Roasted Pumpkin With Quinoa Dates And Sage Recipes

ROAST PUMPKIN QUINOA SALAD WITH FETA

Steps:

• Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
• Peel and cube the pumpkin, spray cooking oil over a roasting tray, and spread the pumpkin cubes over. Spray again with oil.
• Roast for 30-40 minutes until soft.
• Meanwhile, place the quinoa in a pan, add 2 cups of water and cook according to the packet instructions.
• Drain the water, and leave to cool.
• In a large bowl, add the mixed salad leaves, quinoa, pumpkin, feta, cubed beetroot and mix.
• Heat up a pan, add the seeds, and toss for about a minute or so.
• Spread the seeds over the salad.
• To make the dressing, mix the olive oil, balsamic vinegar and honey, and drizzle over the other ingredients. Toss well and enjoy cold from the fridge.

BUTTERNUT SQUASH SAUCE WITH SAGE

Steps:

• Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
• Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
• Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

ROASTED PUMPKIN WITH QUINOA, DATES AND SAGE

Steps:

• Preheat the oven to 375 degrees F. Cut the pumpkin into about 3-inch chunks and arrange on a rimmed baking sheet skin-side down. Drizzle the pumpkin pieces with olive oil and give them a sprinkle of salt and pepper. Roast the pumpkin until soft, about 1 hour. Once it is cool enough to handle, peel off and discard the skin, and place the roasted pumpkin flesh in a bowl.
• Meanwhile, place a large dry skillet over medium heat and add the quinoa. Toast for 5 to 10 minutes or until the quinoa releases a beautiful toasty aroma. Add 3 cups of water and 1 tablespoon salt; cover and bring to a boil. Reduce the heat to low and simmer the quinoa until all the water has been absorbed, about 25 minutes. Remove from the heat and set aside, covered; the steam will finish cooking the quinoa.
• Once the quinoa has cooled a bit, add it to the bowl with the roasted pumpkin along with the dates, torn sage leaves and 1/4 cup olive oil. Toss gently to combine. Season with more salt and pepper. Serve at room temperature.