Here’s a veg-forward main course that’ll bring everyone running to the table. Holiday flavours you crave are here: pumpkin and warm spices, and with the addition of pecans, you might just skip the pecan pie for dessert!
Yield: 6-8 servings
Difficulty: Easy
Ingredients
Mashed Pumpkin:
1 large pie pumpkin (4-5 pounds/2 kg)
Vegetable oil
Salt and pepper
2 teaspoons (10 ml) cinnamon
2 teaspoons (10 ml) ground cumin
2 teaspoons (10 ml) ground coriander
4 tablespoons (60 ml) butter
Filling:
2 tablespoons (30 ml) butter
2 medium onion, diced
2 cloves garlic, minced
5 stalks celery, diced small
2 carrots, diced small
¼ cup (60 ml) tomato paste
Salt and pepper
2 cups (470 ml) chopped toasted pecans
1 cup (240 ml) dried green lentils
1 quart (1 L) vegetable stock
1 tablespoon (15 ml) tamari
½ bunch sage, chopped leaves
1 tablespoon (15 ml) dried mushroom powder (such as Vietnamese or porcini)
1 tablespoon (15 ml) apple cider vinegar
¼ cup (60 ml) dried potato flakes
1 cup (240 ml) frozen peas
1 cup (240 ml) frozen corn
½ bunch sage leaves, fried, to garnish
Method:
Preheat the oven to 425 F (220 C).
For the Mashed Pumpkin:
Halve the pumpkin and scoop out the seeds.
Brush the cut halves with oil and season with salt, pepper, cinnamon, coriander, and cumin.
Transfer to a lined baking sheet, cut-side-down and roast for 45 minutes – 1 hour, until you can indent the skin easily with your thumb.
Remove and cool slightly, then scoop the flesh out of the skin into a bowl.
Add the butter and mash to a chunky consistency.
For the Filling:
While the pumpkin is roasting, assemble the filling: heat the butter in a large saucepan over medium heat, then sauté the onions, celery, carrots, and garlic until lightly browned and caramelized – about 5 minutes.
Add the tomato paste and stir to coat.
Stir in the pecans and lentils and stir to coat and heat through, 1-2 minutes.
Add stock, sage, and tamari and stir. Bring to a low boil and continue to cook until the lentils are tender, and the liquid has reduced, about 30 minutes.
Add the potato flakes, tamari, mushroom powder, and vinegar, season with salt and pepper. Cook 1-2 minutes until thick.
Remove from heat and add the peas and corn, stirring gently to combine.
To Serve:
Lightly grease a 2-quart baking dish.
Transfer filling mixture to the prepared baking dish and carefully top with rustic chunks of mashed pumpkin.
Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the pumpkin is lightly browned on top.
Let cool briefly before serving.
Garnish with fried sage leaves.
You might also like these recipes
