Fall is slowly setting in, bringing with it an irresistible urge to warm up with hearty, aromatic dishes. As the days grow shorter in October, we often find ourselves seeking more comfort at home, while still maintaining a smooth daily routine. As an eco-decor-cooking mentor, Pebbly is here to help you turn your weekday meals into true moments of serenity.

Adopting a method of planning your meals in advance allows you to welcome the first chill of fall with a smile. By cooking everything in one go, you can fully enjoy your evenings without having to spend time in the kitchen, while ensuring your family enjoys balanced meals that showcase squash, leeks, chestnuts, and other fall delights.

The recipe

Start by scrubbing your potimarron thoroughly under running water. One of the great things about this squash is that its thin skin becomes tender when cooked, so there’s no need to peel it! Cut it in half, remove the seeds and cut the flesh into large cubes.

In a large saucepan, gently fry the finely chopped onion in a dash of olive oil. Add the pumpkin cubes, stir for a few moments, then pour in the vegetable stock. Leave to simmer over a medium heat for about twenty minutes. Once cooked, stir in the chestnuts (keep a few aside for garnish) and blend everything until you have a perfectly smooth and velvety texture. In a small dry frying pan, toast the chopped hazelnuts for a few minutes to bring out their full flavour.

Storage

To keep this comforting soup fresh throughout the week without it going off, the vacuum storage set is the ultimate ingenious solution. Thanks to its compact electronic pump, you can extract the air in a matter of seconds. This vacuum-sealing process preserves all the vitamins, the subtle flavours of the chestnuts and the lovely golden colour of your soup for up to 5 days in the fridge.

The recipe

Peel and chop the butternut squash and the potatoes into chunks. Cook them in a large saucepan of boiling salted water for about 20 minutes, until they are very tender. Drain them and mash them into a smooth purée, seasoning with salt, pepper and a generous pinch of nutmeg.

Meanwhile, place your duck legs on a large bamboo board. Remove the skin and bones, then gently shred the meat using two forks. In a frying pan, gently fry your finely chopped shallots in a tiny bit of the reserved duck fat, then add the shredded meat and cook until very lightly browned.

Next, assemble the dish. Place the meat at the bottom of an ovenproof dish, cover with your homemade mashed potato and sprinkle with hazelnut breadcrumbs. Then bake at 200°C for 20 minutes. For this recipe, we recommend assembling and browning the dish directly in the large rectangular glass dish . Made from highly resistant borosilicate glass, it withstands oven heat whilst offering an elegant presentation thanks to its Cream-coloured ceramic-effect finish.

Storage

Once the dish has cooled, simply secure the airtight lid and place it in the fridge without transferring the contents to another container.

The recipe

Wash, peel and cut the fruit into small, even pieces. Place them in a saucepan with a little water and the cinnamon. Simmer over a very low heat for about 20 minutes, until the fruit is very soft, then remove from the heat.

In a mixing bowl, prepare the crumble topping by rubbing the oats, chopped hazelnuts and butter together with your fingertips until the mixture resembles fine breadcrumbs. Spread this mixture onto a baking tray lined with baking paper and bake at 180°C for 15 minutes until it is golden and crisp.

To measure out your rolled oats and hazelnuts accurately, the 1L glass and silicone measuring jug is extremely practical thanks to its clear measurements.

Storage

To ensure the crumble stays nice and crumbly for the rest of the week, we recommend baking it and storing it in the our ovenproof dish . These sleek little dishes are perfect for portioning out healthy and delicious individual servings.

Our organisation tips for a successful October cooking session

• ⏱️ Make the most of your time by starting dishes that take a long time in the oven (such as duck parmentier and stewed vegetables) whilst the cream soup and curry simmer gently on your hobs.
• 🔪 Gather all your chopped vegetables right at the start of your meal prep session so you only have to wash your chopping board and knife once.
• ❄️ Make sure you let your dishes cool to room temperature before sealing your containers tightly, to prevent condensation.

Planning your meals in advance is the best way to take the pressure off as the working week begins. By equipping yourself with clever, durable glass storage solutions, you’ll transform the chore of making dinner into a truly enjoyable shared experience. Get started this autumn: the aroma of spices and the comfort of home-cooked food will soon make this routine your best ally for wellbeing.