Cut the Red Kuri squash in half, remove the seeds and cut into 1 cm cubes. 
Finely dice the onion and garlic. 
Place the oyster mushrooms on the 85 cm skewers, preferably piercing them through the stalk and stacking them in opposite directions.


Put the vegetable broth, white wine vinegar, white wine and raisins in a saucepan. Place it on the cooking plate and let it simmer. 
Once the fregola is ready, fold in the raisins. 

Dissolve the saffron in warm water. 
Sauté the onion and garlic in a pot with plenty of olive oil. 
Add the fregola, stir briefly and deglaze with white wine. 
Pour in the vegetable broth and simmer gently. After 10 minutes, stir in the soaked saffron and simmer until the fregola is cooked. If necessary, stir in more water. 


Oyster mushrooms
Sear both sides of the skewers with oyster mushrooms in some oil on the cooking plate. Season with salt and pepper. 
For some extra roasted aromas, place the skewers on the Horizontal Skewer Ring over the embers. Turn them constantly, until the mushrooms are nice and crispy. 


Red Kuri Squash
Add some oil to the cooking plate and sear the squash cubes. 
Cut the orange in half and sauté briefly on the cooking plate. 
Season the pumpkin with salt, add a little brown sugar and squeeze some orange juice on top. 
Remove the pumpkin cubes from the heat and mix them into the finished fregola, together with the raisins. 


Pour some oil over the cooking plate. Fry the sage until it's crispy, turning constantly and adding more oil if needed. 
Move the sage to a power towel. Once the sage has drained, break off the leaves, add them to a bowl and season with fleur de sel. 


Place the fregola with pumpkin in the middle of the plate. Top with the mushrooms and raisins, then garnish with sage leaves. 

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