• Preheat oven to 350 degrees.
• Using a sharp paring knife, cut off the top quarter of each pumpkin. Reserve each top. Scoop out the seeds and the pumpkin flesh to 1/2-inch thickness. Salt and pepper the inside of each pumpkin. Set aside.
• In a nonreactive bowl, mix the sausage, egg, breadcrumbs, sage and parsley and season with salt and pepper to create the stuffing. Divide the stuffing evenly between the eight hollowed-out pumpkins. Place the stuffed pumpkins on a sheet pan along with the tops. Place in preheated oven and bake until the stuffing is firm and the pumpkins are easily pierced with a sharp paring knife, about 45 minutes. Keep warm until serving.

For the Beluga Lentils

• Melt butter in olive oil over medium heat in a large sauce pan. Add onion, carrot and celery. Cook until vegetables are tender and onions are translucent. Season with salt and pepper. Lower heat to low and add thyme sprigs. Add in lentils and stir to mix well. Add chicken stock and bring to a boil. Reduce heat and simmer. Cover the sauce pan and cook until the lentils are tender and all liquid is absorbed. About 30 minutes. Remove from heat and keep warm.

To serve

• Add vinegar and chopped parsley and mix until well incorporated. Adjust salt and pepper as needed.
• For the sautéed spinach roots
• Heat olive oil in a skillet over medium high heat until it shimmers. Add spinach roots and cook until just beginning to wilt. Add salt and pepper to taste. Remove from pan and keep warm.

To serve

• Place a bed of the Beluga lentils on 8 plates and place a stuffed pumpkin on top of each one. Place a pumpkin top on each of the cooked stuffed pumpkins. Distribute the spinach roots evenly on each plate. Serve immediately.