I’m just going to come out and say it: I’ll take pretty much any excuse I can get to throw pumpkin into just about anything. And I really don’t need much of an excuse, do I? Just this week I noticed some of last year’s pumpkin recipes coming back to life via little traffic spurts. I take that as a sign that you guys are just as into the whole pumpkin thing as I am, so let’s get rolling. This one just occurred to me randomly. I love pumpkin in sweet recipes, but I really love savory pumpkin, especially when teamed up with some warming spices. Pumpkin and dal seemed like the perfect match. The pumpkin chunks make for a nice sweet contrast to the lentils. I’m betting when you eat this you’ll find yourself digging out a pumpkin chunk to go with every bite. You’ll need about a half of an average-sized sugar pumpkin for this, so it’s the perfect recipe to hang on to for those days when you’re likely to have some leftover from pie or some other recipe. If that’s not so likely, or if cracking open a pumpkin is just too much of a pain for you, feel free to sub your favorite sweet winter squash. I’m sure butternut, kabocha and delicata would all be awesome in here. Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
