Roasted Pumpkin with Quinoa, Dates and Sage
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Roasted Pumpkin with Quinoa, Dates and Sage
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
  • 1 small sugar pumpkin 2 to 3 pounds, halved and seeded
  • 1/4 cup extra virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 cups quinoa
  • 1 cup Medjool dates pitted, julienned
  • 1/4 cup sage leaves small, torn
Instructions
  1. Preheat the oven to 375 degrees F. Cut the pumpkin into about 3-inch chunks and arrange on a rimmed baking sheet skin-side down. Drizzle the pumpkin pieces with olive oil and give them a sprinkle of salt and pepper. Roast the pumpkin until soft, about 1 hour. Once it is cool enough to handle, peel off and discard the skin, and place the roasted pumpkin flesh in a bowl.
  2. Meanwhile, place a large dry skillet over medium heat and add the quiona. Toast for 5 to 10 minutes or until the quinoa releases a beautiful toasty aroma. Add 3 cups of water and 1 tablespoon salt; cover and bring to a boil. Reduce the heat to low and simmer the quinoa until all the water has been absorbed, about 25 minutes. Remove from the heat and set aside, covered; the steam will finish cooking the quiona.
  3. Once the quiona has cooled a bit, add it to the bowl with the roasted pumpkin along with the dates, torn sage leaves and 1/4 cup olive oil. Toss gently to combine. Season with more salt and pepper. Serve at room temperature.
Recipe Notes

Inspired by Food Network Magazine

Share this Recipe
 
Powered byWP Ultimate Recipe