Description
This delightful recipe features tender mini sugar pumpkins stuffed with a flavorful quinoa and vegetable mixture, seasoned with fresh herbs and warming spices. Roasted to perfection, these stuffed mini pumpkins make a charming and nutritious main dish or side, perfect for autumn gatherings or a wholesome family meal.
Ingredients
Scale
Mini Pumpkins
- 6 mini sugar pumpkins
- 1 tablespoon olive oil (for drizzling)
- 1/2 teaspoon salt (for sprinkling)
Quinoa Filling
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage or thyme, chopped
- 1/4 teaspoon cinnamon or nutmeg (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep the Pumpkins: Preheat the oven to 375°F (190°C). Wash the mini pumpkins and slice off the tops, keeping the stems intact to serve as lids. Carefully scoop out the seeds and stringy pulp from inside each pumpkin.
- Roast the Pumpkins: Lightly drizzle the inside of each hollowed pumpkin with olive oil and sprinkle with salt. Place the pumpkins cut-side down on a baking sheet. Roast in the preheated oven for 20 minutes to soften and begin cooking the pumpkin flesh.
- Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and set aside.
- Sauté the Vegetables: In a skillet over medium heat, warm the olive oil. Add the finely chopped onion, minced garlic, carrot, and celery. Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Combine Filling: Stir the cooked quinoa into the sautéed vegetables. Add the cinnamon or nutmeg if using, fresh parsley, fresh sage or thyme, salt, and black pepper. Mix thoroughly and adjust the seasoning to your taste.
- Stuff the Pumpkins: Remove the pumpkins from the oven and turn them right-side up. Generously stuff each pumpkin with the quinoa and vegetable mixture. Replace the pumpkin tops to cover.
- Final Baking: Return the stuffed pumpkins to the oven and bake for an additional 10 to 15 minutes. The pumpkins should be fork-tender and slightly golden on the top. Remove from oven and allow to cool for a few minutes before serving. Garnish with additional fresh herbs if desired.
Notes
- You can substitute vegetable broth with chicken broth if preferred.
- The cinnamon or nutmeg adds a warm depth of flavor but can be omitted for a more savory dish.
- Use fresh herbs for best flavor, but dried herbs can be substituted at one-third the amount.
- Leftover stuffing can be used as a side dish or salad topping.
- For vegan adherence, ensure the vegetable broth is vegan-friendly.