Please just Understand my seasonal obsession with pumpkin! It’s almost over now and you will be able to move to another vegetable!
For the moment just try this recipe out and see how the same amazing sweet vegetable can offer a different experience according to each recipe!
WHAT YOU WILL NEED:
for 4 people
- ½ medium Hokkaido pumpkin
- 400g brussels sprouts
- 2 tablespoons of olive oil
- ½ orange juice
- 1 tablespoon dark miso paste
- 1 teaspoon maple syrup
- ½ teaspoon cinnamon
- 1 teaspoon dried thyme and rosmary
- 1 apple
- 2 cups cooked white beans
- 1 onion
- 2 garlic cloves
- ½ cup plant milk
- 2 bay leaves
- 1 tablespoon white miso
- ½ teaspoon salt
- 1 tablespoons olive oil
- 1 tablespoon olive oil
HOW TO:
Heat The Oven at 200°C.
Cut the half Hokkaido in slices and the brussels sprouts in 2 parts;
Roast the Hokkaido slices with one tablespoon of olive oil, juice from ½ orange, cinnamon, salt and dried herbs for about 30-40 minutes and the brussels sprouts with 1 tablespoon of olive oil, miso paste and maple syrup for about 20 minutes;
Peel the onios and garlic and cut it in chuncks.
Cut the apple in 2. Save one half for the purée and cut the other half in cubes;
In a medium cooking pan, cover the onion and garlic and ½ apple with the nut milk, salt, and bay leaf and cook it with the lead on for about 20 minutes;
Add the cooked beans to the pan and let it simmer for more 5-10 minutes;
Remove the bay leaves and blend everything in a small food processor or blender until smooth;
Transfer back to the pan and add the apple pieces to it. Adjust liquid and salt if necessary. Bring to a quick boil;
Spread the purée into a big sharing plater and spread the veggies on the top. It’s best if served warm;
The purée and the pumpkin can be frozen for up to 3 months. The brussel sprouts once cooked will loose texture in the freezer;
Leftovers will be fine for 3-5 days in the fridge.