Butternut squash and chili in divine hummus form

October's seasonal fruits and vegetables - grapes, pears, gala apples, butternut squash

In the first month of autumn, there are countless delicious vegetables and fruits in season. We can choose from thousands of possibilities if we want to cook something tasty, and the recipes we present can be prepared quickly and easily.

Grapes: As we mentioned in our previous seasonal article, 60 percent of domestic farmland grows white table grapes, but you can still find Hungarian black and rosé grapes in stores. In supermarkets and larger shops, grapes are considerably more expensive this year than last year, so we recommend checking out the farmers' markets, where you can get them for a fraction of the store price from small producers. Another option is to choose from pick-your-own activities, where not only can you get grapes at a good price, but you can also have a fun adventure.

Pear: The pear belongs to the apple family. We can enjoy this pleasant fruit from late August until after New Year, as it keeps very well if stored properly. Besides being delicious, it has many nutritional advantages. Moreover, nutritionists often recommend pears as the first fruit for babies, since they are much less likely to trigger allergic reactions than other fruits. When shopping, you may often encounter pears that look unripe, but don't let that discourage you, as pears are typically a fruit that ripens after picking, since the conversion of starch to sugar continues after harvest. If you want to speed up ripening at home, place a pear and an apple in a paper bag at room temperature. The fruit is fully ripe when the stem moves at the slightest touch.

Gala apple: This medium-sized pleasantly sweet, low-acid apple fruits from August through October. The plant, bred in New Zealand, is excellent for jams, compotes, and apple main dishes.

Butternut squash: The butternut squash, belonging to the gourd family, is a relative of the cucumber and zucchini. It grows in many different shapes and colors – among the squashes grown locally are the Nagydobos squash, the Kiszombor squash, and the ham squash, also known as prosciutto squash. Interestingly, the ham squash was bred by the Szarvas Irrigation Research Institute and was added to the Hungarian variety register in 1989.

Pears poached in wine

Ingredients: For the recipe

• 2 ripe pears per person
• one lemon
• one orange zest
• cinnamon
• star anise
• cloves
• 1 packet vanilla sugar (xylitol)
• one deciliter of red wine per pear

+1 ingredient: use the "pear" coupon code with your Munch order today and save an extra 10%

1. Cut into the pears from the bottom, remove the core, but keep the stem. After peeling, keep them in lemon water while you prepare the remaining pears.
2. Poach the pears slowly in wine seasoned with ginger, cinnamon, orange zest, star anise, sugar (or xylitol), and cloves until tender, without bringing to a boil.
3. Serve with fruit bread or vanilla ice cream.

Butternut squash + chili = divine hummus?

Ingredients:

• 600–700 g butternut squash
• 1 can of chickpeas (260 g)
• ½ lemon, juice and zest
• 1 clove garlic
• 3 tablespoons tahini paste
• 1 teaspoon salt
• ½ teaspoon chili flakes
• olive oil
• 1 sprig rosemary
• nutmeg
• ½ bunch fresh parsley

For garnish: sesame seeds

+1 ingredient coupon: If you order two Munches today from the same location, we'll send you a 15% coupon tomorrow.

Preparation:

1. Cut the butternut squash into larger pieces, remove the seeds, and roast on a baking sheet in a 190-degree oven for about 45 minutes until soft, then let cool. Peel the cooled squash, place the flesh in a food processor, and blend with the drained chickpeas and remaining ingredients until creamy.
2. Spoon the hummus into bowls and garnish with sesame seeds, olive oil, and a pinch of chili flakes. Serve with vegetable sticks or fresh toast.