Prep time: 20 minutes
Cook time: 30 minutes
Total time: ~50 minutes
Serves: 6

These adorable stuffed mini pumpkins combine sweet, tender pumpkin with a savoury quinoa and mushroom filling. They’re impressive for guests and make a great vegetarian main or side dish.

Ingredients

• 6 mini pumpkins

• 1 cup uncooked quinoa

• 2 cups vegetable broth

• 1 tbsp + 2 tsp olive oil

• 8 oz (≈225 g) sliced button mushrooms

• 1 cup chopped leeks

• 1 clove garlic, minced

• ⅛ tsp rosemary

• ¼ tsp thyme

• ⅓ cup dry white wine (optional)

• ½ tsp salt

• ⅛ tsp black pepper

Method

1. Preheat: Heat oven to 200°C (≈400°F).

2. Cook quinoa: Combine quinoa and vegetable broth in a pot. Bring to a boil, then cover and simmer until liquid is absorbed (~15 min).

3. Sauté vegetables: Warm olive oil in a skillet over medium heat. Add mushrooms and leeks and cook 5 minutes until tender. Add garlic, rosemary and thyme. Cook 1 minute more.

4. Add wine: Stir in white wine (if using) and cook until evaporated.

5. Combine: Add cooked quinoa to the sautéed veggies. Season with salt and pepper.

6. Prepare pumpkins: Cut tops off mini pumpkins and scoop out seeds.

7. Stuff & bake: Fill each pumpkin with the quinoa mixture and place on a baking tray. Bake 30 minutes until pumpkins are tender.

8. Serve: Garnish with fresh parsley if desired and serve warm.

Recipe source: Simple Seasonal