Time to use up that Swiss chard (it goes bad pretty quick, you know). Let’s see, what else do we have? Why, a sweet little sugar pumpkin makes the perfect pairing. So here we go: Swiss chard and lentils with a side of mashed pumpkin. Delicious!
Cut pumpkin in half, scoop out seeds (I like to use an ice cream scoop for this job). Add a dab of organic raw coconut oil in each half and bake cut side up in 375 oven for 45 min (can turn over halfway through cooking). Meanwhile, put half a cup lentils and one cup water in a small pot and gently simmer until water is mostly gone (around 30-40 min), then turn off heat and cover.
Saute a minced garlic clove in 1 TBSP olive oil for 1 minute, then add chopped Swiss chard stems. Cover and cook for 10 minutes, stirring occasionally. Add another TBSP of oil and the chard leaves and stir over medium heat until leave are bright green and barely wilted. Turn off heat, add the lentils. Salt and pepper. Squeeze of lemon.
Remove pumpkin from oven and let cool slightly. Use that ice cream scooper to transfer the pumpkin flesh to a bowl. Add a pat of butter. Salt and pepper liberally. Herbes de Provence sea salt from Spice Ace really puts the flavor over the top.
The timing is very easy here; it all comes together nicely. The colors, textures and tastes are in perfect balance. It’s bitter-sweet, and just right!
Note: This pairing can easily be made vegan by substituting more coconut oil for the butter.