Pumpkin in Everything!

I told you yesterdays lunch was good.  Found a recipe for Pumpkin Curry Quinoa but I thought I'd put my own spin on it.  Here's what I came up with:

Pumpkin Curry over Harvest Grains Blend
1 Heaping TBS. minced garlic
1/2 purple onion finely chopped
1/2 red bell pepper chopped
2 TBS. olive oil
(Over medium heat, saute garlic, onion, and bell pepper in oil until onion becomes clear.)
1 can lite coconut milk
1 1/2 cups pumpkin
2 TBS. curry powder (makes it pretty spicy--you can add less for not as strong of a flavor)
1/3 cup ground walnuts
(Next add coconut milk, pumpkin, curry powder, and walnuts.  Bring to a low simmer over medium heat.)
Salt and Pepper to taste

I decided to use Trader Joe's Harvest Grains Blend with this recipe.  Which is made up of Israeli style couscous, orzo, baby garbanzo beans, and red quinoa.  (Separately cook the grain mixture according to directions on package.)

When serving, plate grain mixture, then sauce, and garnish with unsweetened coconut shreds, and pine nuts.

(For a variation, I could see adding garbanzo beans to the sauce, and then plating over quinoa.)

I love incorporating the seasons into dishes, and this one is superb.  However, I'm the only one in my household who seems to think that's the case.  We'll have to let my brother be the judge when he gets here tonight!

So how about you?  Do you have different tastes from the rest of your family?  Do you cook for them, or make them eat whatever you dream up?  Jordan is pretty good about trying most things, but sometimes I do find myself flying solo.