Last Fall, I was all about pumpkin recipes. Everything pumpkin. And I've decided to continue that kick this Fall. I know, I know...everyone is all up on the pumpkin. Don't worry, I'll try to keep the pumpkin recipes to a sane and acceptable level. But I ask, why not be crazy about pumpkin?! It is most amazing. I love it's ability to be sweet or savory. Bonus! Pumpkin evokes imagery of family togetherness, pajamas, rainy days, good books and cuddling. At least...that's what pumpkin means to me. It's neck and neck with hot cocoa for that special type of goodness. That special type of goodness has a name. In Danish culture, it's called "hygge". Which, I am to learn kind of means "coziness" but more specifically in regards to relaxing with loved ones, often while enjoying good food in a wonderfully comforting atmosphere. Todd, Bob and I eating this pumpkin dinner, then getting all snuggled up in bed reading our books and drinking coconut chai tea while the rain poured outside was definitely hygge. It could've only been made better with more candles...and sweets! Candles and sweets make everything better...even the best!

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Inspired by Veg News

Serves 4

  • 3 heads of broccoli, florets only
  • 1 Tbsp. olive oil
  • 2 cups water
  • 1 cup dry quinoa, rinsed and drained
  • 1/2 medium yellow onion, minced
  • 1/2 Tbsp. olive oil
  • 2 Field Roast Smoked Apple Sage grain meat sausage links, chopped
  • 1/2 tsp. salt
  • 1 15 oz. can of canned pumpkin
  • 2 Tbsp. fresh sage, minced (or 1/2 tsp. dried sage)
  • 2 Tbsp. nutritional yeast
  • 1/4 tsp. dried rosemary
  • 1/4 tsp. dried thyme
  • 1/2 tsp. ground pepper

Preheat oven to 425 F and wash and chop the broccoli. I only use the florets because I save the chopped stems as treats for Bobby! Toss the florets in olive oil and bake at 425 F for about 20 minutes.

Produce On Parade - Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Bring the water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to low heat, cover and simmer for 15 minutes. When done, remove from heat and fluff with a fork.

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Heat 1/2 Tbsp. of olive oil in a medium frying pan then add the onion and sausage. Saute until the onion softens and the sausage browns, about 10 minutes over medium heat.

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

I get my vegan Field Roast sausage from Costco. It's so good and Todd absolutely loves it! I buy it in bulk and then just freeze it until I need!

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Once everything is done cooking, combine the cooked quinoa together with the onion, sausage and remaining ingredients excluding the broccoli. Mix well to combine.

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Serve the pumpkin quinoa warm with the roasted broccoli as a side. Then lights some candles, make some tea, get a good book and find your hygge.

Creamy Pumpkin Sage Quinoa with Roasted BroccoliBob update! He isn't too pleased to have to wear his special collar. If you check out Produce On Parade's facebook page, you'll know what I'm talking about. 2 weeks people! Dear lord, it's going to be a long and sad two weeks! He was happy enough to have it off, even if it was only for a short while...poor Little Bear!

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Creamy Pumpkin Sage Quinoa with Roasted Broccoli
Recipe Type: Entree
Author: Katie - Produce On Parade
Serves: 4
Creamy pumpkin quinoa with fresh sage and browned Smoked Apple Sausage side with roasted broccoli to make for one cozy and delicious Fall meal.
Ingredients
  • 3 heads of broccoli, florets only
  • 1 Tbsp. olive oil
  • 2 cups water
  • 1 cup dry quinoa, rinsed and drained
  • 1/2 medium yellow onion, minced
  • 1/2 Tbsp. olive oil
  • 2 Field Roast Smoked Apple Sage grain meat sausage links, chopped
  • 1/2 tsp. salt
  • 1 15 oz. can of canned pumpkin
  • 2 Tbsp. fresh sage, minced (or 1/2 tsp. dried sage)
  • 2 Tbsp. nutritional yeast
  • 1/4 tsp. dried rosemary
  • 1/4 tsp. dried thyme
  • 1/2 tsp. ground pepper
Instructions
  1. Preheat oven to 425 F and wash and chop the broccoli. I only use the florets because I save the chopped stems as treats for Bobby! Toss the florets in olive oil and bake at 425 F for about 20 minutes.
  2. Bring the water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to low heat, cover and simmer for 15 minutes. When done, remove from heat and fluff with a fork.
  3. Heat 1/2 Tbsp. of olive oil in a medium frying pan then add the onion and sausage. Saute until the onion softens and the sausage browns, about 10 minutes over medium heat.
  4. Once everything is done cooking, combine the cooked quinoa together with the onion, sausage and remaining ingredients excluding the broccoli. Mix well to combine.
  5. Serve the pumpkin quinoa warm with the roasted broccoli as a side.