I know. It’s not even October, and you can’t swing a reusable shopping tote without hitting some form of pumpkinized food or drink. But to paraphrase Monty Python, this hasn’t got much pumpkin in it. The puree adds body to the sauce, plus fiber, potassium and vitamin A.
Instead of piling this sloppy Joe on buns and watching it squish out onto the placemats, warm up flatbread or naan, tear it into big pieces and then alternate layers of sloppy Joe and the thin bread. It makes an impressive, if homely, heap.
Serve with coleslaw or a kale salad.
Pumpkin sloppy Joes
1/2medium onion
1clove garlic
8ounces lean ground pork
1/2cup plain canned pumpkin puree (may substitute sweet potato or butternut squash puree)
4ounces plain tomato sauce
1tablespoon light brown sugar
1tablespoon yellow or Dijon-style mustard
1teaspoon chili powder
1/2teaspoon kosher salt
1/4teaspoon pumpkin pie spice (see note)
4whole-wheat Mediterranean flatbreads or whole-wheat naan
Cotija cheese, queso fresco or goat cheese, for garnish (optional)
Heat a large nonstick skillet over medium heat. Finely chop the onion and garlic. Add those ingredients to the skillet, along with the pork. Cook, stirring occasionally, until the meat loses its raw look.
Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder, salt and pumpkin pie spice. Once the mixture starts to bubble, reduce the heat to medium-low; partially cover and cook for about 10 minutes.
Meanwhile, position an oven rack 4 to 6 inches from the broiling element. Arrange the flatbreads or naan on a rimmed baking sheet (overlapping slightly is OK). Broil for 1 to 2 minutes on each side, using tongs to turn them over.
Tear the flatbread or naan into large pieces; alternate them with the sloppy Joe as you create each portion. Crumble a little of the cheese over the top of each one, if desired. Serve warm.
Note: To make pumpkin pie spice, whisk together 1 tablespoon ground cinnamon, 21/2 teaspoons ground ginger, 1 teaspoon freshly grated nutmeg, 1/4 teaspoon ground allspice and 1/4 teaspoon ground cloves in a small bowl. Transfer to a clean spice container; seal and store at room temperature for up to 6 months.
Nutrition Per serving (using flatbreads): 420 calories, 24 g protein, 45 g carbohydrates, 15 g fat, 5 g saturated fat, 55 mg cholesterol, 1,000 mg sodium, 8 g dietary fiber, 6 g sugar
— Bonnie S. Benwick, The Washington Post
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