1/4 c olive oil 1 cminced onion, yellow 2 tground cumin 2 cor vegetable chicken broth 1 c quinoa 2 ccubed butternut squash, uncooked 1/2 c cranberries, dry 1/4 ctoasted pepitas 1/4 T ground cinnamon 1 t lemon juice 1 dsto taste black pepper 1 dsto taste salt 4 easmall pumpkin (optional)
Place 2 Tablespoons of oil in heavy saucepan and heat until hot. Add onion and cumin and cook until onions are golden brown, stirring frequently, about 10 minutes. Add the quinoa and stir to coat the grains. Add the stock and bring to a boil, reduce heat to low, add cranberries and cover. Cook until liquid is absorbes, about 25 minutes. Cook butternut squash in remaining oil and cook without stirring until bottom of squash is brown. Toss and then cook until squash is tender. When quinoa is cooked,stir in pepitsa, cinnamon and lemon juice. Add squash and season to taste. If you want to stuff pumpkins, Cut tops off pumpkins and clean seeds and fibers out well. Stuff "filling" into shells and bake on baking tray about 20 to 30 minutes. Pumpkin will soften slowly. Serve hot. OPTIONAL: Use pine nuts or chopped walnuts in place of toasted pepitas.