Orange and black! Visually, everything about this dish screams Halloween to me and I even considered carving these little pumpkin pots into jack-o’-lanterns. In this recipe, roasted sugar pie pumpkins are filled with chana masala and then served over a bed of warm forbidden rice. For Thanksgiving or any fall dinner, this makes a delicious and seasonally spectacular entrée.
The full recipe for this dish is available in my cookbook, Veg-Table