Savory Stuffed Mini Pumpkins
These 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
- 8 Mini Pumpkins
- 3 tbsp Olive Oil Divided
- 1 tsp Frontier Co-op® Sea Salt or Himalayan Pink Salt
- Simply Organic Medium Grind Black Pepper for taste
- 1/8 tsp Simply Organic Nutmeg
- 1 cup Quinoa
- 2 cups Water
- 1 Small Sweet Onion Chopped
- 2 Cloves Garlic Minced or Finely Chopped
- 8 oz Cremini Mushrooms Roughly Chopped
- 2 cups Kale Leaves Destemmed and Roughly Chopped
- 1 tsp Simply Organic Ground Sage
- 1/2 tsp Simply Organic Rosemary
- 1/3 cup Dried Cranberries
- 1/2 cup Apple Cider
- 1/3 cup Simply Organic Nutritional Yeast or Parmesan Cheese
Instructions
- 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.