TWICE-BAKED MASHED PUMPKIN AND APPLES WITH PECAN OAT CRUNCH

As a Canadian, the traditional sweet potato casserole topped with marshmallows served on American Thanksgiving (Canada has Thanksgiving early October) perplexed me for years. It seemed strange, a side dish with that much saccharinity, but here I am, eating my words, giving you a sweet side (naturally so, with no added sugar) I’ve gladly eaten for breakfast with tangy plain yogurt and dessert with vanilla ice cream. Alas, I’m still waiting for my invitation to the grand American Thanksgiving table to heap my plate full of the marshmallow stuff (hint, hint, American readers) —I’ll bring this along to share.

Serves 4

1 (2–3 pound) creamy-fleshed pumpkin such as buttercup, halved, and seeded

2 cups (2–3 regular) shredded apple, any variety

¼ cup full-fat canned coconut milk or heavy whipping cream

1 teaspoon salt

⅛ teaspoon ground cloves

Pecan Oat Crunch

¼ cup unsalted butter, melted

½ cup chopped pecans

½ cup large-flake rolled oats (not instant)

½ teaspoon salt

Preheat oven to 375ºF. Line a large-rimmed baking sheet with parchment paper and place pumpkin cut-side down (skin faces up). Roast for 45 to 60 minutes, until collapsed and extremely tender when pierced with a knife. Cool until you can handle it comfortably.

To purée, scoop cooled pumpkin flesh into a food processor; discard skin. Blend until smooth and creamy, stopping to scrape down sides once or twice. Measure out 2 cups pumpkin purée and add to a large bowl with apples, coconut milk or cream, salt, and cloves. Spread evenly into a 9-inch ceramic or glass pie dish, or 8 x 8–inch ceramic or glass dish, or medium-sized individual ramekins.

In a medium bowl, mix all ingredients for topping and evenly distribute over pumpkin mixture. Bake for 40 to 45 minutes, until bubbling around the edges and topping begins to brown. Serve warm.