Savory Stuffed Mini Pumpkins
Course: Main DishServings
Prep time
45
minutesCooking time
35
minutesCalorieskcal
Total time
1
hour20
minutesThese vegan-friendly mushroom-and-quinoa-stuffed mini pumpkins contain all of the flavors of fall. With savory herbs and a hint of tart-sweetness from dried cranberries, these adorable little stuffed pumpkins will be the hit of your next fall gathering!
Ingredients
Mini Pumpkins
Olive Oil Divided
Frontier Co-op® Sea Salt or Himalayan Pink Salt
Simply Organic Medium Grind Black Pepper for taste
Simply Organic Nutmeg
Quinoa
Water
Small Sweet Onion Chopped
Garlic Minced or Finely Chopped
Cremini Mushrooms Roughly Chopped
Kale Leaves Destemmed and Roughly Chopped
Simply Organic Ground Sage
Simply Organic Rosemary
Dried Cranberries
Apple Cider
Simply Organic Nutritional Yeast or Parmesan Cheese
Directions
- Using a sharp serrated knife, slice tops off mini pumpkins; scoop out seeds and place pumpkins on a baking sheet. Rub inside flesh with 1 to 2 tablespoons of the olive oil, then sprinkle with salt, pepper and a pinch of nutmeg.
- Roast for 20 to 30 minutes, or until pumpkins are just tender (will vary based on size of pumpkins).
- Meanwhile, in a pot, gently bring quinoa and 2 cups water to a boil. Reduce to a simmer, cover and cook 15 to 20 minutes, until fluffy. Transfer to a large bowl.
- In a large skillet over medium heat, add 1 tablespoon olive oil and the onion, and cook until tender. Add garlic and cook for 1 to 2 minutes, until fragrant.
- Add mushrooms and kale leaves. Cook, stirring occasionally until tender and caramelized.
- Add sage and rosemary and cook an additional 1 to 2 minutes, then add quinoa, cranberries and apple cider, cooking until cider is absorbed.
- Arrange pumpkins in a large baking dish and stuff each with quinoa mixture. Sprinkle with nutritional yeast or Parmesan cheese.
- Bake for an additional 10 to 20 minutes, until pumpkins are soft and stuffing is heated through. Serve hot.
- Preheat oven to 400 degrees.
