Serves 8 -10
1 Small Sugar Pumpkin (2 to 3 pounds), halved and seeded
Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Pepper
2 Cups Quinoa
2 Cups pitted and julienned Medjool Dates
¼ Cup small fresh sage leaves
Preheat oven to 375f.
Cut the pumpkin into pieces roughly 3 in. square and arrange on a rimmed baking sheet, skin side down. Drizzle with olive oil and sprinkle of salt and pepper. Roast the pumpkin until soft, about 1 hour. Once cool enough to handle, peel off and discard the skin and place the roasted pumpkin flesh in a bowl.
Place a dry skillet over medium heat and add the quinoa. Toast for 5 to 10 minutes or until the quinoa releases a yummy toasty aroma.
Add 3 cups water and 1 tablespoon kosher salt, cover and bring to a boil. Reduce the heat to low and simmer the quinoa until the water has been absorbed about 25 minutes. Remove from heat and set aside covered (the steam will finish cooking the quinoa).
Once the quinoa is cooled off a little, add it to the bowl with the roasted pumpkin along with dates, torn sage leaves and 2 tablespoons olive oil. Toss gently to combine. Season with more salt and pepper.
Serve at room temperature.