Who said pumpkin recipes work only for Halloween and Thanksgiving? In this account, we love pumpkin all year long! And we’re sure @kualimy thinks it too because of this great recipe!⠀⠀⠀⠀⠀⠀⠀⠀⠀
Time: 45min⠀⠀⠀⠀⠀⠀⠀⠀⠀
Servings: 4-6⠀⠀⠀⠀⠀⠀⠀⠀⠀
Difficulty: easy⠀⠀⠀⠀⠀⠀⠀⠀⠀
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INGREDIENTS⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups of cooked #Quinoa⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 kg of pumpkin (peeled and seeded)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 head of fresh garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup of olive oil Salt and pepper to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ cup of pumpkin seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large orange⠀⠀⠀⠀⠀⠀⠀⠀⠀
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PREPARATION⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Preheat the oven to 390F. Cut the pumpkin into 1-inch cubes and place them in a roasting pan.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Separate all the cloves from the garlic head and scatter them in the roasting pan. Squeeze the orange separately, and drizzle the olive oil and orange juice all over the pumpkin and garlic—season with salt and black pepper to your taste.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Take the pan to the oven and roast for 25 min. When it’s ready, take it out, let it cool and peel off the cloves. Don’t turn the oven off.⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Spread the pumpkin seeds in a roasting tray and take it to the oven to toast them for 10min. Take them out and let them cool.⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. In a big bowl, add the cooked Quinoa, roasted pumpkin and garlic, and toasted pumpkin seeds.
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