Daily menu, October 24: crispy pumpkin croquettes, citrus cod ceviche and creamy pumpkin sago

Saturday 24 October 2026 15:00 - Juliette Hess
Daily menu, October 24: crispy pumpkin croquettes, citrus cod ceviche and creamy pumpkin sago

Make October 24 a celebration of autumn flavors with a daily menu that pairs comforting pumpkin with a fresh, citrus-bright seafood main. The meal begins with pumpkin croquettes in an air fryer, where rosemary and nutmeg bring warmth to crisp, golden bites. They set an inviting tone without making the whole menu feel heavy.

For the main course, cod ceviche and roasted butternut squash bring contrast to the table: tender fish, lively citrus, herbs and pomegranate meet the mellow sweetness of roasted squash. To finish, pumpkin sago dessert turns another autumn staple into a smooth, gently sweet treat, with pandan leaves and evaporated milk adding character. The shared pumpkin note ties the courses together, while the varied textures and flavors keep each one distinct.

This three-course menu works for a relaxed lunch or dinner and offers a little of everything: crisp edges, fresh acidity and a creamy finish. Prepare the ingredients for each dish before you begin, and serve the courses in order so the warm, savory opening leads naturally into the bright main and soothing dessert. The shopping list below gathers the ingredients by recipe, while the FAQ answers common preparation questions.

Pumpkin croquettes in an air fryer

These pumpkin croquettes in an air fryer make a warmly seasoned start to the menu. Pumpkin is combined with egg, grated Parmesan and breadcrumbs, while dried rosemary and nutmeg give the bites an aromatic, autumn-ready flavor. Their breadcrumb coating is intended to turn crisp and golden, offering a pleasing contrast to the soft pumpkin within. Olive oil and salt round out the simple ingredient list. Serve them as an appetizer before the citrus-led main course, or enjoy them alongside a yogurt sauce or light mayonnaise, as suggested for the recipe.
Pumpkin balls in an air fryerRecipe Pumpkin balls in an air fryer

Looking for a tasty fall dish that will wow everyone? Then you can't miss our pumpkin balls cooked in an air fryer! With just a few simple and easy-to-find ingredients , you can whip up a delicious vegetarian recipe perfect for any occasion in no...

Cod ceviche and roasted butternut squash

The main course pairs white fish ceviche with roasted butternut squash for a fresh, colorful contrast. The squash is seasoned with olive oil, fresh thyme, sea salt and black pepper, while the fish is dressed with lemon, orange and lime juice and zest. Garlic, parsley and cilantro add savory herbal notes; rice wine vinegar, chopped tomatoes and onions contribute further brightness and texture. A finishing scatter of pomegranate seeds brings a vivid accent. This combination balances the menu’s comforting pumpkin flavors with citrus and herbs, making the dish a lively centerpiece.
Cod ceviche and roasted butternut squashRecipe Cod ceviche and roasted butternut squash

Preheat oven to 350F.

Pumpkin sago dessert

Finish the meal with pumpkin sago dessert, a smooth, gently sweet bowl that carries the menu’s autumn ingredient into the final course. Sago is cooked with water, then combined with steamed and mashed pumpkin, sugar and evaporated milk for a creamy, satisfying texture. Pandan leaves bring a distinctive aromatic note to the mixture, complementing pumpkin’s natural sweetness without crowding it. The dessert offers a softer contrast to the crisp starter and fresh, citrus-forward main. Its short ingredient list keeps the focus on the tender pearls, mellow pumpkin and fragrant pandan.
Pumpkin sago dessertRecipe Pumpkin sago dessert

Surprising one dessert very delicious.

Frequently asked questions

Which pumpkin is recommended for the croquettes?
Butternut squash is recommended for the croquettes.

Can the croquettes be made without egg?
Yes. The recipe FAQ suggests using a potato instead of the egg.

Can I use another herb instead of rosemary in the croquettes?
Sage or thyme can be used in place of rosemary.

How should I shape the croquettes for even cooking?
Make them all the same size so they cook evenly; choose regular or smaller bites to suit how you plan to serve them.

Can the croquettes be frozen?
Yes. They can be frozen before or after cooking; freeze uncooked croquettes on a tray first, then transfer them to freezer bags once firm.

What gives the cod ceviche its citrus flavor?
The recipe uses lemon, orange and lime juice and zest, along with rice wine vinegar.

What ingredients make the sago dessert creamy?
Steamed, mashed pumpkin and evaporated milk are combined with the sago, sugar and pandan leaves.

Shopping list for the complete menu

Pumpkin croquettes in an air fryer
  • 14 oz pumpkin (cleaned)
  • 1 egg
  • 1 cup grated Parmesan cheese
  • 3/4 cup breadcrumbs
  • 1 teaspoon dried rosemary
  • 1 teaspoon nutmeg
  • Salt to taste
  • Olive oil to taste
Cod ceviche and roasted butternut squash
  • 1 butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 lb white fish
  • 1 clove garlic, chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons cilantro, chopped
  • Zest of 1 lemon
  • Zest of 1 orange
  • Zest of 1 lime
  • Juice of 2 lemons
  • Juice of 1 orange
  • Juice of 1 lime
  • 2 tablespoons rice wine vinegar
  • 1/4 cup tomatoes, chopped
  • 1/4 cup onions, chopped
  • Salt and pepper to taste
  • 1/4 cup pomegranate seeds
Pumpkin sago dessert
  • 1500 ml water
  • 125 g sago
  • 500 g pumpkin, steamed and mashed
  • 100 g sugar
  • 4 pandan leaves
  • 400 g evaporated milk
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I 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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