Wild blueberry and pumpkin baskets Recipe
Wild blueberry and pumpkin baskets
Flavors of Quebec

Prep. time: 15 minutes
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

There's always a strong possibility that you'll find yourself with a large quantity of pumpkin at the beginning of November. This lovely combination of pumpkin and wild blueberries is sure to delight your tastebuds! 

For 4 servings

- 2 tsp. melted butter
- 4 phyllo sheets, thawed
- 2 tsp. oil
- 200 g / 250 ml pumpkin flesh, diced
- 125 ml / 1/2 cup apple juice
- 1 vanilla bean
- 1 pinch ground cardamom
- 1 pinch pepper
- 150 g / 3/4 cup wild Quebec blueberries, frozen
- Salt to taste
- Fresh thyme to garnish
  1. Preheat the oven to 200° C/400° F.
  2. Brush four of the cups in a muffin tin with melted butter. Brush the remaining butter on the phyllo dough. Place the phyllo sheets in each of the four buttered cups and bake for 4-5 minutes until golden. Remove from the oven and set aside.
  3. Meanwhile, in a skillet, heat the oil over moderate heat. Sauté the cubed pumpkin for 10 minutes, stirring often so that it browns on all sides, and gradually add the apple juice. Bring the juice to a boil and simmer until the liquid has reduced by half. 
  4. Split the vanilla bean lengthwise and scrape out the seeds with the flat of a knife. Add the vanilla seeds, cardamom and pepper to the pumpkin cubes and combine well.
  5. Remove the pan from the heat. Add the wild blueberries and salt to taste. Combine the mixture and let rest a few minutes until the blueberries are thawed.
  6. Place the phyllo baskets on plates and divide the mixture among them. Garnish with thyme. 
More recipe ideas

Photo and collaboration: SPBQ - Quebec Blueberry Producers Association

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