Pumpkin-Stuffed Endives with Green Beans
Rinse the endives and cut in half lengthwise. Blanch in boiling salted water for 4 minutes. Drain and rinse with cold water to cool. Drain well. Place the endive halves on a parchment-lined baking sheet.
Preheat the oven to 180°C (approximately 350°F).
Peel and dice onions. Cube the pumpkin. Heat 1 tablespoon of the oil in a skillet. Add the onions and pumpkin, and cook for 1-2 minutes. Stir in some water to deglaze pan, and season with salt and pepper to taste. Cook for an additional 5 minutes. Remove from the heat and stir in the parsley and lemon juice. Season with salt and pepper to taste. Fill the endive halves with the pumpkin mixture and drizzle with 1-2 tablespoons of oil. Bake until golden brown, about 15 minutes.
Rinse and trim the beans. Rinse the savory and pat dry. Blanch the beans and savory in boiling salted water for 8 minutes. Drain well. Serve the endives with the beans and savory.