By Suzanne Tabert
Pumpkins and squash on the table add a festive and nourishing touch to autumn meals.
- 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)
- Preheat the oven to 400 degrees.
- Line a cookie sheet with parchment paper or use a Dutch oven.
- 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.
- 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).
- In a medium pan, melt butter/coconut oil and add the olive oil.
- Sauté the veggies until soft.
- Combine the ingredients and spoon into the pumpkin or squash.
- 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.