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As the leaves turn vibrant shades of orange and gold, there’s an undeniable shift in the air that invites us to embrace the warmth of autumn flavors. One of the most delightful dishes that captures this seasonal essence is Maple Roasted Pumpkin & Lentils Delight. This recipe beautifully marries the natural sweetness of roasted pumpkin with the hearty, earthy tones of lentils, creating a wholesome meal that is both satisfying and nutritious. Not only does it celebrate the bounty of the fall harvest, but it also offers a rich tapestry of flavors and textures that make it a perfect centerpiece for any autumn gathering.

Maple Roasted Pumpkin & Lentils

Experience the warmth of autumn with Maple Roasted Pumpkin & Lentils Delight, a deliciously wholesome dish perfect for the season. This recipe pairs the natural sweetness of roasted sugar pumpkin with earthy lentils, creating a hearty, nutritious meal. Enhanced by olive oil, maple syrup, and spices like cinnamon, each bite offers a delightful blend of flavors and textures. Ideal for gatherings or a cozy family dinner, this dish celebrates the bounty of fall and supports healthy eating. Enjoy the comforting essence of autumn in every serving!
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Ingredients
  

1 small sugar pumpkin (about 2-3 pounds), peeled and diced

1 cup green or brown lentils, rinsed

3 tablespoons olive oil

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

2 cups vegetable broth

1 red onion, diced

2 cloves garlic, minced

3 cups spinach or kale, roughly chopped

¼ cup chopped fresh parsley or cilantro (for garnish)

¼ cup crumbled feta cheese (optional for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Pumpkin: In a large mixing bowl, toss the diced pumpkin with 2 tablespoons of olive oil, 1 tablespoon of maple syrup, ground cinnamon, smoked paprika, salt, and black pepper until well coated.

      Roast the Pumpkin: Spread the seasoned pumpkin in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until the pumpkin is tender and slightly caramelized, tossing halfway through.

        Cook the Lentils: While the pumpkin is roasting, in a medium saucepan over medium heat, add 1 tablespoon of olive oil. Sauté the diced red onion for about 5 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.

          Add Lentils & Broth: Stir in the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes or until lentils are tender but not mushy. If the mixture gets too thick, add a little more broth or water.

            Combine Ingredients: Once the lentils are cooked, add the roasted pumpkin and chopped spinach or kale to the lentils, stirring gently to combine. Cook for an additional 5 minutes until the greens are wilted.

              Finish & Serve: Drizzle the remaining tablespoon of maple syrup over the mixture and mix well. Taste and adjust seasoning if necessary. Serve warm, garnished with fresh parsley or cilantro and crumbled feta cheese, if using.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4