Time: 1 hour 45 minutes
Complexity: average
Servings: 4

The pumpkin is pre-baked in a maple glaze and stuffed with the prepared filling.

Don't let this stuffed pumpkin fool you into thinking it's filled with meat. And don't think the filling is just quinoa; it's packed with spiced warmth, thanks to the curry and the salty sweetness of the pistachios and cranberries.

Ingredients:

• 2 medium acorn squash (each weighing about 1 kg)
• 3 tablespoons of apple cider vinegar
• 3 tbsp. l. olive oil
• 2 tbsp. maple syrup
• Coarse salt and ground black pepper
• 1 small onion, chopped
• 1 cup red quinoa, rinsed well
• 1 tsp medium hot curry powder
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/4 cup dried cranberries
• 1 cup chopped fresh parsley leaves
• 1/4 cup shelled, coarsely chopped roasted salted pistachios

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

acorn squash, dried cranberries, quinoa, apple cider vinegar, maple syrup, curry, cinnamon, ground cayenne pepper, parsley, pistachios

We recommend

Preparation:

Step 1
• Position the rack in the center of the oven; preheat the oven to 200°C.
  
  Cut each pumpkin in half and scoop out the seeds. Arrange the halves in a large baking dish, flesh side up.
Step 2
• In a bowl, combine apple cider vinegar, 2 tablespoons oil, and maple syrup. Brush a small amount of the mixture over the pumpkin flesh and sprinkle with 1/4 teaspoon salt and a few pinches of ground black pepper.
  
  Turn the pumpkins over, then brush the mixture onto the skins and sprinkle with 1/4 teaspoon of salt and a few pinches of ground black pepper. Bake until the pumpkins are tender, 50-60 minutes. Prick the pumpkins with a fork and generously brush with a generous amount of the mixture.
Step 3
• Meanwhile, heat 1 tablespoon of the remaining oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, cayenne pepper, and 1 teaspoon of salt and stir until the spices toast, about 1 minute.
Step 4
• Add 2 cups of water and bring to a boil. Reduce heat, cover, and cook, stirring occasionally, until the grits are tender and most of the liquid has been absorbed, 20 to 24 minutes. Remove from heat and let sit for 5 minutes. Uncover and toss with the cranberries, remaining maple mixture, half the parsley, and half the pistachios.
Step 5
• Fill the pumpkin halves with quinoa and sprinkle with the remaining parsley and pistachios. Serve hot or at room temperature.
  
  

  Chef's advice

  
  The pumpkin can be prepared and stuffed in advance and stored in the refrigerator. To reheat, carefully cover the baking dish with foil and reheat in the oven at 180°C.

Votes: 2