CINNAMON-ROASTED PUMPKIN WITH STEWED BEANS

This dish melds roasted sugar pumpkin spiced with sweet cinnamon and smoky paprika with pinto, kidney and butter beans. It’s a creamy, filling and flavorful vegetarian stew ideal for a fall Sunday supper main or side. It uses half of the roasted pumpkin. Mash the remaining cooked pieces and refrigerate for another night, or freeze and blend into smoothies.

5 tablespoons olive oil, divided

½ cup finely chopped sweet onion

½ cup finely chopped carrot

½ cup finely chopped celery, plus ¼ cup

roughly chopped celery leaves, separated 4 cloves of garlic, minced

2 (15-ounce) cans pinto beans, drained 1 (15-ounce) can kidney beans, drained 1 (15-ounce) can butter beans, drained 2 cups vegetable broth

¾ cup maple syrup

¾ teaspoon sea salt

¾ teaspoon freshly cracked black pepper 1 bay leaf

1 (2-3 pound) sugar pumpkin

1 teaspoon cinnamon

1 teaspoon smoked paprika

1 teaspoon kosher salt

½ cup Toasted Pumpkin Seeds (optional)

(recipe follows)

Heat a Dutch oven over medium heat and add 2 tablespoons olive oil. Add the onion, carrot, celery (reserve the celery leaves for finishing the dish) and garlic and saute until tender, about 5 minutes. Add the beans, vegetable broth, maple syrup, salt, pepper and bay leaf. Stir well. Bring to a boil, then turn the heat down to medium-low and simmer, uncovered, 30 minutes, stirring occasionally.

Heat the oven to 400 degrees.

Slice the stem off the pumpkin, cut it in half and scoop the seeds and stringy insides. Save the seeds for toasting, if desired (see recipe below). Peel and discard the skin. Rinse the pumpkin flesh and place on a clean cloth to dry. Using a sharp chef ’s knife, cut the pumpkin into 1/2-inch pieces and place on a rimmed baking sheet.

Drizzle the pumpkin with the remaining 3 tablespoons olive oil. Evenly sprinkle with the cinnamon, paprika and salt. Using a wooden spoon, toss on the baking sheet to coat. Place in the oven and roast until tender with a knife, about 25 minutes. Remove from the oven and let cool slightly.

Fold half of the pumpkin into the beans along with the celery leaves. Reserve the remaining cooked pumpkin for another use. Serve from the pot or transfer to a platter. Top with Toasted Pumpkin Seeds, if desired (see below).

Serves 8-10.

Per serving, based on 8, without pumpkin seeds: 400 calories (percent of calories from fat, 22), 14 grams protein, 67 grams carbohydrates, 13 grams fiber, 10 grams total fat (2 grams saturated), no cholesterol, 608 milligrams sodium.