Yield: 6 servings
|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.|
|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.
- 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.