Vegetables are the cornerstone of California cooking, and the seasonal variations of the culinary landscape get me out of bed every day. This pumpkin dish has powerful olfactory associations, evoking a cool autumn night, a warm fire, and cheeks rosy from a glass of amazing pinot noir. Let’s see a pork chop do that.
Preheat the oven to 375°F. Cut the pumpkin into pieces roughly
Place a dry skillet over medium heat and add the quinoa. Toast for 5 to 10 minutes, or until the quinoa releases a beautiful toasty aroma. Add
Once the quinoa has cooled off a bit, add it to the bowl with the roasted pumpkin along with the dates, torn sage leaves, and
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