Sautee pears, apples, roasted butternut squash for 3 minutes or until tender
Add kale and red chile vinagraitte, sautee until kale is tender about 2 minutes
Add cooked quinoa, toss and cook until hot
Preheat oven to 400 degrees
Using a paring knife remove the tops of the pumpkins and scrape out seeds (reserve seeds to roast later!)
Coat inside and outside of pumpkins with olive oil, salt and pepper
Place on baking sheet on bottom rack of oven and bake for 20-30 minutes or until just tender
While roasting pumpkins prepare quinoa stuffing
Once pumpkins are ready remove from oven. You can either immediately stuff pumpkins and place bake in oven for 10-15 minutes OR cool and when ready to serve stuff pumpkins and reheat in oven at 350 for 20 minutes.
The great thing about the mini pumpkins is you can eat the shell!