It’s not because Halloween and Thanksgiving are over that we can’t continue to enjoy pumpkin all winter. I’m thinking about soups, pies, waffles, or in this case: roasted pumpkins filled with risotto.
Can you believe there are only 3 weeks left until Christmas? And I don’t have a single gift ready! I’m the kind of people that buy gifts at the last minute, checking the Amazon shipping deadline, hoping they will ship in time, and crossing my fingers there won’t be too much snow so the postman can access the house. Anyone else dealing with the same problem?!
Back to these these small pumpkins, aren’t they cute? They are filled with quinoa risotto, red bell peppers and chickpeas. Enough carbs to keep you going through a cold winter day.
Quinoa is first cooked in a skillet with white wine and vegetable broth just like a risotto, while the pumpkins are roasting in the oven.
White wine is optional but boosts the overall flavor, and what’s a risotto without the wine? I also added chickpeas for extra protein and texture, feel free to sub for white beans.
Jack Be Little pumpkins are used here, they have a more subtle taste than sugar pumpkins and are not as sweet. This recipe works great with sugar pumpkins too, if it’s the ones you have on hand.
Everything except the top is edible, the skin may be more or less thick though, depending on the type of pumpkin you use.
Quinoa risotto combined with perfectly tender roasted pumpkins makes a hearty and flavorful meal. I found these very filling (in addition of being seriously delicious) and was full after eating only one half!
Let me know in the comments if you try this recipe!
- 3 small pumpkins (I used Jack-be-little, sugar pumpkins will work as well)
- 2 tsp olive oil
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 clove of garlic, chopped
- 1/2 cup quinoa
- 1/3 cup white wine
- 1 and 1/2 cup vegetable broth
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1 tbsp nutritional yeast
- 1/2 cup cooked chickpeas
- Preheat the oven to 350°F.
- Wash the pumpkins, cut off the top and scrape out all the seeds.
- Lightly brush the inside with olive oil, replace the tops on each pumpkin and place them on a baking sheet lined with parchment paper.
- Bake for about 40 minutes, or until tender.
- In a large skillet, heat one tablespoon of olive oil over medium heat.
- Add the onion and cook for about 5 minutes, until soft and slightly caramelized. Add the red bell pepper and garlic and cook for another 5 minutes.
- Stir in the quinoa and cook until it is coated with oil, about 1 minute.
- Pour in the white wine and stir constantly until fully absorbed. Pour in the vegetable broth (or water) and salt. Cook uncovered for about 20 minutes until the quinoa is cooked. If needed, drain excess water.
- Stir in the nutritional yeast and cooked chickpeas. Cover to keep warm while the pumpkins are roasting.
- When the pumpkins are tender, remove from the oven and fill each pumpkin with the quinoa risotto.
- Top with fresh parsley or your favorite herbs and cover with the pumpkins tops.
If using water instead of vegetable stock, add 1/4 more teaspoon of salt.
Nutritional information is given for one half of a filled pumpkin, which is already very filling.
- Serving Size: 1/2 Pumpkin
- Calories: 190
- Sugar: 6.4g
- Fat: 6g
- Carbohydrates: 27.3g
- Fiber: 6.8g
- Protein: 7g