Stamppot, that's real Dutch winter food. The roasted pumpkin adds spice and the parsnip provides a sweet touch. This stamppot is so delicious and satiating that you don't need to eat anything with it. Would you like to? How about sautéed mushrooms, (veggie) chicken or prawns? The delicious peanut gravy completes the stew, we are fans!

Approach it like this: roast the pumpkin, when it is in the oven make the puree and when it cooks make the gravy.

Preparation:
1. Preheat the oven to 200 degrees. Prepare a baking tray with baking paper.
2. Peel the pumpkin and cut it into 1½ x 1½ cm cubes. Mix the pumpkin with the onion, oil and spices. Spread in a single layer on the baking tray.
3. Roast for 30 minutes, flipping once halfway through.
4. For the puree, put the parsnips, potato and lentils with plenty of water and the stock cube in a pan. Bring to the boil and cook over low heat for 20 minutes or until potatoes and parsnips are tender.
5. While this is cooking, make the peanut gravy
6. Heat the oil in a small pan. Fry the onion gently for 5 minutes. Stir occasionally. Then add the sambal, peanut butter, soy sauce and water and simmer gently until a sauce binds. Stir occasionally.
7. For the puree, drain the potato parsnip and mash with a masher. Mix in the peanut butter and almond drink and stir until smooth.
8. Now spoon the diced pumpkin through the puree.
9. Serve with the peanut gravy.

Enjoy your meal!