Roasted Baby Pumpkins stuffed with Maple Roasted Apple, Carrot and Beet Quinoa with Fried Sage Leaves

Just a few examples of things you can use to stuff your pumpkin.

Lil tip: Smaller pie pumpkins are sweeter than the larger ones and one is plenty for two people.

Cut your pumpkin in half and scoop out the seeds. Put them cut side down in a glass dish filled with a little canola oil.

Roast at 350 for about 40 mins, until soft but not squishy.

Pull the seeds away from the pulp and place in a colander. Spray with warm water to rinse off the remainder of the pulp.

Spread them out on a cookie sheet, spray with olive oil and S&P. Sometimes I mix it up with garlic salt, paprika, cumin...whatever. I love em n put em on everything.

Lil tip:

I put my olive oil in a little dollar store squirt bottle that way I can control how much I'm using.

Roast at 350 for about 10 mins.

 Put few tablespoons of butter into a glass dish and melt in the oven.

 Dice up your apples, carrots and beets. (In this case I had some leftover roasted beets, so I just see those and threw them in at the end)

 Toss them with the melted butter. Then add some maple syrup, nutmeg, cardamom and a little sea salt.

Roast at 350 for 20-30 mins.

Next, make the quinoa. I start by dry roasting 1 cup of quinoa in a DRY pan while constantly stirring until you get a nice nutty aroma, about 2 minutes. Then add 2 cups of water, stir and bring to a boil. Then turn the heat down, cover and simmer for about 20 minutes. When it's done, fluff with fork.

Melt some real butter and add your sage leaves to the pan. Let em fry til crispy then dry on a paper towel.

Add some cannelini beans to the quinoa.

When your apples, etc are done, toss them in with the quinoa.

Sprinkle some S&P onto your pumpkin halves and then fill with the Quinoa mixture.

Top with pumpkin seeds and sage leaves and serve.

I also cooked up some chicken apple sausage with cumin seeds and put it on top. You could add anything, really.