Okay, okay, I know…I’m really late to the party with this one.  As I mentioned a while ago, I somehow managed to create a huge backlog of recipes and dishes and found that between vacations, holidays, and just the time it takes to mess around with recipe development in the kitchen, I just simply ran out of time to write everything up in a timely manner.  So, the bad news is that unless you purchased a pumpkin a while back and stored it in a cool spot that allows it to still be good and able to be used, you will likely have to adapt this recipe to other winter squashes.  The good news, however, is that there are plenty of great options still available at both farmer’s markets (yep, we have winter farmer’s markets still going…my wife and I really like the one in Ramsey, NJ though it’s a bit of a hike to get there) and grocery stores.  Anyway, feel free to use acorn squash or any other winter squash that can be hollowed out and stuffed.  Obviously the smaller the squash variety, the less time it will take to roast it.  Beyond that the process remains the same.

I haven’t cooked with quinoa a whole lot.  Despite it being very very healthy and now, quite popular, I just never jumped on the bandwagon.  However, I really liked this dish and think the nuttiness of the quinoa grain really added something to the overall flavor of the dish.  You cook the quinoa separately according to package directions, which is pretty easy and goes fairly quickly when compared to other whole grain preparations.  Here, I used a vegetable stock in lieu of water but you can do as you like.  If you prefer chicken stock, that would work well with this as well too.  Otherwise, this recipe is very simple but I think, as the picture conveys, it is a pretty impressive looking vegetable dish that can be enjoyed both simply as a family or for a dinner party.

Oh, one last thing…if you don’t have a pumpkin, next year you can find great roasting pumpkins at Vito’s in Berkeley Heights in mid to late fall.  Just ask them where their roasting pumpkins are and they will gladly show you some good ones. The good news about pumpkins as I alluded to above, they can keep for a number of months without any issues.  Recipe follows after the jump…

Ingredients:

1 Pumpkin (or other winter squash)

1 Package organic quinoa, cooked according to package directions

1 Bunch organic kale, stemmed and roughly torn

1 Small head of garlic, cloves sliced thinly

1 Cup organic roasted walnuts, chopped coarsely

Olive Oil for roasting and drizzling

Kosher salt and red pepper flakes to taste

Instructions:

• Preheat oven to 375 degrees.
• Cut the ‘lid’ off the pumpkin, reserving the lid with stem in tact.
• Using a melon baller, carefully scoop out the seeds and strings from the inside of the pumpkin.  Reserve the seeds for later roasting if you like.
• Once the pumpkin is ready, sprinkle with salt and red pepper flakes and drizzle a bit of olive oil inside the cavity and outside on the  skin.  Place pumpkin (along with it’s lid) in a very large roasting pan (I used a large cast iron pan) and roast pumpkin until it is fully cooked and starting to become brown and caramel colored, about 45 minutes.
• While the pumpkin is roasting, cook the quinoa according to package directions using either water or stock.  Mine took about 35 minutes or so.
• After that, check the pumpkin.  You may notice some moisture that accumulated inside the pumpkin.  Remove that and continue to roast until done.
• In a small pan, over medium heat, roast the walnuts, stirring every so often to avoid burning.  They are done when slightly browned and begin to smell of a distinct, toasted nut.  Set walnuts aside until cool and then rough chop.
• Take the prepared kale and wilt it slightly in a pan with a touch of water over medium heat.  Set aside.
• Remove pumpkin from oven.  Allow to cool slightly.  Meanwhile, combine the quinoa, chopped walnuts, kale, and sliced garlic in a large bowl.  Toss to combine.
• Taste mixture and adjust seasoning as necessary by adding more salt and red pepper flakes to taste.
• Carefully spoon mixture into the pumpkin cavity until the pumpkin is filled.  Drizzle again with olive oil.  Place lid back on top of the pumpkin.
• Place back in oven and cook another ten minutes or so.
• Remove from oven and allow to cool slightly (about 5-10 minutes).

Place pumpkin in center of table and allow family or guests to cut into the pumpkin and spoon it along with the filling onto their plates.  Serve as a side dish or as a vegetarian meal along with a salad and perhaps a slice of crusty bread.  Serve while hot/warm.