Roasted Sugar Pie Pumpkin Stew

	Measure:
Sugar pie pumpkins or red kuri squash	3 each
Field Roast™ Smoked Apple & Sage Sausage Links, crumbled	4 each
Yellow onion, peeled, ¼” dice	1 each
Carrots, peeled, ¼” dice	2 each
Celery, diced	3 stalks
Purple potatoes, ½” pieces	⅔ lb.
Cinnamon, ground	1 tsp.
Cloves, ground	¼ tsp.
Cumin, ground	1 Tbsp.
Chili powder	2 Tbsp.
Quinoa	1 cup
Sea salt	2 Tbsp.
Apple, peeled, cored, ½” dice	1 each
Garlic, minced	4 cloves
Jalapeño, diced	1 each
Olive oil	¼ cup + 1 Tbsp.
Black pepper	2 tsp.
Vegetable stock	4 cups
Baby spinach	2-½ cups
Pumpkin seeds, toasted	½ cup
Cilantro, chopped	¼ cup

Preheat oven to 250°F (121ºC).
Cut tops off pumpkins or squash. Scoop out and discard seeds and membrane; set aside.
In a large bowl, combine crumbled Smoked Apple & Sage Sausage, onion, carrot, celery, potato, spices, quinoa, salt, apple, garlic, jalapeño, olive oil and black pepper. Toss to combine.
Fill each pumpkin or squash with mixture, dividing equally. Pour vegetable stock into each pumpkin or squash until reaches ½” from the top. Place tops back on each pumpkin or squash to cover; bake for about 90 minutes. It’s normal for liquid to bubble out.
Place a small handful of spinach into each serving bowl; top with stew, gently scraping some soft flesh from the pumpkin or squash while scooping. Garnish with pumpkin seeds and cilantro.