Merguez with Pumpkin

With Zinfandel



  • 2 Merguez or (raw) Chorizo sausages

Pumpkin puré

  • 300 g Butternut squash
  • 1 dl Heavy cream
  • 1/2 dl Dry white wine
  • 10 g Butter (preferably room temperature)
  • 1 tsp. White balsamic vinegar
  • 1 tsp. Kikkoman Soy sauce
  • 5 tsp. Extra virgin olive oil
  • 1/2 tsp. Salt

Roasted Pumpkin

  • 150 g Butternut squash
  • 2 tsp. Olive oil
  • Salt


  • 5 g Small dark green pumpkinseeds
  • 1/2 tsp. Olive oil
  • Watercress or mint


  • Set oven to 400F

Pumpkin puré

  • Slice of the very top of the butternut to remove the stem, sometimes it helps to twist the pumpkin while cutting.
  • Carefully slice three rings of 3/4inch or so. I find this to be the easiest way if you don’t have a knife big enough to slice the length of the butternut.
  • Cut off the peel from the disks, then using a fork, remove the seeds.
  • Take one ring and leaving the stringy center out, cut 12 triangular pieces and put in a roasting pan.
  • Roughly chop the other two rings. Take four small pieces and add to the roasting pan (These will later be used to prop up Merguez for nicer presentation)
  • Add the roughly chopped squash in a pot with 2/5 cups heavy cream (10 tbs), 1/5 cup white wine (5tbs), 1/2tsp salt. Stirring occasionally, let simmer without a lid until the pumpkin is very soft, about 20-25 minutes on medium high heat.
  • Continue with the rest of the recipe while the pumpkin is cooking.
  • When cooked take the pumpkin mixture of the heat and strain away the liquid.
  • In a blender add 40 grams of butter and 1tbs of white balsamic and 1tbs of soy sauce and the strained pumpkin. Blend until smooth.

Roasted Pumpkin

  • In a small oven form roll the butternut triangles in 2tsp of olive oil, and a generous sprinkling of salt, put them in the oven for 15-17 minutes. They don’t need to be shaken or stirred.


  • Sear the Merguez sausages for about 15 minutes on medium heat, if the Merguez starts getting very dark, add 1-2 tbs of water to the pan.

Pumpkin seeds

  • With a ½tsp olive oil put the seeds in the oven for 3 minutes to give them a bit of a toast.


  • For a little extra dazzle to the plate, put a ½ tsp of good quality olive oil on the plate and using a brush, brush the oil across the plate, delicious and beautiful! (Optional)
  • Slice the Merguez in long, elliptical slices, and brush them with oil to give them a little sheen.
  • Take a spoonful of the puré and dollop it on the plate, sprinkle the seeds across the plate.
  • Now to prop up the Merguez slices take one of the small pumpkin pieces and hide it under the Merguez in the puré.
  • Place the pumpkin triangles nicely on the plate, garnish with watercress or mint.
  • Enjoy with a nice glass of Zinfandel!