Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe
If you’re craving a cozy yet show-stopping dish that’s packed with earthy, rich flavors, you have to try Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe. This delightful seasonal treat showcases tender pumpkin vessels filled with a luscious blend of caramelized onions, golden mushrooms, vibrant Swiss chard, and melty cheese, all brought together with fresh herbs and a touch of crème fraîche. It’s comfort food elevated—a feast that feels both homey and special enough to impress guests or make any weeknight dinner memorable.
Ingredients You’ll Need
Getting the ingredients right is half the magic of Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe. Each element is thoughtfully chosen to add vibrant texture, a burst of freshness, or that cozy savory base that makes this dish irresistible.
- Mini pumpkins (4, 10-12 oz each): Perfect natural bowls that bring a subtle sweetness and gorgeous presentation to the dish.
- Kosher salt (1 ½ tsp, divided): Essential for seasoning at every stage, enhancing all the fresh flavors.
- Fresh chanterelle mushrooms (8 oz): Or any wild mushrooms—these add gorgeous earthiness and a tender bite.
- Yellow or white onion (1 medium): Caramelized slowly, onions give a sweet depth that balances the mushrooms and chard.
- Swiss chard (½ bunch, about 4 oz): Adds a pop of bright green and a lightly bitter contrast, keeping the dish lively.
- Fresh parsley (½ bunch): Freshness and herbaceous notes to lift the richness.
- Fresh thyme (2 sprigs) or dried thyme (¼ tsp): A fragrant herb that ties all the savory flavors together beautifully.
- Comté or Swiss cheese (2 oz, grated): Melts perfectly to create creamy pockets of flavor within the stuffing.
- Olive oil (3 tbsp, divided): Used to cook the vegetables gently and bring out their natural flavors.
- Crème fraîche or sour cream (2 tbsp): Adds a silky creaminess that makes the filling luscious without overpowering.
- Freshly ground black pepper (¼ tsp): Adds subtle heat and depth in the final mix.
How to Make Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe
Step 1: Prep the Mini Pumpkins
Start by preheating your oven to 375°F (190°C) and placing a rack in the middle. Cut the tops off each mini pumpkin as if you’re creating a little pumpkin lid, then carefully scoop out all the seeds and stringy guts. These pumpkins are your edible bowls, so take your time removing the insides so they can hold the filling perfectly without being too fragile. Lightly sprinkle the inside of each pumpkin with a pinch of kosher salt—this simple step seasons your pumpkin from within as it roasts.
Step 2: Cook the Vegetables
The real soul of this recipe is in the cooking of the onions, mushrooms, and chard. Slice your onion thinly and sauté slowly in 1 tablespoon of olive oil with half a teaspoon of kosher salt until soft, golden, and sweet—this will take around 18 to 20 minutes but it’s worth every minute for that caramelized goodness. Next, increase the heat and cook the mushrooms with fresh thyme and another half teaspoon of salt, letting all the liquid evaporate until they turn beautifully golden brown. Lastly, toss the Swiss chard and chopped parsley in the final tablespoon of olive oil with remaining salt and cook just until wilted, about a minute—this keeps it vibrant and fresh.
Step 3: Assemble the Filling
Turn off the heat, and combine the cooked onions, mushrooms, and chard in the skillet. Stir in half of your grated Comté or Swiss cheese, the crème fraîche, and freshly ground black pepper. The crème fraîche melts into the mixture creating a creamy, dreamy filling that’s rich but perfectly balanced. Taste and adjust seasoning if you feel it needs a little extra zing—this filling should be packed with layers of flavor.
Step 4: Stuff and Bake
Fill each mini pumpkin generously with the mushroom mixture, packing it in so every bite will be full of that luscious stuffing. Top with the remaining grated cheese, and place the pumpkin lids back on. Bake them in that preheated oven for roughly 30 to 35 minutes, or until the pumpkin flesh is tender and easily pierced with a knife. The cheese on top will melt and bubble, forming a tempting golden crust.
Step 5: Serve with Love
Once the pumpkins are cooked, serve them warm. The pumpkin lids add charm and make for a beautiful presentation, inviting your guests to lift the top and uncover the tantalizing filling. This is truly a dish that doubles as a centerpiece and a heartwarming meal.
How to Serve Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few delicate thyme leaves over the bubbles of melted cheese add an irresistible fresh aroma and an extra burst of color. For a little richness, a small dollop of crème fraîche on the side can elevate the creamy texture and cool down each bite.
Side Dishes
This recipe is quite substantial on its own, but if you want to add a side or two, consider serving it alongside a crisp green salad dressed simply with lemon and olive oil or some roasted garlic mashed potatoes to soak up the juices. Light grains like quinoa or a wild rice pilaf can also be a great accompaniment for those craving something with a bit more heft.
Creative Ways to Present
For an impressive holiday or dinner party touch, present each mini pumpkin on a rustic wooden board or a colorful ceramic platter. You can place small individual spoons inside each pumpkin for easy eating or even hollow out mini pumpkins ahead and use these as edible serving bowls, adding charm and eco-friendly style to your table setup.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe, store them in an airtight container in the refrigerator. Because of the delicate pumpkin texture, it’s best eaten within 2 to 3 days to enjoy the freshness and prevent sogginess.
Freezing
While freezing stuffed pumpkins is possible, the texture of cooked pumpkin can become mushy after thawing. If you want to freeze, remove the filling and store it separately in a freezer-safe container for up to 3 months, then simply reheat and stuff fresh pumpkin vessels when ready to serve.
Reheating
To reheat, place the whole stuffed pumpkin in a 350°F (175°C) oven for about 15 minutes until warmed through. This keeps the skin firm and the filling creamy. Avoid microwaving as it may make the pumpkin too watery and compromise the texture of the filling.
FAQs
Can I use other types of squash instead of mini pumpkins?
Absolutely! Acorn squash halves work wonderfully in this recipe and provide a similar sweet and tender base. Just adjust cooking time a bit as larger squash may take longer to soften.
What are the best mushrooms to use for this recipe?
While chanterelle mushrooms add a lovely delicate flavor, any wild mushrooms like cremini, shiitake, or oyster mushrooms make excellent substitutes. Just choose fresh, firm mushrooms for the best texture and taste.
Is there a vegan option for cheese and crème fraîche?
Yes, you can swap out the cheese for a plant-based melting cheese and use a vegan sour cream or cashew cream for the crème fraîche. This keeps the dish creamy and flavorful while making it vegan-friendly.
Can this recipe be made gluten-free?
Definitely! This recipe is naturally gluten-free as it contains no wheat or gluten ingredients. Just double-check any cheese or crème fraîche packaging if you’re particularly sensitive.
How do I know when the pumpkins are done baking?
The pumpkins are perfectly cooked when you can easily pierce the flesh with a knife or skewer and the skin is tender but still holds its shape. Typically, this takes about 30 to 35 minutes.
Final Thoughts
Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe feels like a warm hug on a plate—inviting, comforting, and deeply flavorful. Whether you’re celebrating a special occasion or simply want to treat yourself and your loved ones to something extraordinary, this dish delivers on every level. I can’t wait for you to make it part of your kitchen rotation and watch it become a new favorite!
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Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delight in Rosa Jackson’s Mini Pumpkins Stuffed with a savory blend of caramelized onions, golden chanterelle mushrooms, tender Swiss chard, fresh herbs, and creamy Comté cheese. This autumnal dish showcases hollowed mini pumpkins or acorn squash filled with a luscious, flavorful vegetable mixture and baked to tender perfection. It’s perfect as a comforting vegetarian main or an impressive side for seasonal gatherings.
Ingredients
Main Ingredients
- 4 mini pumpkins (10–12 oz each) or 2 acorn squash (1 ½ pounds each)
- 1 ½ tsp kosher salt, divided
- 8 oz fresh chanterelle mushrooms (or any wild mushrooms of your choice)
- 1 medium yellow or white onion
- ½ bunch Swiss chard (about 4 oz)
- ½ bunch fresh parsley
- 2 sprigs fresh thyme (or ¼ tsp dried thyme)
- 2 oz Comté or Swiss cheese, grated (about 1 cup)
- 3 tbsp olive oil, divided
- 2 tbsp crème fraîche or sour cream
- ¼ tsp freshly ground black pepper
Instructions
- Prep the Squash or Pumpkins: Preheat your oven to 375°F (190°C) and place a rack in the middle. For mini pumpkins, cut off the tops and scoop out all seeds and fibers. For acorn squash, halve lengthwise and remove seeds and fibers. Place cut-side up in a 9×13-inch baking dish and season the inside with ¼ tsp kosher salt.
- Prepare the Vegetables: Trim and cut mushrooms into bite-sized pieces. Thinly slice the onion, slice Swiss chard into ¼-inch ribbons, coarsely chop parsley, and strip the thyme leaves or measure dried thyme. Grate the cheese and set aside.
- Cook the Onions: Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced onions and ½ tsp kosher salt. Cook slowly for 18-20 minutes until the onions become soft and golden brown. Remove and set aside.
- Cook the Mushrooms: In the same skillet, add another tablespoon of olive oil and increase heat to medium-high. Add mushrooms, thyme, and ½ tsp kosher salt. Sauté for 8-10 minutes until mushrooms turn golden and all the liquid evaporates. Remove and combine with the onions.
- Sauté the Greens and Herbs: Add the last tablespoon of olive oil to the skillet. Toss in Swiss chard, parsley, and the remaining ¼ tsp kosher salt. Cook for about 1 minute until the chard wilts.
- Assemble the Filling: Turn off heat and add the cooked onions and mushrooms back into the skillet with the chard and herbs. Stir in half the grated cheese, crème fraîche, and black pepper, mixing thoroughly until creamy and well combined.
- Stuff the Pumpkins or Squash: Spoon the vegetable mixture into the hollowed pumpkins or acorn squash, pressing the filling in firmly. Sprinkle the remaining grated cheese on top evenly.
- Bake: Place the filled pumpkins or squash in the oven and bake for 30-35 minutes (mini pumpkins) or 35-40 minutes (acorn squash), until the flesh is soft and can be pierced easily with a knife.
- Serve: Present the baked stuffed pumpkins or squash topped with their lids for a visually appealing dish. Serve warm as a hearty vegetarian entrée or side.
Notes
- Mini pumpkins make a charming presentation, but acorn squash is a great alternative if mini pumpkins are unavailable.
- Chanterelle mushrooms add a delicate, nutty flavor, but any wild mushrooms or cremini can be used.
- Crème fraîche can be substituted with sour cream or a thick Greek yogurt for a similar creamy texture.
- Make sure to cook the onions slowly for deep caramelization, enhancing the overall flavor.
- This dish is best served warm and enjoyed the day it’s made for optimal texture and taste.
- If desired, garnish with extra fresh parsley for a pop of color before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
