© Hetty Lui McKinnon for To Vegetables, With Love.

A note, this makes a pretty big portion which is by design because I love leftover pumpkin. This is what I did with leftovers: I blended it up (add a bit more water if has thickened up) and then heated it with grated cheddar cheese, added pasta and it turned into a pumpkin-y Mac and cheese. Big hit!

Serves 4 - 6

extra virgin olive oil

4 garlic cloves, smashed and peel removed

900g (2 pounds) winter squash / pumpkin such as honey nut or butternut

sea salt and black pepper

1 ½ cups vegetable stock

2 cans chickpeas, drained (about 500g cooked chickpeas)

1 cup vegan cabbage kimchi, roughly chopped (no need to drain)

1 to 2 tablespoons gochujang paste (to your liking)

½ cup nutritional paste (or grated cheese)

200g (7 ounces) vegan or dairy feta, crumbled, for serving (optional)

chopped coriander or parsley leaves, to serve

bread, for serving

Heat a large Dutch oven on medium high heat. When hot, add 2-3 tablespoons of olive oil and then the smashed garlic, and allow that to sizzle for 30-45 seconds until fragrant. Add the squash/pumpkin and season with ½ teaspoon of salt and lots of black pepper. Pour in ½ cup water. Cover, reduce heat to medium and cook for 10 minutes.

Uncover and stir the squash/pumpkin and garlic to break everything up. If it looks dry, add another ¼ cup of water. Cover again and cook until the squash/pumpkin is completely tender, about 5 minutes. Uncover and stir again until it’s roughly mashed. Add the vegetable stock, chickpeas, kimchi and gochujang and stir to combine. Cover and simmer for another 5 minutes, to allow the flavors to meld.

Stir in the nutritional yeast (or cheese). Season with salt and black pepper.

Top with feta (if using), and herbs and eat as is as a stew or with bread on the side.