Savoury Mushroom and Quinoa-Stuffed Mini Pumpkins

Fall Comfort Food

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Easy to make, and deliciously sweet and savoury.


  • 6 mini pumpkins

  • 1 cup uncooked quinoa

  • 2 cups vegetable broth

  • 1 tablespoon plus 2 teaspoons olive oil

  • 8 ounces sliced button mushrooms

  • 1 cup chopped leeks

  • 1 clove minced garlic

  • 1/8 teaspoon rosemary

  • 1/4 teaspoon thyme

  • 1/3 cup dry white wine

  • 1/2 teaspoon salt

  • 1/8 teaspoon black pepper


Preheat the oven to 400 degrees F. Meanwhile, cut the tops off of 6 mini pumpkins and remove the seeds. The seeds can be discarded, but they can also be reserved for roasting, much like larger pumpkin seeds. Lightly brush olive oil over the inside and outside of the pumpkin bottoms and tops and season with salt and pepper to taste. Bake for 25 to 30 minutes with the tops on the pumpkins. The pumpkins are done when the inner flesh is tender.

After placing the pumpkins in the oven, make the quinoa. First rinse the quinoa well and then combine 1 cup of quinoa in a saucepan with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed. This will take 15 to 20 minutes.

Meanwhile, sauté the mushrooms and leeks in 2 teaspoons of olive oil for about 5 minutes, or until tender. Add the garlic, rosemary, and thyme to the skillet and cook 1 more minute. Next, add the white wine and cook until the wine is mostly evaporated. Season with the salt and pepper. By now the quinoa should be done cooking. Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks. Stir to evenly combine.

Remove the cooked pumpkins from the oven and spoon the quinoa pilaf evenly into each pumpkin.

Consider garnishing with a little parsley for added colour. Serve immediately.

Original recipe by

Originally Published: October 30, 2017

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