This autumn dish with nutmeg pumpkin is great in its simplicity, you just need to fill the table with the gifts of nature, and with the addition of cereals, pistachios and cranberries are becoming interesting. Pumpkin is eaten due to the content of folic and pantothenic acids, a dish with pumpkin is dietary, and can become a full vegan nutrition. For a brighter taste, the amount of white wine vinegar can be doubled or replaced balsamic. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 nutmeg squash (900 gr.), Peel, remove seeds, cut into pieces measuring 2 cm. (about 3 tbsp.)
- 5 tbsp. l olive oil
- 2 tsp coarsely chopped fresh thyme leaves
- 1/4 Art. peeled pistachios
- 1.5 tbsp. quinoa
- 4 tbsp. broth
- 1/4 Art. dried cranberries
- 1 tbsp. l white wine vinegar
- 85 gr. spinach
Recipes with similar ingredients: quinoa groats, nutmeg squash, spinach, cranberries, pistachios, wine vinegar, thyme
Recipe preparation:
- Place the grill in the center of the oven, which then preheat to 200 ° C. Line a baking sheet with foil sides.
- Place the pumpkin in a medium bowl. Add 3 tbsp. l olive oil, thyme, 2 tsp salt and season with pepper to taste. Mix so that the pumpkin is well coated with the rest of the ingredients. Shift to prepared baking sheet and distribute the mixture in one layer.
- Bake until the knife is checked with easily enter the pulp of a pumpkin (about 30 minutes). Shuffle after approximately half the cooking time. Put pistachios on a small baking sheet and fry until aroma (approximately 5 minutes).
- Meanwhile, rinse the quinoa in a fine sieve with cold water. Bring the broth or water to a boil and stir in the quinoa cereal. Cook slowly, without lid, until in each grain a small white spiral is visible (for about 9 minutes). Drain liquid and move the quinoa into a medium bowl. Add the remaining 2 Art. l olive oil, pistachios, cranberries, wine vinegar, 1/2 tsp. salt and pepper to taste.
- Place spinach in a large bowl and mix with hot pumpkin, until the leaves fade slightly. Add the mixture with quinoa and again mix. Serve the dish warm or roomy temperature.
