Roasted Pumpkin with Leeks Two Ways

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Roasted Pumpkin
Vegan Szechuan Roasted Pumpkin with Leeks 2 Ways signals the beginning of Autumn for us. I love the contrast of the Szechuan peppercorns and the sweet pumpkin that is both seared and roasted giving it a nice char. Combine that with leeks 2 ways; the white tender part being turned into a creamy purée and the green part braising into melted leeks with just a bit of tooth. The combination is pleasing to the eye and the palette.
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Le Creuset Skillet

Le Creuset Enameled Cast Iron Signature Iron Handle Skillet, 11.75" (2-3/8 qt.), Cerise
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WÜSTHOF Classic 8" Chef's Knife, Black
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Vitamix Explorian Blender with Programs, Professional-Grade, 64 oz. Low-Profile Container, Black (Renewed Premium)
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WHAT YOU NEED…

  • Pumpkin: Orange Pie Pumpkins are ideal for this recipe.
  • Leek: One large leek will be all you need.
  • Szechuan Peppercorn: We recommend the whole peppercorn and then grinding them up. If you don’t have a mortar and pestle, you can place them in a plastic bag and pound them with a rolling pin or heavy pan.
  • Shiitake Mushrooms: We used dried shiitake for this recipe but you could use fresh. If you don’t have shiitakes, use what you have or what you like.
  • Olive Oil: We always recommend using extra virgin olive oil.

How To Make Szechuan Roasted Pumpkin

CUTTING PUMPKIN
PUMPKIN CUT IN HALF
Cut the pumpkin in half using a serrated knife.
PUMPKIN CUT INTO ROUNDS_
Cut the pumpkin into rounds.
PUMPKIN CUT INTO CRESENT_
Then cut the rounds in half and remove the seeds.
COOKIMG ROASTED PUMPKIN IN CAST IRON PAN
ROASTED PUMPKIN IN CAST IRON PAN
Sear the pumpkin on both sides using a skillet.
GLAZING ROASTED PUMPKIN_
Glaze one side of the pumpkin and cook in the oven for 10 minutes.
GLAZED AND ROASTED PUMPKIN_
Remove, flip and glaze the other side and return to the oven for another 10 minutes.

How to Make Szechuan Pepper Glaze

SZECHUAN PEPPER GLAZE FOR ROASTED PUMPKIN
Using a mortar and pestle, grind up the Szechuan peppercorn.
Szechuan Mix
Mix ingredients.
SZECHUAN PEPPER GLAZE IN BOWL
Combine all ingredients to create the spicy Szechuan marinade for the Pumpkin.
FINISHED SZECHUAN PEPPER GLAZE_

How to Make Creamy Leek Purée

CREAMY LEEKS, MELTED LEEKS INGRIDEINTS
For this section, we will use the white part of the leek.
CUTTING LEEKS INTO STRIPS_
Cutting it into quarters and then dicing it.
soaking leeks to remove dirt
Placed the diced leeks into cold water to clean any dirt that may be inside.
CREAMY LEEKS READY TO COOK
Once clean place the ingredients into a pot.
COOKING CREAMY LEEKS_
POURING CREAMY LEEK SAUCE_
Once the potatoes are cooked and soft, blend until creamy.

How to Make Melted Leeks

SLICING GREEN PART OF LEEKS_
Slice the green part of the leek into 1/4-inch discs.
sliced green part of the leeks
REMOVING SHIITAKE MUSHROOM STEMS
Remove the stems of the shiitake mushrooms.
ADDING LEMON ZEST TO LEEKS_
Next, add to a pot with olive oil and lemon peel.
COOKING LEEKS WITH LEMON, OLIVE OIL_
Leeks cooking with shiitake mushrooms.
PLATED MELTED LEEKS_

Chefs Tips

  • Use a deep container to clean the leeks. Any grit will sink to the bottom of the container and the leeks will float to the top.
  • Take care when working with Szechuan peppers. Use gloves or thoroughly wash your hands after touching them.
  • Dried or fresh shiitake mushrooms will work for this recipe.

Roasted Pumpkin with Leeks Two Ways

Course: Appetizer, Dinner
Cuisine: Asian, French
Keyword: Leek, pumpkin
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 as a starter
Calories: 311kcal
Author: Those Vegan Chefs
Roasted pumpkin and leeks tend to be mostly a French dish that gets a huge smack of Spice with the Szechuan pepper. The idea of using the whole leek and creating two separate flavors, textures, and cooking techniques. We have a creamy leek sauce that is sweet and layered.
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Ingredients

Roasted Pumpkin

  • 1 pumpkin orange, small
  • ½ tsp salt sea
  • 2 Tbsp olive oil extra virgin

Szechuan pepper Glaze

Creamy Leeks

Melted Leeks and Shiitakes

  • 2 cups leek green part
  • 1 lemon zested with a peeler
  • 2 Tbsp olive oil extra virgin
  • ½ tsp salt sea
  • 1 ½ cups shiitake dried or fresh

Instructions

How to make Roasted Pumpkin

  • Preheat the oven to 450 degrees
  • Cut the pumpkin into rounds of about 1 inch in thickness. Remove the seeds.
  • Cut the rounds in half creating a half circle.
  • Heat a heavy cast iron over medium-high heat, and add the extra virgin olive oil once the pan is hot.
  • Season the pumpkin with sea salt.
  • Cook the pumpkin until orated on both sides in the pan. Place the roasted pumpkin on a baking rack.
  • Baste the pumpkin with the Szechuan pepper glaze. Cook for 10 minutes, flip and glaze. Cook for 10 minutes.
  • To finish the pumpkin lightly brush with extra virgin olive oil.

How to make Szechuan pepper Glaze

  • Use a mortar and pestle to grind the Szechuan peppercorn. No need to go crazy just break them up about a minute worth of grinding.
  • In a small bowl mix all of the ingredients together.

How to make Creamy Leeks

  • Cut the white part of the leek into large dice. Place the diced leek in a large deep bowl of cold water. Gently stir and agitate the leeks to remove the dirt between the layers.
  • Heat a sauce pot and the extra virgin olive oil over low heat. Gently remove the leeks from the water, the goal is to remove the leeks floating without disturbing the dirt at the bottom of the bowl.
  • Add the leeks to the pot, salt, and stir. Cook for 2 minutes, the cashews, potatoes, garlic, and Keifer Lime leaves. Continue to cook for 2 minutes.
  • Add the Vermouth, cooking until reduced by half. Add the plant milk and the water.
  • Cook until the potatoes are tender, about 15 minutes. Puree in a high-speed blender until smooth.
  • Set aside.

How to make Melted Leeks

  • Cut the green part of the leek into 1/4 inch thick rounds. Place the rounds in a bowl of old water. Gently push the rings apart to create individual rounds. Soak to remove any dirt.
  • Remove the stems from the shiitakes using the tip of a pairing knife.
  • Heat a sauce pot over medium heat, and add the extra virgin olive oil, leek rounds, and shiitake mushrooms.
  • Gently peel the lemon zest into the leeks and shiitakes. Season with sea salt.
  • Start to stir and cook the leeks. The cooking time is bout 10 minutes. The goal is to balance tenderness and maintaining the color of the leeks.
  • Once cooked pull off the heat.

Plating

  • Spread a thin layer of the melted leeks and shiitake in a row. Place three portions of pumpkin on top of the leeks, and place a shiitake mushroom in the middle of each pumpkin. Garnish around the roasted pumpkin with micro shiso. Spoon the creamy leeks in the front of the pumpkin, and gently create a well in the middle of the sauce. Spoon a small amount of melted leek extra olive oil in the middle.

Notes

Nutritional values are an estimate.

Nutrition

Calories: 311kcal | Carbohydrates: 34g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 1025mg | Potassium: 1143mg | Fiber: 5g | Sugar: 13g | Vitamin A: 19653IU | Vitamin C: 27mg | Calcium: 164mg | Iron: 4mg

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