Roasted Pumpkin Stew with Yogurt and Indian Spices

Stan Frankenthaler

Salamander, Boston, MA

When Stan Frankenthaler came to the Beard House he served this rich, fragrant stew under a sliced rack of roasted venison, but it can stand on its own as a wintry, vegetable-based entrée.


  • 8 cloves garlic, peeled and very thinly sliced
  • 1 tablespoon minced ginger
  • 1 tablespoon garam masala
  • 1 small sugar pumpkin or butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch cubes
  • 1 bulb fennel, trimmed and cut into large dice
  • 1 pound fingerling potatoes, scrubbed well
  • 12 to 16 shallots, peeled but left whole
  • 1 pound wild mushrooms, such as chanterelles or black trumpets, cleaned and trimmed
  • Coarse salt and freshly ground black pepper
  • 1/3 cup peanut oil
  • 2 cups dry red wine
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 cups rich veal demi-glace
  • 1 cup plain whole-milk yogurt
  • Salt and freshly ground black pepper
  • 1 bunch fresh mint, stems removed, minced


Preheat the oven to 450ºF.

In a small bowl, combine the garlic, ginger, and garam masala. In a roasting pan sprayed with nonstick coating, combine the pumpkin or butternut squash and the fennel. In a separate roasting pan, combine the potatoes and the shallots. In a third roasting pan, place the mushrooms. Divide the garlic, ginger, and garam masala mixture among the three roasting pans.

Season the vegetables with salt and pepper. Divide the peanut oil among the three roasting pans and toss with the vegetables in each so that they are coated with the spices and oil. Place the roasting pans in the preheated oven and roast the vegetables until tender and browned. The mushrooms will be ready first, in about 15 minutes. Next, the pumpkin or squash and fennel should be done, after approximately 25 minutes. Finally, the potatoes should be ready, after approximately 30 minutes. Remove from the oven and cool.

Meanwhile, place the red wine in a small, heavy saucepan and set over high heat. Add the vinegar and honey and bring to a boil. Continue boiling to reduce the mixture until only 1/2 cup remains, approximately 30 minutes. Add the demi-glace, bring to a boil, and reduce until only 2 cups remain, approximately 15 minutes. Remove from the heat, whisk in the yogurt, and adjust the seasoning with salt and pepper.

To serve, combine the roasted vegetables and the red wine sauce in a large pot and set over medium heat. Bring to a slow boil, stir in the fresh mint, and serve. You can prepare the roasted vegetables and the red wine mixture up to two days in advance.


12 servings