Recipe: Quinoa, Veggie, and Herb-Stuffed Pumpkin

By Suzanne Tabert

Pumpkins and squash on the table add a festive and nourishing touch to autumn meals.

Ingredients:

• 6-8 pound pumpkin or squash of choice
• 1 cup quinoa or wild rice
• 2 cups chicken or beef bone broth or veggie broth
• 2 stalks diced celery
• 1 large diced carrot
• 1/2 cup chopped mushrooms
• 1/2 cup chopped onion
• 3-6 minced garlic cloves
• 1 cup chopped kale
• 3 tablespoons butter or coconut oil
• 2 tablespoons extra virgin olive oil
• 1 cup chopped nuts of choice
• 1/2 cup cranberries
• 1/2 cup chopped dates
• 1 tablespoon each of fresh thyme and rosemary
• Salt and pepper to taste
• 1 cup cooked, ground sausage (optional)

Directions:

1. Preheat the oven to 400 degrees.
2. Line a cookie sheet with parchment paper or use a Dutch oven.
3. Cut the top off the pumpkin or squash and scoop out the seeds and stringy bits. Set seeds aside to clean and roast. Place the pumpkin/squash on the cookie sheet or Dutch oven.
4. In a saucepan, add tricolor quinoa, wild rice, or a mix of the two, and then add the stock. Bring to a boil, then lower the heat to low and simmer with a lid on until tender (10-25 minutes).
5. In a medium pan, melt butter/coconut oil and add the olive oil.
6. Sauté the veggies until soft.
7. Combine the ingredients and spoon into the pumpkin or squash.
8. Bake 1.5 to 2 hours or until soft when pierced with a knife.

Suzanne Tabert is the author of “Wild and Beautiful, Naturally!: An Herbal Encyclopedia for Healthy Skin For a more beautiful you!” and the founder of Cedar Mountain Herb School.

Originally published in the Provisions section of the November-December 2021 print issue.

Find more Provisions recipes and food & drink articles in the OTO column archives.