Fairytale Pumpkin Feast for Two
The perfect date night meal featuring a baked fairytale pumpkin, rice, lentils, and veggies smothered in fairytale pumpkin sauce.
Servings: 2
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.