Name: Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard
Prep time: 20 min
Cook time: PT-480896H25M7S
Cuisine: American
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

Description

These mini pumpkins are beautifully stuffed with a savory mixture of onions, wild mushrooms, Swiss chard, and cheese, offering a comforting and elegant fall dish. Perfect for holiday dinners or cozy gatherings, this recipe blends earthy flavors with creamy cheese for a delicious and visually appealing side.

Ingredients

Scale

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:
1. Preheat your oven to 375°F (190°C). Arrange a rack in the middle of the oven.
2. 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.
3. Place the pumpkins or squash cut-side up in a 9×13-inch baking dish. Season the insides with ¼ tsp of kosher salt.
Cook the Vegetables:
1. 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.
2. 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.
3. 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.
4. 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.
Assemble the Filling:
1. 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.
Stuff and Bake:
1. 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.
2. 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.
Serve:
1. Top the baked pumpkins or squash with their lids for an attractive presentation. Serve warm.

Notes

For an extra layer of flavor, you can add a sprinkle of additional herbs or spices to the filling.
The recipe can be adjusted for larger or smaller squashes, but baking times will vary.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Main Course or Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pumpkin
Calories: 330
Sugar: 6 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 10 g
Cholesterol: 20 mg