Roasted Kabocha Squash with Black Quinoa and Cabbage Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • For the pumpkin and quinoa:
  • 1 medium squash or pumpkin, peeled, seeds removed and chopped into 8-10 wedges (I used a Kobocha squash)
  • Extra virgin olive oil, as needed
  • Salt, a few pinches
  • 1 cup (190g) black quinoa (or red or white)
  • 8-10 walnut halves, roughly chopped
  • 5 oz (141g) Arugula, optional
  • Balsamic vinegar, qb
  • For the cabbage pesto:
  • 1 clove garlic, finely chopped
  • ¼ red cabbage, chopped
  • 2 tablespoons apple vinegar
  • 4 tablespoons extra virgin olive oil
  • ¼ cup (50g) Gorgonzola*
Instructions
  1. For the pumpkin and quinoa:
  2. Preheat the oven to 400°F (200°C).
  3. Put the pumpkin wedges in a roasting pan and drizzle lightly with extra virgin olive oil and a few pinches of salt. Bake for 30-40 minutes until soft. Check at least 1-2 during the baking to make sure they are not burning.
  4. In the meantime, bring two cups of water to boil, add salt then the quinoa. Cook the time indicated on the package.
  5. For the cabbage pesto:
  6. In a large skillet, add a drizzle of extra virgin olive oil and chopped garlic. Sauté for one minute over medium heat, then add the red cabbage and cook for another 12 minutes.
  7. Put the red cabbage into a food processor and add the apple vinegar, extra virgin olive oil and gorgonzola. Blend until smooth and creamy. Adjust the consistency to your desire by adding more extra virgin olive oil. Conserve the pesto in a airtight container in the refrigerator until ready to serve.
  8. To serve:
  9. Mix the arugula with a drizzle of good extra virgin olive oil. Mix the quinoa with a drizzle of extra virgin olive oil. Fill each pumpkin wedge with some quinoa and top with arugula, cabbage pesto and chopped walnuts. Finish of the dish with a swirl of balsamic vinegar.
  10. *For a vegetarian version, substitute Gorgonzola with a similar vegetarian cheese. Alternately, you can make this recipe without the cabbage pesto. In this case, add some balsamic vinegar and a teaspoon or two of apple vinegar to the quinoa.
Recipe by Italicana Kitchen at https://italicanakitchen.com/roasted-kabocha-squash-with-black-quinoa-and-cabbage-pesto/