Step 1: Prepare and Roast the Vegetables

1. Preheat the oven to 200°C (400°F).
2. Prepare the pumpkin by slicing it in half, removing seeds, and cutting it into chunks. You can leave the skin on if it’s a young Hokkaido pumpkin, as it becomes tender during cooking.
3. Dice the beet and potatoes into small cubes for quicker roasting.
4. Place the pumpkin, beet, and potatoes on a lined baking sheet. Drizzle with olive oil, sprinkle with salt, and add Provençal herbs for extra flavor.
5. Roast the vegetables for about 25–30 minutes or until they’re tender, stirring halfway to ensure even roasting.

Step 2: Start the Stew Base

1. In a large pot, heat 1–2 tablespoons of vegetable oil over medium heat.
2. Sauté the onion until translucent, about 5 minutes. Add the sliced carrot and cook for an additional 3–4 minutes until softened.
3. Once the vegetables are softened, add the roasted pumpkin, beet, and potatoes to the pot.
4. Cover with water, enough to submerge the vegetables, and bring to a gentle simmer.
5. Stir in oats for added texture and thickness, then season with salt and black pepper to taste.

Step 3: Simmer and Thicken

1. Allow the stew to simmer for 15–20 minutes, until all vegetables are soft and flavors meld together.
2. For a thicker consistency, add a tablespoon or two of oat flour, stirring well to prevent lumps.
3. Adjust seasoning with additional salt, pepper, or herbs if needed.

Step 4: Prepare the Bean and Pickle Topping

1. In a small bowl, combine the canned red beans, diced pickles, and finely chopped red onion.
2. In a separate bowl, whisk together olive oil, lemon juice, and honey until emulsified, then pour this dressing over the bean mixture.
3. Season with salt and pepper to taste and mix well.

Step 5: Serve

1. Ladle the warm pumpkin and beet stew into bowls.
2. Top each serving with a spoonful of the bean and pickle salad and garnish with freshly chopped parsley.
3. Add a final drizzle of olive oil, and sprinkle with cinnamon or smoked paprika if desired for a unique twist.