Grilled pumpkin stuffed with lentils, roasted onion and garlic with chestnut crumble

Name: Grilled pumpkin stuffed with lentils, roasted onion and garlic with chestnut crumble
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2 serving (as a main)
Ingredients: 1 1 butternut squash; ⅓ ⅓ cup brown lentils; 2 2 tbsp pomegranate seeds; 1 1 large red onion; 12 12 chestnuts; 1 1 bulb garlic; 1 1 tbsp chestnut flour; ½ ½ cup brown lentils; 2 2 tbsp maple syrup; 1 1 tbsp maple syrup; 1 1 tbsp paprika powder; 1 1 tbsp coriander seeds; ½ ½ tbsp chili flakes

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
2 serving (as a main)
Calories
421 kcal
Course
Dinner
Cuisine
European, American

Grilled pumpkin stuffed with lentils, roasted onion and garlic with chestnut crumble

Iris Warren

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Easy to make, comforting vegan oven roast. Perfect as the centerpiece of a festive dinner table, like Thanksgiving or Christmas. Grilled pumpkin stuffed with roasted onion, garlic, and lentils. Crowned with a lentil chestnut crumble and a scattering of fresh pomegranate seeds.

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Ingredients

Servings

1 1 butternut squash
⅓ ⅓ cup brown lentils pre-cooked or canned
2 2 tbsp pomegranate seeds
1 1 large red onion
12 12 chestnuts pre-cooked or packed
1 1 bulb garlic
1 1 tbsp chestnut flour
½ ½ cup brown lentils pre-cooked or canned
2 2 tbsp maple syrup
1 1 tbsp maple syrup
1 1 tbsp paprika powder
1 1 tbsp coriander seeds
½ ½ tbsp chili flakes

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Instructions

Rinse the pre-cooked lentils and let them dry on a paper towel.
Preheat the oven to 430F or 220C.
Cut the pumpkin in half (lengthwise). Remove the seeds. I used an ice team scoop but you can also use a spoon.
Carve each half crosswise.
Rub half of the maple syrup on top and into the cuts. Place in the oven dish.
Cut the onion in 4 to 8 pieces. Coat with the rest of the maple syrup. Pu half of the pieces in each pumpkin hole.
Cut the tops of each garlic clove but leave them on the bulb. Remove all outer skins of the bulb. Wrap into aluminum foil. Place next to the pumpkin.
Put the dish in the oven for 45 minutes. Let cool a bit.
Cut the onion in smaller pieces. Squeeze the soft garlic out of the cloves.
Scoop 3 to 4 tablespoons from each half of the pumpkin. Mash this with the onion, garlic and a half cup lentils. Don't make it into a cream but leave it a bit chunky.
Fill up the pumpkin halfs with the stuffing.
Crumble the chestnuts into smaller pieces. That can be done by hand, but if needed you can cut some pieces with a knife.
Mix the the chestnut crumble with one third cup lentils and a tablespoon chestnut flour. Add a tablespoon maple syrup and mix.
Sprinkle on top of the stuffing.
Place the pumpkin back in the oven for 15 minutes.
Top with the pomegranate seeds.