Our fall CSA boxes are full of all types of squash, including two cute little pumpkins. They included a recipe for roasted, stuffed pumpkin and that’s what I made tonight.
2 small pumpkins
1 acorn squash
2 cups quinoa, cooked
1/2 red onion, diced
4 stalks celery, diced
1 tart apple (granny smith), diced
Herbs: sage, thyme, oregano
1 cup vegetable stock
1/4 cup butter, small pices
Cut off the top of the pumpkins and scrap out the insides. Cut the acorn squash in half and clean out. Mix all the ingredients (except stock, butter and soy sauce) in a large bowl. Add stock, butter and soy sauce to taste. Pack loosely into pumpkins (and squash), replace lid and bake on oiled cookie sheet for 30-45 minutes at 325 degrees.
Notes: I had extra quinoa mixture and just put it in the fridge for leftovers. The pumpkins were great and roasted nicely. Check to make sure they are done with a knife, should be tender when done. I added soy sauce on top at the end.
Servings: 4 full meals plus extra quinoa mixture.