This looks so good!
We went to Green Spark Farm in Cape Elizabeth on the hunt for organic pumpkins to continue our gastronomic celebration of fall in general and October in particular. They had beautiful examples of a variety of squashes. One of the tastiest is their Golden Acorns: sweet, smooth flesh, perfect for roasting. Even though pumpkin is the inspiration for this dish, substitute any yellow or orange firm-bodied squash. There is flexibility in making this salad your own: add more or less of the currants, walnuts, squash, quinoa… you get the idea!
If you’re making bacon for breakfast or BLT’s for lunch, drain the excess fat and use the baking pan to roast the cubed pumpkin: 15 – 20 minutes at 350 F or until it’s browned on the outside and just past “al dente” on the inside.
Fall Quinoa Salad with Roasted Pumpkin
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