Daily menu, October 22: beet crepe rolls, golden butternut pasta and pumpkin chocolate bars
This October 22 menu brings three distinctive dishes together, moving from a bright, cool starter to comforting homemade pasta and a warmly spiced dessert. Beet crepe rolls with ricotta cheese and arugula begin the meal with vivid color and a contrast of creamy, peppery and gently sweet flavors. They set an inviting tone without making the menu feel heavy.
For the main course, fresh butternut pasta keeps things simple: butternut puree and flour form a golden pasta, with olive oil, butter or Parmesan offered as finishing touches. Its soft, naturally sweet character makes a pleasing savory centerpiece after the crisp, fresh notes of the starter. The two recipes also share a seasonal feel, with beet and squash bringing color to the table.
To finish, pumpkin chocolate chip bars topped with pumpkin buttercream bring cinnamon, ginger and chocolate into the menu’s final course. Their spiced, rich profile offers a cozy contrast to the lighter starter and straightforward pasta. Whether you are planning a relaxed lunch or dinner, this three-recipe menu balances fresh textures, a hands-on main and a generous dessert. The recipe notes and consolidated shopping list below make it easier to prepare the dishes as a coordinated meal.
Beet crepe rolls with ricotta cheese and arugula
Have you ever tried the unusual combination of beet with ricotta and arugula ? Our crepe rolls will surprise you! In addition to giving the crepes a vibrant color , beet enriches the dish with its antioxidant properties and its vitamins and...
Fresh butternut pasta with only 2 ingredients
Fresh butternut squash pasta is the perfect example of a simple, delicious recipe :) With just two ingredients – butternut squash purée and flour – you can make an easy and original homemade recipe , without the need for sophisticated equipment....
Pumpkin chocolate chip bars with pumpkin buttercream
Combine the 1st 6 ingredients. Set aside.
Frequently asked questions
Yes. The recipe notes say the crepes can be covered tightly and refrigerated for up to 3 days.
How should I store the finished beet crepe rolls?
Keep them in an airtight container in the refrigerator for a couple of days, and let them stand at least 10 minutes at room temperature before serving.
What can replace ricotta in the starter?
Fresh goat cheese or another cream cheese is suggested as an alternative.
How can I add crunch to the crepe filling?
Stir in chopped walnuts, almonds or pine nuts.
What can I serve with the butternut pasta?
The recipe suggests olive oil and grated Parmesan or butter; creamy sauce, pesto or tomato sauce are also mentioned.
Can I store the fresh butternut pasta?
If not using it right away, keep it in an airtight container in the refrigerator for 24 to 48 hours, or freeze it in a single layer before transferring it to a freezer bag.
Shopping list for the complete menu
- 3/4 cup milk
- 3/4 cup flour
- 2.8 oz cooked beet
- 1 egg
- 1 pinch salt
- 4.5 oz ricotta cheese
- Arugula to taste
- Pepper to taste
- Salt to taste
- 11.5 oz butternut
- 1 & 2/3 cup flour
- Olive oil
- Salt
- Pepper
- 1 tsp. butter
- 1.5 tbsp. Parmesan cheese
- Pepper
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon or pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs
- 2 cups cooked pumpkin
- 1 1/2 cups sugar
- 1 cup oil or 1 cup butter
- 2 cups semi sweet chocolate chips
- 2 sticks of unsalted butter at room temp
- 1/2 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 libras confectioner's sugar
Juliette HessI love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
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