Best 2 Roasted Pumpkin With Quinoa Dates And Sage Recipes

If you’re looking for a warm and comforting vegetarian dish, roasted pumpkin with quinoa, dates, and sage is an unbeatable choice. The sweetness of the pumpkin, dates, and sage come together to create a harmonious, flavorful meal. This delectable dish, perfect for any occasion, is sure to tantalize your taste buds and satisfy your craving for a wholesome, nutritious meal.

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ROAST PUMPKIN QUINOA SALAD WITH FETA

Roast Pumpkin Quinoa Salad with Feta image

Roast Pumpkin Quinoa Salad with Feta, beetroot, mixed green leaves, and toasted sunflower and pumpkin seeds drizzled with a light balsamic vinegar and honey dressing, a healthy and nutritious salad that makes a fantastic side dish or even a meal on its own. A great packed lunch option or a light dinner.

Provided by Daniela Apostol

Categories Salad

Time 45m

Number Of Ingredients 9

Ingredients

1/2 cup quinoa
1 small pumpkin ((2 cups cubed pumpkin))
1/2 cup cubed feta
3 cooked beetroot
3 tbsp pumpkin and sunflower seeds
a handful of mixed green leaves
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey

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.

Nutrition Facts : Calories 368 kcal, Carbohydrate 49 g, Protein 12 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 264 mg, Fiber 6 g, Sugar 19 g, ServingSize 1 serving

ROASTED PUMPKIN

Roasted Pumpkin image

This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 4

Ingredients

1 small pumpkin (such as sugar)
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

Preheat oven to 400 degrees.
Cut pumpkin in half; scrape out seeds.
Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.

Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g

Tips:

Choose the right pumpkin: Look for a sugar pumpkin or butternut squash, which are small and have a sweet flavor. Avoid using large pumpkins, which are typically used for carving.
Roast the pumpkin properly: Cut the pumpkin into small cubes and toss them with olive oil, salt, and pepper. Roast the pumpkin in a preheated oven at 425°F for 20-25 minutes, or until the pumpkin is tender and slightly caramelized.
Cook the quinoa perfectly: Rinse the quinoa thoroughly before cooking. Use a ratio of 1 cup quinoa to 2 cups water or broth. Bring the quinoa and water to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fully cooked and the water has been absorbed.
Add flavor to the quinoa: While the quinoa is cooking, add some aromatics to the pot, such as garlic, onion, or ginger. You can also add spices, such as cumin, coriander, or paprika.
Use a variety of dates: Medjool dates are a popular choice for this recipe, but you can also use Deglet Noor dates or Barhi dates. If you're using dried dates, be sure to soak them in hot water for a few minutes before using.
Roast the dates: Toasting the dates in a pan with butter or olive oil will enhance their flavor and make them slightly chewy.
Add fresh herbs: Fresh herbs, such as sage, thyme, or rosemary, will add a pop of flavor to the dish. Add them at the end of cooking so that they retain their flavor.

Conclusion:

This roasted pumpkin with quinoa, dates, and sage is a delicious and healthy dish that is perfect for a fall meal. The pumpkin is roasted until tender and caramelized, the quinoa is fluffy and flavorful, and the dates add a touch of sweetness and chewiness. The fresh herbs add a pop of flavor that brightens up the dish. This recipe is also a great way to use up leftover pumpkin.