Pumpkin and sweet potato spread

Ingredients for 6 servings:

• 200 g Hokkaido pumpkin(s)
• 225 g sweet potatoes
• 50 g lentils, red
• 25 g pumpkin seeds
• 1 onion(s)
• 1 orange(s)
• 2 tbsp olive oil
• ½ tsp sambal oelek
• ½ tsp Indian curry powder
• 1 tsp sea salt, as needed
• 2 tbsp oil (ginger oil)
• 1 tsp celery salt
• 2 garlic cloves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

vegan

Preheat the oven to 180°C (top/bottom heat). Halve the pumpkin, remove the seeds, and quarter the pumpkin. Peel the sweet potato. Wrap the pumpkin and sweet potato in aluminum foil. Place the sweet potato in the oven for 60 minutes, then add the pumpkin after 30 minutes. Cook the red lentils in salted water according to the instructions. Roast the pumpkin seeds in a pan without adding any fat. Wash the orange and grate about 1 teaspoon of orange zest. Juice the orange and use the juice for the spread. Peel and slice the onion and garlic. Fry both in a pan with the ginger oil. Remove the pumpkin and sweet potato from the oven. Remove the aluminum foil. Combine all ingredients in a bowl and puree. Season to taste and pour into about 10 small jars. I only put one jar in the fridge at a time; I freeze the rest. https://www.vegan-cooking-with-thalija.de/archive/958