This recipe for stuffed pumpkins flaunts all that mini pumpkin table drama! The sweetness of the pumpkin paired with a savory, nutty, and healthy quinoa pilaf makes a perfect fall side or vegan entrée. They look so impressive, yet they’re so easy to make, but shhh! Your dinner guests never have to be any the wiser.
Savory Mushroom and Quinoa Stuffed Mini Pumpkins [Vegan, Gluten-Free]
- 6 mini pumpkins
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 tablespoon, plus 2 teaspoons olive oil
- 8 ounces sliced White Button mushrooms
- 1 cup chopped leeks
- 1 garlic clove, minced
- 1/8 teaspoon rosemary
- 1/4 teaspoon thyme
- 1/3 cup dry white wine
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat the oven to 400º F. Meanwhile, cut the tops off of 6 mini pumpkins and remove the seeds. The seeds can be discarded, but they can also be reserved for roasting, much like larger pumpkin seeds.
- Lightly brush olive oil over the insides and outsides of the pumpkin bottoms and tops and season with salt and pepper to taste. Bake for 25-30 minutes with the tops on the pumpkins. The pumpkins are done when the inner flesh is tender.
- After placing the pumpkins in the oven, make the quinoa. First, rinse the quinoa well and then combine 1 cup of quinoa in a saucepan with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed. This will take 15-20 minutes.
- Meanwhile, sauté the mushrooms and leeks in 2 teaspoons of olive oil for about 5 minutes, or until tender. Add the garlic, rosemary, and thyme to the pan and cook 1 more minute. Next, add the white wine and cook until the wine is mostly evaporated. Season with the salt and pepper.
- By now, the quinoa should be done cooking. Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks. Stir to evenly combine.
- Remove the cooked pumpkins from the oven and spoon the quinoa pilaf evenly into each pumpkin. Consider garnishing with a little parsley for added color. Serve immediately.