Autumn’s turning leaves foretell the arrival of the garden’s most bodacious fruit: the pumpkin. A favorite in my fall kitchen, pumpkins aren’t limited to just holiday pies and spooky jack-o-lanterns; they’re a delicious flavor for all types of seasonal recipes. This creamy quinoa pairs well with chicken or you can substitute vegetable stock for the chicken stock and serve it as a hearty vegetarian main course.
When preparing the recipe, I suggest you skip canned pumpkin and use a homemade puree. Canned is fine when mixed with sugar and spices, but for a savory dish, the rich flavor and light texture of homemade puree is better.
The first step to making puree is getting a pumpkin. Look for one labeled ‘pie,’ ‘sugar’ or ‘cooking.’ These usually are small (4 to 8 pounds) and round. The big pumpkins are better left for carving because the meat is stringy and bland.
Cut the pumpkin in half and remove the seeds. Place the halves, cut-side down, on a baking sheet lined with parchment paper. Bake 45 to 50 minutes in a preheated 325 degree oven. It is ready when the flesh is fork-tender. Remove the pumpkin from the oven and set aside to cool. Once cool enough to handle, scoop out the flesh and mash or puree in a food processor. Transfer the pureed pumpkin to a sieve and let it drain into a bowl for 30 minutes.
Serves 4-6
4 T. butter, divided
3 minced shallots or small Vidalia onion
1 ½ c. quinoa, rinsed well and drained
1 c. water
4 c. chicken or vegetable stock
¾ c. pumpkin puree
¾ c. grated parmesan cheese (save ¼ c for garnish)
16 oz. cremini mushrooms, sliced
2 to 3 T. finely minced fresh sage (save 1 T. for garnish)
Salt and ground black pepper to taste
» In a 4-quart saucepan melt 2 T. butter over medium-high heat. When melted, add shallots/onions and saute until softened, 3 to 5 minutes. Add quinoa. Stir constantly as moisture cooks away. When the quinoa begins to toast slightly, add water and continue to stir. Stir constantly on low heat until water is absorbed.
» Slowly pour in 2 c. stock and lower heat to simmer. Cook uncovered for 8 to 10 minutes, or until most of the liquid is absorbed. Stir occasionally to prevent sticking. Add another cup of stock, stir, and let simmer another 8 to 10 minutes.
» Mix in the remaining 1 c. stock and the pumpkin puree. Stir again and simmer uncovered until all liquid is absorbed. Add more stock if needed. Quinoa will be tender and cooked completely. Blend in the cheese while stirring, adding salt and pepper to taste.
» In another large skillet, add remaining 2 T. butter and melt over medium heat. Toss in sliced mushrooms and season to taste with salt and pepper. Cook until mushrooms start to brown and soften. Stir in fresh sage and mix. Continue cooking until mushrooms are buttery, browned and fragrant.
» Top each serving of quinoa with mushrooms, sage and cheese.