Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
Fairytale Pumpkin Feast for Two
The perfect date night meal featuring a baked fairytale pumpkin, rice, lentils, and veggies smothered in fairytale pumpkin sauce.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Servings:
2
Author:
Amanda Nicole Smith
Ingredients
1
fairytale pumpkin
1
cup
romanesco or broccoli
1/2
cup
rice; measured dry
1/2
cup
lentils; measured dry
1/2
cup
celeriac; shredded
1/2
cup
parsnip; shredded
1
onion slice; diced
Pumpkin Sauce
3
cups
fairytale pumpkin "meat"; from original
1
cup
non-dairy milk; coconut milk
1
garlic clove
1/4
cup
fresh parsley; 1 tbsp dried
1
tsp
mustard seed
1
tsp
turmeric
1/2
tsp
black pepper
1/4
tsp
salt
Instructions
Cut the top off of fairytale pumpkin with a large sharp knife.
Scoop out the guts.
Bake at 350° F for 1 hour.
Start cooking rice and lentils, preferably in a rice cooker.
With about 7-10 minutes left on the rice and lentils, throw in the shredded celriac and parsnip, romanesco or broccoli, and diced onion.
Once the pumpkin is done cooking, scrape out about 3 cups of "meat" and throw it in the blender.
Add in the rest of the sauce ingredients and blend.
Add the rice, lentil and veggies into the pumpkin bowl and pour the pumpkin sauce on top.
Notes
Reheat in the oven at 350 degrees for about 15 minutes, or until warm.