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As the leaves turn and the air grows crisp, there's nothing quite like a warm, comforting dish to celebrate the change of seasons. The Spinach Herby Thyme Pumpkin Casso Awa is a delightful blend of flavors and textures that captures the essence of autumn. This dish not only warms the heart but also nourishes the body with its wholesome ingredients.

Spinach Herby Thyme Pumpkin Casso Awa

A cozy dish blending pumpkin and spinach with fragrant herbs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 2.0 cups fresh spinach, chopped
  • 1.0 cup pumpkin puree
  • 1.0 small onion, finely chopped
  • 3.0 cloves garlic, minced
  • 2.0 tablespoons olive oil
  • 1.0 teaspoon dried thyme
  • 1.0 teaspoon dried rosemary
  • 0.5 teaspoon nutmeg
  • 0.0 to taste Salt and pepper
  • 1.0 cup vegetable broth
  • 1.0 cup coconut milk
  • 1.0 cup uncooked quinoa
  • 0.25 cup grated Parmesan cheese
  • 0.0 to taste Fresh thyme leaves for garnish

Instructions
 

  • Prepare the Quinoa: Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the water. Fluff with a fork and set aside.
  • Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
  • Incorporate the Pumpkin: Add the pumpkin puree to the skillet, stirring well to combine with the onions and garlic. Cook for another 2-3 minutes to heat through.
  • Season with Herbs: Sprinkle in the dried thyme, rosemary, nutmeg, salt, and pepper. Stir well to incorporate the flavors, allowing the mixture to cook for another 2 minutes.
  • Add Spinach and Liquids: Toss in the chopped spinach and pour in the vegetable broth and coconut milk. Stir until the spinach wilts and the mixture is well combined. Bring to a gentle simmer.
  • Mix in Quinoa: Once the spinach has wilted, add the cooked quinoa to the skillet, stirring to combine. Cook for an additional 5 minutes, allowing the flavors to meld together, and adjust seasoning to taste.
  • Serve: Remove from heat, and if desired, stir in grated Parmesan cheese for a creamy finish. Spoon the pumpkin casso awa into bowls and garnish with fresh thyme leaves.
  • Enjoy the Dish: Serve warm and enjoy the cozy flavors that blend the sweetness of pumpkin with the earthiness of spinach and herbs.

Notes

Optional Parmesan cheese can be added for non-vegan versions.
Keyword pumpkin, quinoa, spinach, vegan