And as the trees are turning and the weather’s getting cooler; it’s time to kick back and enjoy a Pumpkin Spice Latte. After all it’s fall!

Pumpkin and Button Spätzli Stir-Fry

Cut the pumpkin into cubes, steam until soft for about 20 minutes, puree, leave to cool.

Put the flour, eggs, salt and pumpkin puree in a bowl and beat to a smooth dough, leave to rest for 30 minutes.

Finely chop the onion, cut the leek into rings.

Sweat both together in hot oil, deglaze with cider.

Add the stock and chestnuts, cook for 10 minutes, season with rosemary, salt and pepper.

Cut the Emmentaler AOP in small cubes.

Heat a good amount of salted water.

Push the dough through a button spaetzle sieve in portions directly into the simmering water.

As soon as the button spaetzle rise to the surface of the water remove using a slotted spoon.

Add the button spaetzle to the chestnut mix, heat briefly and mix in the cubes of cheese.

Ingredients

• 1 pound pumpkin flesh
• 1.5 pound spelt flour
• 3 eggs
• 1 tsp salt
• 1 small onion
• 1 leek
• 1 tbl oil
• 3.4 ounces cider
• 5 ounces vegetable stock
• 12 ounces defrosted frozen chestnuts
• Some rosemary
• Pepper
• 4 ounces mild Emmentaler AOP

Emmentaler is the original Swiss cheese, world-famous for its distinctive holes and one-of-a-kind flavor. First produced more than eight centuries ago in the canton of Bern in the valley of the Emme River, Emmentaler AOP is still made in 200-pound wheels. This endlessly popular cheese is known as the king of cheese, and plays an essential role in Swiss communities and on American tables everywhere. Emmi cheeses can be found in all major supermarkets throughout the U.S.

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