Hello Autumn! It’s officially Autumn and that means the beginning of the pumpkin season. During the coming months pumpkins will show up everywhere and why not go for some of its endless possibilities – you know, apart from making Halloween lanterns. Eating seasonal vegetables is a great way to eat healthy on a budget. We often cook it into a creamy soups, or roast it in the oven to eat it like pumpkin ‘fries’ as a side dish. However, the other day we decided to roast the pumpkin and used it as a base for an Autumn salad with puy lentils, goats cheese and walnuts. It’s such a lovely dish and we thought we would share it with you guys.
Roasted Pumpkin with Puy Lentils and Goats Cheese
(Makes 4 servings)
1 Hokkaido pumpkin
1 cup/ 250 ml puy lentils
70 g fresh goat cheese (or feta cheese)
1 big onion
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
2 tbsp fresh parsley, chopped
1/2 tsp chili powder
1 tsp white wine vinegar (or lemon juice)
Salt and pepper
Preheat the oven to 400 F / 200 C.
Start by rinsing the puy lentils. Transfer to a saucepan and cook in 500 ml water together with 1 tsp salt. Let the lentils simmer for 20-25 minutes. When the lentils are tender discard all remaining water.
Prepare the pumpkin while the lentils are simmering; half the pumpkin and scoop out the seeds with a spoon. Chop the pumpkin into 1,5 cm width pumpkin fries and mix with 1 tbsp olive oil, chopped fresh rosemary, chili powder, salt and pepper. Place the fries on a baking tray and set aside. Chop the onion and mix with 1 tsp olive oil. Add the onion to the baking tray. Bake it all for 15 minutes. When there’s 7 minutes left, add the walnuts to the baking tray and bake along for the remainder of the time.
Toss the puy lentils with 1 tsp olive oil, white wine vinegar, and chopped parsley.
Arrange the baked pumpkin fries on 4 plates and serve with puy lentils, baked onions, goats cheese and walnuts on top.
Tip: if you have any sour herbs, they match this dish perfectly. I’ve decorated with a few sour clover flowers.