Ingredients

• 1 Japanese pumpkin, about 2 pounds

• 50 g wild dry mushroom mix (porcini mushrooms, chanterelle mushrooms, morel mushrooms)

• 200 g all-purpose flour

• 50 g full-fat plain yogurt

• 5–8 sage leaves

• 4 tablespoons butter

• 1/2 tablespoon salt

• 100 g pecans

Instructions

1. Cut the pumpkin into four equal pieces and remove the seeds.

   Cut half of the pumpkin into small chunks.

2. Place the pumpkin chunks into a steamer and steam for 30–40 minutes.

   Turn off the heat and let it sit for 30 minutes. Once cooled, scoop out the soft orange flesh. You should get 450–500 g of pumpkin puree.

3. Brush the remaining half of the pumpkin with a thin layer of avocado oil and roast it in the oven at 350°F for about 30 minutes.

4. Soak 50 g of dried wild mushrooms in 1½ cups of warm water for 20 minutes, then squeeze out the excess moisture.

5. Spread the flour on your work surface.

   Add the pumpkin puree and use a dough blender/cutter to gently combine the flour and pumpkin.

6. Add 50 g full-fat yogurt and knead into a dough.

7. Roll the dough into a square about 6.5 inches × 6.5 inches.

   Cut into small cubes (½ inch × ½ inch) and roll each cube into a small ball.

8. Bring 1500 ml of water to a boil.

   Add the pumpkin balls, gently stir, cook for 5 minutes, and remove.

9. Heat a pan over medium heat. Add 4 tablespoons butter.

   When the butter turns lightly brown, add the sage leaves. Once they turn slightly brown, remove and set aside.

10.  Add the soaked mushrooms to the pan and sauté until fragrant.

    Add the cooked pumpkin balls and continue cooking until they turn lightly golden.

11.  Place the sautéed mushroom pumpkin balls into the roasted pumpkin half.

    Top with toasted pecans and fried sage leaves.

* Check out the video (by Jodee Chen).

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How to enjoy it.

Perfect with bagels, sourdough, crackers, or as a veggie dip.