Market Recipe: Stuffed Pumpkin or Squash with Quinoa & Kale

We’re getting cozy in the kitchen today and enjoying this fall weather! If you’ve visited the market lately you’ve probably seen that our farmers are bringing tons and tons of squash and pumpkins. One of our favorite ways to eat winter squash is roasting it and stuffing it with rice or quinoa and more veggies. Learn how to make this easy and beautiful dish below – the best part is you can use EVERY part of the pumpkin/squash in some way shape or form. Any leftover scraps can be frozen and used to make veggie stock!

Ingredients used:

1 pumpkin or acorn squash from Bouldin Food Forest or B5Farm (depending on size these are great for personal servings, one per person!)
1 onion
1 bunch kale (Bernhardt’s Farm)
1 cup quinoa, cooked
Dried cranberries
Veggie stock
Olive oil
Salt & pepper

Preheat the oven to 250 degrees
Cut the top off your pumpkin and set aside
Scoop out the seeds and stringy part of the pumpkin and set aside
Place the pumpkin on a baking sheet with parchment paper and drizzle with olive oil, salt, and pepper
Place in the oven for about 15-20 minutes, until the pumpkin is tender

While the pumpkin is cooking, prepare the “stuffing”
Dice the onion and add to a pan with a drizzle of olive oil
Add sliced kale and cooked quinoa, handful of dried cranberries
Add 1/2 cup veggie stock, salt, pepper
Sauté until onions are slightly browned and remove from heat

Add the stuffing to the pumpkin and place back in the oven for about 10 more minutes
Tip: At this point you can also rinse off the pumpkin seeds and spread them around the parchment paper with a drizzle of olive oil/salt/pepper

Remove the stuffed pumpkin and seeds, sprinkle some of the toasted seeds on top of your pumpkin (or save them for snacking later) and enjoy!

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