This Pumpkin Sloppy Joes recipe has a killer homemade sauce that is sweet, tangy, and perfectly tomato-y. They are an easy, gluten free, and vegan weeknight dinner. The addition of pumpkin makes them perfect for fall! | Catching Seeds
Pumpkin Sloppy Joes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Course: Main Course
Servings: 4 servings
  • 1 cup green lentils
  • 1 tablespoon avocado oil OR coconut oil
  • 1 cup diced butternut squash
  • 1/2 red onion diced
  • 4 cloves garlic minced
  • 1/4 cup tomato paste
  • 1 teaspoon mustard powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoky paprika
  • 1 oz can tomato sauce 15
  • 1 cup canned pumpkin puree
  • 4 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  1. Add the lentils and 2 cups of water to a pot. Bring to a boil, and simmer for 8 minutes. Add in the cubed butternut squash and simmer until both the squash and lentils are tender, about 7-12 more minutes. Drain any excess water and set aside.
  2. In a large skillet, heat the avocado oil over medium-high heat. Add in the onion, and cook until translucent, about 7-10 minutes. Add in the garlic, tomato paste, mustard powder, cumin, and paprika. Sautee for another 30 seconds. Add in the tomato sauce, pumpkin puree, and maple syrup. Cover and simmer for 10 minutes.
  3. Add in the apple cider vinegar, and stir to combine. Remove from the heat and serve with buns, over potatoes, or as desired.