Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard

Introduction:

This recipe for mini pumpkins stuffed with a savory blend of onion, mushrooms, and chard is a delightful and elegant dish that’s perfect for fall gatherings or as a special side. The combination of earthy wild mushrooms, fresh herbs, and creamy cheese makes for a comforting and flavorful treat.

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

Directions

1. Prep the Squash or Pumpkins:
   • Preheat your oven to 375°F (190°C) and arrange a rack in the middle.
   • For mini pumpkins, cut the tops off and scoop out the seeds. For acorn squash, cut in half lengthwise and remove the seeds and fibers.
   • Place the pumpkins or squash cut-side up in a 9×13-inch baking dish. Season the insides with ¼ tsp of kosher salt.
2. Cook the Vegetables:
   • Trim and cut the mushrooms into bite-sized pieces. Thinly slice the onion, slice the Swiss chard into ¼-inch ribbons, coarsely chop the parsley, and pick the thyme leaves or measure out dried thyme. Grate the cheese and set aside.
   • Heat 1 tbsp of olive oil in a skillet over medium heat. Add the onion and ½ tsp kosher salt, cooking for about 18-20 minutes until soft and golden brown. Remove and set aside.
   • In the same skillet, heat another tablespoon of olive oil over medium-high heat. Add the mushrooms, thyme, and ½ tsp kosher salt. Cook for 8-10 minutes, until the mushrooms are golden brown and any liquid has evaporated. Remove and add to the plate with the onions.
   • Add the final tablespoon of olive oil to the skillet. Toss in the Swiss chard, parsley, and the remaining ¼ tsp kosher salt. Sauté for about 1 minute until the chard wilts.
3. Assemble the Filling:
   • Turn off the heat and add the cooked onions and mushrooms back to the skillet with the chard. Stir in half of the grated cheese, the crème fraîche, and black pepper. Mix until well combined and creamy.
4. Stuff and Bake:
   • Spoon the mushroom mixture into the hollowed-out pumpkins or acorn squash, packing it in as much as possible. Sprinkle the remaining cheese on top.
   • Bake for 30-35 minutes for pumpkins or 35-40 minutes for acorn squash, until the flesh is tender and can be easily pierced with a knife.
5. Serve:
   • Top the baked pumpkins or squash with their lids for an attractive presentation. Serve warm and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 55-60 minutes

Variations

• Cheese Options: Substitute Comté or Swiss with other cheeses like Gruyère or cheddar.
• Herb Variations: Experiment with different herbs such as rosemary or sage for varied flavors.
• Protein Addition: Add cooked bacon or sausage to the filling for extra richness.
• Vegetable Alternatives: Use other vegetables like spinach or kale instead of Swiss chard.

Storage and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes until heated through. Alternatively, use a microwave, but the texture may not be as crisp.

10 FAQs

1. Can I use larger pumpkins for this recipe?
   • Yes, you can use larger pumpkins or squash, but adjust the baking time accordingly.
2. Can I prepare this dish ahead of time?
   • Yes, you can prepare and stuff the pumpkins a day in advance, then bake them when ready to serve.
3. What if I can’t find chanterelle mushrooms?
   • Substitute with other wild mushrooms or even common button or cremini mushrooms.
4. Can I use frozen pumpkin or squash?
   • Fresh is best, but if using frozen, make sure it is fully thawed and drained.
5. Is this recipe suitable for vegetarians?
   • Yes, this recipe is vegetarian as it contains only vegetables, cheese, and crème fraîche.
6. Can I freeze the stuffed pumpkins?
   • Freezing is not recommended as the texture of the pumpkin can become mushy. Best enjoyed fresh.
7. What can I serve with these stuffed pumpkins?
   • These make a great side dish with roasted meats or as a main dish with a simple salad.
8. How do I prevent the stuffing from falling out?
   • Pack the stuffing tightly and ensure the pumpkin or squash is not overfilled.
9. Can I use a different type of squash?
   • Yes, but cooking times may vary depending on the type and size of squash.
10. How do I make this dish dairy-free?
    • Use dairy-free cheese and a dairy-free sour cream alternative.

Conclusion

Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard is a fantastic way to showcase the flavors of autumn. With its rich, savory filling and festive presentation, this dish is perfect for holiday dinners or a cozy fall meal. The blend of earthy mushrooms, fresh herbs, and creamy cheese creates a memorable side that’s sure to impress. Enjoy the warmth and deliciousness of this seasonal favorite!

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