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Pumpkins Stuffed With Quinoa, Butternut and Cranberries
THE DENVER POST13Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 1 cup diced yellow onion (1/4-inch dice)
- 2 tsp. ground cumin
- 1 cup quinoa (rinsed in cold water and drained)
- 2 cups vegetable stock
- 1/2 cup cranberries (dried, unsweetened)
- 4 pumpkins (small edible, Sweet Dumpling squash or small acorn squash, 1 1/2 to 2 pounds each)
- 1 1/2 cups butternut squash (diced, peeled)
- 1/4 cup pepitas (raw pumpkin seeds, pine nuts, or chopped walnuts, toasted)
- 1/2 tsp. ground cinnamon
- 1 tsp. fresh lemon juice
- salt
- freshly ground black pepper
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