BLACK QUINOA WITH HEIRLOOM PUMPKIN, CHESTNUTS, AND MINT

As a woman who does not pride herself on being an expert gardener, I do pride myself on the ability to grow mint. In fact, I’m able to keep the tenacious herb from the first signs of spring to early November on very warm years, making it a refreshing addition to my recipes nearly yearlong. The rest of the components in this side dish are just as easygoing—something the fall and winter months aren’t necessarily known for. This vibrant creation is a wholesome, speedy side to recalibrate your taste buds during the most wonderful (and hectic) time of year.

Serves 4–6

1 (2–3 pound or ½ of a large) creamy-fleshed pumpkin such as kabocha or Marina di Chioggia, halved, seeded, peeled, and cut into 1-inch cubes

1 tablespoon extra-virgin olive oil

2 cups water

1 cup uncooked black or white or red quinoa

1 cup raw almonds, roughly chopped

1 cup fresh mint, chopped, if large

16 vacuum-packed roasted chestnuts (no sugar, salt, or preservatives), roughly broken with fingers

¼ cup full-fat canned coconut milk

¼ cup lemon juice

1 tablespoon honey

½ teaspoon salt

ground black pepper, to taste

Preheat oven to 375ºF. On a large-rimmed baking sheet, toss pumpkin with oil. Roast for 35 to 45 minutes, until tender and beginning to brown.

In a medium saucepan, bring water and quinoa to boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with a fork and add to a large bowl along with roasted pumpkin.

In a medium skillet, toast almonds over medium heat until fragrant and beginning to brown (about 3 to 4 minutes). Add to quinoa and pumpkin along with mint and chestnuts.

In a small bowl, whisk coconut milk, lemon juice, honey, salt, and pepper. Add to quinoa and pumpkin mixture and toss gently to combine. Serve warm, at room temperature, or chilled.