Roasted Pumpkin with Quinoa, Dates and Sage
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 390
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 79
- Dietary Fiber
- 8
- Sugar
- 47
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 519
- Total: 1 hr 30 min
- Active: 30 min
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
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.