At this time of year, we seem to accumulate pumpkins in our household like voter pamphlets —we’re not exactly sure where they’re all coming from, or if we’ll ever have time to get through them all and, in the meantime, they’re just haphazardly scattered across our front stoop, kitchen counter and dining room table.
Well, this recipe resulted in one less pumpkin on my counter — and a dozen voter pamphlets read during the inactive roasting time — leaving me with a slightly clearer counter and a warm, happy belly.
Here, the traditional red wine and herbs associated with beef pot roast are used instead with fresh pumpkin and mushrooms to create a rich, earthy sauce that begs to be spooned over rice or biscuits. Be sure to use fresh pumpkin, as pureed canned pumpkin will not do. You could substitute other winter squash — butternut, acorn or Hokkaido squash — for the sugar pie pumpkin.
As with traditional pot roast, this can be made ahead of time and reheated when ready to serve. It keeps for about a week in the refrigerator. And the savory aroma of a pot roast in the oven is sure to perfume your home.
Pumpkin Pot Roast
Serves 6
INGREDIENTS
1 small sugar pie pumpkin
Olive oil
1 yellow onion, peeled and cut into sixths
1 red onion, peeled and cut into sixths
4 large carrots, sliced into 1-inch pieces
4 stalks celery, sliced into 1-inch pieces
8 crimini mushrooms, halved (stems removed)
6 garlic cloves, peeled and lightly smashed
2 tablespoons tomato paste
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
1½ cups red wine
1 tablespoon maple syrup
2 to 3 cups water or vegetable stock
Salt and pepper
DIRECTIONS
Preheat the oven to 350 degrees.
Slice the stem and skin off the pumpkin using a sharp knife. Halve the pumpkin, scoop out the seeds and slice each half into 1½-inch wedges.
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Heat a large Dutch oven over medium-high heat and add enough olive oil to coat the bottom. Add the pumpkin wedges and lightly brown them, about 5 minutes per side. Remove them from the Dutch oven and set aside.
Add more olive oil to the Dutch oven to coat the bottom. Add the onion, carrot, celery, mushrooms and garlic. Saute for 8 to 10 minutes until the onion is soft. Stir in the tomato paste and cook 1 to 2 minutes more. Add the rosemary, thyme, bay leaf, wine and maple syrup and bring to a simmer for 5 minutes to reduce the liquid.
Nestle the browned pumpkin wedges into the Dutch oven and add enough water or stock to just cover the vegetables. Season generously with salt and pepper. Place the lid on the Dutch oven and place it in the oven for 1 to 1½ hours, until the vegetables are tender and the sauce is slightly thickened and flavorful. Serve hot over brown rice, barley, polenta or biscuits.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
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