From “Tyler Florence Family Meal,” by Tyler Florence (Rodale). Serves 8-10 as a side, 4-5 as a main course.
Ingredients
1 small sugar pumpkin (2-3 pounds), halved and seeded
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups quinoa
3 cups water
2 cups pitted and julienned medjool dates
1/4 cup small sage leaves
Directions
Preheat the oven to 375. Cut the pumpkin into pieces roughly 3 inches square and arrange on a rimmed baking sheet, skin side down. Drizzle the pumpkin pieces with olive oil and give them a sprinkle of salt and pepper. Roast the pumpkin for 1 hour, or until soft. Once the pieces are cool enough to handle, peel off and discard the skin, and place the roasted pumpkin flesh in a bowl.
Place a dry skillet over medium heat and add the quinoa. Toast for 5 to 10 minutes, or until the quinoa releases a beautiful toasty aroma. Add 3 cups water and 1 tablespoon kosher salt, cover and bring to a boil. Reduce the heat to low and simmer the quinoa for 25 minutes, or until all the water has been absorbed. Remove from the heat and set aside, covered; the steam will finish cooking the quinoa.
Once the quinoa has cooled off a bit, add it to the bowl with the roasted pumpkin along with the dates, torn sage leaves, and 1/4 cup of olive oil. Toss gently to combine. Season with salt and pepper. Serve at room temperature.
