Caramelized Endives with Creamy Pumpkin Pasta

Caramelized Endives with Creamy Pumpkin Pasta

Belgian endives caramelized in orange juice and served with a 1-pot creamy pumpkin pasta. A cozy and flavorful fall dish!

  • Yield: 4 1x


Caramelized Endives

  • 1 tbsp oil
  • 3 shallots, minced
  • 6 Belgian endives
  • 1 cup orange juice
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1/8 tsp ground black pepper
  • a pinch of nutmeg
  • optional toppings: roasted almonds, vegan blue cheese, fresh basil

1-Pot Pumpkin Pasta

  • 7 ounces gluten-free spaghetti
  • 1/2 cup pumpkin puree
  • 1 cup full-fat coconut milk
  • 1 clove of garlic, minced
  • 1/4 tsp ground chili
  • 1/4 tsp salt
  • 1 and 1/2 cup water (or low-sodium vegetable broth)


Caramelized Endives

  1. Heat the oil in a large skillet over medium heat. Add shallots and cook 3-5 minutes, or until they start to turn golden brown.
  2. Rinse the endives, remove the outer leaves and trim the bottom. Add to the skillet and brown for 1-2 minutes, flipping them once.
  3. Pour in the orange juice, maple syrup, soy sauce, black pepper, and nutmeg. Bring the heat to high and cover with a lid. Cook for about 30 minutes.
  4. Once your endives are tender, and you can pierce them easily with a knife, take the lid off and let the remaining liquid evaporate. When no liquid remains, continue cooking until they caramelize, turning them regularly to brown evenly.
  5. Serve with pumpkin pasta, roasted almonds, and crumbled cheese.

1-Pot Pumpkin Pasta

  1. In a large saucepan, combine the pumpkin puree, coconut milk, garlic, chili, salt, and water. Bring to a simmer over medium heat. Add spaghetti and cook for 8-9 minutes (or less, depending on which pasta you are using), stirring regularly to prevent sticking. Watch carefully as the liquid will thicken quickly. Taste and adjust seasonings if needed.


  • Serving Size: 1
  • Calories: 305
  • Sugar: 10.2g
  • Fat: 8.3g
  • Carbohydrates: 50g
  • Fiber: 9g
  • Protein: 10.3g