Red wine, fresh herbs, mushrooms and a sugar pie pumpkin combine to make this earthy, autumn-perfect pot roast certain to delight vegetarians and omnivores alike.
Red wine, fresh herbs, mushrooms and wedges of sugar pie pumpkin combine to make this earthy, autumn-perfect pot roast certain to delight vegetarians and omnivores alike. At this time of year, we seem to accumulate pumpkins in our household like voter pamphlets —we’re not exactly sure where they’re all coming from, or if we’ll ever have time to get through them all and, in the meantime, they’re just haphazardly scattered across our front stoop, kitchen counter and dining room table.
Here, the traditional red wine and herbs associated with beef pot roast are used instead with fresh pumpkin and mushrooms to create a rich, earthy sauce that begs to be spooned over rice or biscuits. Be sure to use fresh pumpkin, as pureed canned pumpkin will not do. You could substitute other winter squash — butternut, acorn or Hokkaido squash — for the sugar pie pumpkin.
Add more olive oil to the Dutch oven to coat the bottom. Add the onion, carrot, celery, mushrooms and garlic. Saute for 8 to 10 minutes until the onion is soft. Stir in the tomato paste and cook 1 to 2 minutes more. Add the rosemary, thyme, bay leaf, wine and maple syrup and bring to a simmer for 5 minutes to reduce the liquid.
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