavonoid group. Botanically, it is not a cereal: it belongs to the knotweed family, like sorrel and rhubarb. People with coeliac disease should still watch for possible gluten cross-contamination during processing.
Pearl barley is made from barley and contains beta-glucans, a type of soluble fibre.
Red lentils are a source of plant protein and fibre. They cook faster than most pulses and partly break down during cooking, so they naturally thicken soups, sauces and curries.
The power of autumn in five rules
- Go for seasonal vegetables. Squash, beetroot and other autumn vegetables bring colour and new flavour combinations to your meals.
- Vary your sides. You don't have to stick to potatoes and rice. Buckwheat and pearl barley give an everyday meal a welcome change.
- Give pulses a chance. Lentils, beans and chickpeas add protein to a meal and can be prepared in many ways.
- Use herbs and spices. Ginger, curry powder, thyme or fresh herbs lift even a simple dish.
- Think about the whole plate. Add a source of protein and a suitable side to your vegetables. The result is a meal that tastes good and keeps you going for longer.
What to expect on your plate
Hearty, warming dishes with flavours you might not expect from autumn cooking: red lentil curry with squash, or buckwheat with roasted beetroot and feta.
This November's menu can bring:
- Fibre from buckwheat, pearl barley, pulses and vegetables.
- Plant protein from red lentils and other pulses.
- Beta-carotene from Hokkaido squash.
- Folate from beetroot.
- Variety without diets or bans – just different sides and more vegetables.
And a little extra: the aroma of fresh ginger and curry, lightly roasted beetroot and the deep orange of squash on your plate.
Sounds like a smart choice for November days, doesn't it? 🙂
This is exactly how we are cooking for you in our restaurants this November. Come and taste the power of autumn.
What are we cooking?
Red lentil curry with squash
Serves 4
Ingredients:
- 1 onion
- ghee (clarified butter)
- curry powder, to taste
- a small piece of fresh ginger
- 160 g red lentils
- 200 g Hokkaido squash
- 400 g fresh tomatoes
- 200 ml water or vegetable stock
- 400 ml coconut milk
- salt
- rice, to serve
Method:
- Finely chop the onion. Deseed the squash and cut it into small cubes (there is no need to peel Hokkaido squash).
- Rinse the lentils in cold water.
- Heat the ghee in a deep frying pan and cook the onion gently until translucent.
- Add the curry powder, finely chopped ginger, lentils, finely diced tomatoes and the squash.
- Pour in the coconut milk and simmer over a low heat until the lentils and squash are soft.
- Add water or stock as needed so that the curry does not get too thick.
- Season with salt and serve with rice.
Tip: Finish the curry with chopped fresh coriander or spring onion. If you like more heat, add a little chilli while cooking.
Buckwheat with roasted beetroot, thyme and feta
Serves 4
Ingredients:
- 280 g buckwheat
- ghee (clarified butter)
- 260 g spring onions
- 400 g pre-cooked beetroot
- 1 tsp fresh thyme
- 4 garlic cloves
- a handful of fresh parsley
- 200 g feta
- salt and pepper
Method:
- Cook the buckwheat according to the packet instructions so that the grains stay separate.
- Cut the pre-cooked beetroot into cubes, pat dry, spread out on a baking tray and roast at 200 °C for about 15–20 minutes, until lightly browned.
- Slice the spring onions and fry briefly in the ghee. Add the chopped garlic, roasted beetroot and thyme and heat everything through.
- Stir the mixture into the cooked buckwheat together with the chopped parsley.
- Season with salt and pepper and serve sprinkled with crumbled feta.
Tip: Toast the buckwheat briefly in a dry pan before cooking to bring out its nutty flavour.
Recommended by Kristýna Ostratická, head chef at Delirest:
For more than 15 years she has been professionally dedicated to gastronomy and nutrition. She studied both fields and combines them perfectly. She has a wealth of beautiful experiences and demanding challenges behind her.
From food editor to personal coaching, appearing in a television cooking show with her own recipes, to introducing healthy dishes into corporate canteens along with preparing them for hundreds of diners.