Spicy Baked Pumpkin with White Beans

by La Kompott
Vegetarian
40 min
Spicy Baked Pumpkin with White Beans
An easy and filling vegetarian dish. Butternut squash or hokkaido pumpkin works well in this recipe. Pumpkin can also easily be swapped for sweet potato and if you want a fully vegan version just leave out or replace the butter and parmesan with plant based alternatives. If you don`t have gochujang you can use any other type of chili paste, like harissa or sambal oelek.

ingredients

  • 400 g pumpkin
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 tsp red wine vinegar
  • 1 tsp gochujang
  • 2 tsp maple syrup
  • 2 x shallots
  • 1 clove garlic
  • 1 tsp salt
  • 1 pinch black pepper
  • 1 can white beans
  • 30 g parmesan
  • 1 x organic lemon
  • 1 handful fresh basil
  • 1 pinch chili flakes

method

  1. Preheat the oven to 200 °C. Remove the seeds from the pumpkin and slice into wedges. Transfer to a sheet pan with parchment paper and dress with olive oil, salt and pepper. Bake for 15 minutes.
  2. Stir together vinegar, maple syrup, gochujang, 1 tbsp of olive oil and a pinch of salt. Brush both sides of the pumpkin wedges with the marinade and continue to bake for about 10-15 minutes (or until they are tender and has a nice colour).
  3. Finely slice the shallots and heat about 1 table spoon of olive oil in a saucepan. Sweat the shallot for about 3-4 minutes on low to medium heat. Add sliced garlic and a little salt and pepper. Sweat for another minute before adding the drained beans.
  4. Simmer on low heat for about 10 minutes (or until they are a little bit softer than when they were added). Add a couple of tablespoons of water while simmering so that they don`t dry out. Use a fork and mash some of the beans in order to create a creamier texture. Stir in grated parmesan and a couple of knobs of butter. Season with salt, pepper, a squeeze of lemon juice and a little lemon zest.
  5. Add the beans to plates and top with the baked pumpkin wedges. Finish off with fresh basil, a drizzle of good olive oil, a pinch of chili flakes and a bit more freshly grated parmesan.
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