Roasted Pumpkin With Onion Jam And Quinoa

Halloween may be over but there are still quite a few pumpkins left in the supermarket. Pumpkins may get a bad rep for being scary but there’s no need to be afraid to use them to cook. They’re a great alternative to butternut squash with a lighter, subtler fragrance plus they’re a rich source of vitamin C and fibre. There is never a time of year where pumpkins are more abundant and after Halloween, cheaper so head out and grab one while their in season.

See below for a delicious recipe from The Detox Kitchen.

Ingredients:
250g x Pumpkin (Peeled and cut into 2-3cm cubes)
½ x white Onion (cut into thin slices)
1 x tsp. Olive Oil
150g x Honey
¼ tsp x Cinnamon
½ tsp x fresh Ginger (chopped into small pieces)
150g x Quinoa
½ bunch of Coriander
50g x Roasted Cashew Nuts
4 x sprigs Thyme

To make:

Preheat the oven to 170 degrees.

Fry the onions in olive oil, on a medium heat, for 10 minutes. Add the honey and stir until the onions are coated in the honey. Add the cinnamon and ginger and reduce the heat, cook through for 5 minutes.

Peel, de-seed and cut the pumpkin into cubes and place on a baking tray lined with baking paper. Place the thyme leaves on top and also pour the onion mixture over the top of the pumpkin. Place in the oven and cook for 20 minutes until the pumpkin is tender.

Place the quinoa in a saucepan and cover with 3 times the amount of cold water.  Bring the water to the boil and cook for 5 minutes.

Toast the cashew nuts for 10 minutes in the oven at 170 degrees. Add to the cashews and finely chopped coriander to the cooked quinoa. Season and add lemon juice.

Serve the sticky pumpkin with a large spoonful of quinoa topped with a sprinkling of coriander.