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

Scale

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

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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