Quinoa cranberry stuffed mini-pumpkins with shitake mushrooms
Autumn is my favorite time of year and one of the reasons is the masses of pumpkins available everywhere. Pumpkin is such a potent food for health. It can improve your love life, help you look younger, fight heart disease, and improve your eyesight among many other benefits. This year I vowed I wouldn’t let pumpkin season go by without eating my fill of them.
Besides being really cute, these mini pumpkins were crying out to be stuffed with something savoury. I had a flashback of an unforgettable lunch in Tuscany where the pumpkin gnocchi was gloriously doused in sage butter. Add to that memory an intense craving for my annual christmas mexican style cranberry chutney and the idea for this dinner was born.
These flavours merge really well together. The zesty lime pairs so nicely with the tart cranberries against the sweetness of the pumpkin. The sage and chilli bring a nice earthiness and spicy heat to the dish. Add some pinenuts for crunch and the satisfying quinoa stuffing base and you have a delicious dinner that is also really fun to eat.
This is nice served with a lime wedge and even a small green salad. You can eat the whole thing (including the rind) of the mini-pumpkins. While the name sounds small, they are actually quite filling on their own, so you may not even need a sidedish.