Roasted Pumpkin with Quinoa

Its winter. Well, sort of. Its not actually that cold yet. There’s been one frost so far this year and believe me, living in a caravan I am very thankful for that. But I also miss that chilly crispness to the air that turns your ears and your nose bright red and leaves you craving warm and satisfying foods that radiate heat (and sleepiness…) from your insides out.

This is one of those dinners. It is hot and comforting; imagine swallowing the feeling your duvet gives you when its toasty warm cocooned inside but the air outside is a bit nippy.

And its even better if you cook it in a log burner or tucked into the coals of an open fire. Gah, its just so quaint!

Roasted Pumpkin stuffed with Creamy Quinoa

A pumpkin (little ones are best as then it’s one per person), a small handful of quinoa, double cream, Parmesan (or other cheese, goats cheese is nice in this too), thyme, black pepper

Get the log burner or the fire going nice and hot so you’ve got glowing embers in the bottom, or alternatively, put the oven on (boring…) and turn it to 180C.

Cut the top off the pumpkin and scoop out the seeds, keep them to one side for planting next year, or roast with salt for crunchy nibbles. Half fill the pumpkin with quinoa, add a bit of grated or crumbled cheese of your choice, seasoning and thyme then fill almost to the top with cream. There are no measurements here as it really does depend on the size of your pumpkin…I always say there’s no point putting an ingredient in if you’re not going to taste it. That probably doesn’t help much but it sounds good right?

Put the lid back on then wrap the whole thing in tinfoil. Place on a baking tray and put in the oven, or, if you’re cool, put it in the fire.

Cook until the flesh is soft and the quinoa is no longer bite-y (hard).

The whole pumpkin acts like a bowl so if you’re feeling brave and haven’t stabbed the knife through the bottom in the process of cutting off the lid eat it straight from the tinfoil. If not, serve it in a bowl with a nice bit of winter salad and a hunk of homemade log burner bread.

 

 

 

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