Roasted pumpkin and kale pilaf

Pumpkin season started here in Bratislava so I decided to join everyones madness about this “essence of fall” vegetable.
My relations with pumpkin are the story of love and hate as I have refused even to try any dishes with it since I was a kid. But then I moved to Slovakia where pumpkin is one of the staple fall vegetables and there are huge amount of dishes with pumpkin. I had to change my mind because many of them are cool.
This autumn I want to collect all of pumpkin recipes I like here in my blog. Let’s start with kale and pumpkin pilaf.

Ingredients
(makes 4 portions)
100g curly kale, chopped
800g pumpkin (butternut squash variety was used)
150g quinoa and whole rice mix (50\50 proportion)
1 big onion
2 cloves of garlic
1 tsp of turmeric
bunch of pumpkin seeds
salt, pepper, olive oil,

Directions
1. Peel and clean pumpkin, remove seeds, cut into wedges, season with olive oil, salt and pepper and bake in the oven preheated to 180C for 30 minutes under foil. Then remove the foil and cook for 10 minutes more. Pumpkin should be soft. It tastes so good that it’s actually hard not to eat it immediately 🙂
2. Meanwhile mince onion and cook until soft in a big pot with olive oil, then add minced garlic and cook for a few minutes more.
3. Add kale and pumpkin seeds to the pot, stir with onion and garlic and cook covered until kale becomes soft.
4. Cut baked pumpkin into 2-3cm cubes and add to the pot with kale. Cook together for a few minutes, then remove from heat.
5. Cook rice and quinoa mix, add turmeric, stir properly and combine with kale and pumpkin. Try if it’s salty enough before serving. Serve warm.

I’ve checked some recipes with “kale and pumpkin” duo and many of them suggest to boil kale. I prefer to sauté kale because it helps to retain a stronger taste.

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