Daily menu, October 9: a delightful journey with butternut squash compote, creamy orzo pasta, and easy walnut cake
Friday 9 October 2026 15:00 - Juliette Hess
Butternut squash compote: a sweet and savory delight
This butternut squash compote is a perfect starter that combines roasted butternut squash with a blend of spices and citrus. With ingredients like cinnamon sticks, ginger, and a hint of crushed red pepper, this jam-like dish offers a unique flavor profile that tantalizes the taste buds. The addition of orange juice and zest brightens the dish, making it an excellent pairing for bread or as a topping for meats. This compote not only serves as a great appetizer but also adds a touch of elegance to your meal.
Butternut squash compote/jam
1. Place all the ingredients in a large pot and cook on medium low heat until the squash is very very soft. (It does not take any time to cook the squash since the cubes are roasted in the oven and soft to touch)
One-pot orzo pasta: a creamy and hearty meal
Dive into this one-pot orzo pasta dish that brings together the best of comfort food. Featuring bell peppers, chorizo, and fresh spinach, this recipe is designed for ease and flavor. The orzo pasta cooks gently in a rich broth, absorbing all the delicious flavors while the cream adds a luscious texture. Topped with grated Parmesan cheese, this dish is not only visually appealing but also a complete meal that requires minimal cleanup. Perfect for a busy weeknight or a cozy dinner with friends!
One-pot orzo pasta with bell peppers, chorizo, and spinach
A creamy one-pot orzo dish with everything you need for a delicious meal! Here, we put everything in the same dish: orzo pasta, spinach, bell pepper, chorizo, broth, and a little cream. The oven takes care of the rest while the pasta cooks gently,...
Super-easy walnut cake: a rustic treat
End your meal on a sweet note with this super-easy walnut cake. With just four main ingredients, this cake is a breeze to make and offers a delightful crunch from the wallets. The moist texture and rich flavor make it an ideal dessert for any occasion, whether enjoyed with coffee or as a simple afternoon snack. Optional decorations like powdered sugar and walnut kernels can elevate its presentation, making it a charming addition to your dessert table.
Super-easy walnut cake with just 4 ingredients
After the almond cake ... after the hazelnut cake ... now it's time for walnut cake ! An even more rustic version, ultra moist and above all so easy that there's no excuse not to make it. With just 4 ingredients (5 if you add the vanilla!), this...
Frequently asked questions
What can I serve with the butternut squash compote?
This compote pairs well with crusty bread, cheese platters, or as a topping for roasted meats.
Can I make the orzo pasta dish ahead of time?
Yes, you can prepare it in advance and reheat it gently before serving.
Is the walnut cake suitable for special diets?
This cake is simple and can be made gluten-free by using a suitable flour substitute.
How should I store the leftover compote?
Store it in an airtight container in the refrigerator for up to a week.
Can I add other ingredients to the orzo pasta?
Absolutely! Feel free to add other vegetables or proteins to customize it to your taste.
This compote pairs well with crusty bread, cheese platters, or as a topping for roasted meats.
Can I make the orzo pasta dish ahead of time?
Yes, you can prepare it in advance and reheat it gently before serving.
Is the walnut cake suitable for special diets?
This cake is simple and can be made gluten-free by using a suitable flour substitute.
How should I store the leftover compote?
Store it in an airtight container in the refrigerator for up to a week.
Can I add other ingredients to the orzo pasta?
Absolutely! Feel free to add other vegetables or proteins to customize it to your taste.
Shopping list for today's menu
Butternut squash compote
- 2 1/2 cups roasted Butternut squash
- 1 cup Sugar
- 1/4 tspn Salt
- 2 cinnamon sticks
- 2 cloves
- 2 cardamoms
- 1 inch piece ginger grated well
- 1 pinch of crushed red pepper
- Juice and zest of one orange
- 2 tblspns Apple Cider vinegar
- 5 oz orzo pasta / risoni
- 1 yellow bell pepper
- ½ mild chorizo
- 1 cup fresh spinach
- ⅓ cup + 1 tbsp heavy cream
- 1⅔ cups vegetable broth
- ⅓ cup grated Parmesan cheese
- 3 eggs
- 1/2 cup white sugar
- 4.2 oz shelled walnuts
- 1 teaspoon vanilla extract (optional)
- 2.5 tablespoons butter
- 1 teaspoon powdered sugar (optional)
- 10 walnut kernels (optional)
Juliette HessI 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!
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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