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Roasted Pumpkin with Quinoa, Dates and Sage

Recipe courtesy of Tyler Florence

From: Food Network Magazine

Recipe courtesy of Tyler Florence

Watch how to make this recipe.

From: Food Network Magazine

Roasted Pumpkin with Quinoa, Dates and Sage

Name: Roasted Pumpkin with Quinoa, Dates and Sage
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 to 10 servings
Ingredients: 1 small sugar pumpkin (2 to 3 pounds), halved and seeded; 1/4 cup extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 2 cups quinoa; 3 cups pitted Medjool dates, julienned; 1/4 cup small sage leaves, torn

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Level: Intermediate

Total: 1 hr 30 min
Active: 30 min

Yield: 8 to 10 servings

Level: Intermediate

Total: 1 hr 30 min
Active: 30 min

Yield: 8 to 10 servings

Ingredients

Deselect All

1 small sugar pumpkin (2 to 3 pounds), halved and seeded

1/4 cup extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

2 cups quinoa

3 cups pitted Medjool dates, julienned

1/4 cup small sage leaves, torn

Directions

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.
Meanwhile, place a large dry skillet over medium heat and add the quinoa. 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 quinoa.
Once the quinoa 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.