Name: Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 4 mini pumpkins (10–12 oz each) or 2 acorn squash (1½ lbs each); 1½ tsp kosher salt, divided; 8 oz chanterelles or cremini mushrooms, chopped; 1 medium yellow or white onion, thinly sliced; ½ bunch Swiss chard (about 4 oz), ribboned; ½ bunch fresh parsley (about ½ cup chopped); 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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Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard is a visually stunning and deeply flavorful vegetarian dish that brings the cozy essence of fall to your table. Perfect as a holiday starter or elegant side, these adorable edible vessels are filled with a savory blend of sautéed vegetables, herbs, and creamy cheese—baked until golden and tender.

Why You’ll Love This Recipe

This dish beautifully showcases seasonal ingredients in an impressive yet approachable format. The naturally sweet and tender mini pumpkins pair perfectly with the umami-rich mushrooms, caramelized onions, and earthy Swiss chard. The addition of crème fraîche adds richness, while Comté or Swiss cheese lends a subtle nuttiness. Whether served at a fall gathering or a Thanksgiving feast, this recipe makes for a memorable, comforting dish that also happens to be vegetarian.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Mini pumpkins (or substitute with acorn squash)
Kosher salt
Fresh chanterelle or cremini mushrooms
Yellow or white onion
Swiss chard
Fresh parsley
Fresh or dried thyme
Comté or Swiss cheese, grated
Olive oil
Crème fraîche or sour cream
Freshly ground black pepper

Directions

1. Prepare the Pumpkins:
Preheat the oven to 375°F (190°C).
Slice the tops off the mini pumpkins like jack-o-lanterns, or halve acorn squash lengthwise.
Scoop out seeds and fibers. Place cut-side up in a 9×13-inch baking dish.
Season the interiors with ¼ teaspoon kosher salt.

2. Prepare the Filling Ingredients:
Trim and chop mushrooms into bite-sized pieces.
Thinly slice the onion.
Remove the chard leaves from stems and slice into ribbons.
Coarsely chop parsley, pick thyme leaves, and grate cheese.

3. Cook the Vegetables:
In a skillet over medium heat, heat 1 tablespoon olive oil.
Sauté the onion with ½ teaspoon salt until golden and soft, about 18–20 minutes. Transfer to a plate.
Add another tablespoon of oil and sauté mushrooms, thyme, and ½ teaspoon salt over medium-high heat until browned, about 8–10 minutes. Transfer to the plate with onions.
Add remaining oil and sauté the chard and parsley with the last ¼ teaspoon salt until wilted, about 1 minute.

4. Combine the Filling:
Return mushrooms and onions to the skillet.
Stir in half the cheese, crème fraîche, and black pepper. Mix until fully combined.

5. Stuff the Pumpkins:
Fill each pumpkin (or squash half) with the prepared mixture.
Top with remaining grated cheese.

6. Bake:
Bake mini pumpkins for 30–35 minutes, or acorn squash for 35–40 minutes, until the flesh is fork-tender and the tops are golden.

7. Serve:
Place the pumpkin tops back on for presentation and serve warm as a main or side dish.

Servings and timing

Servings: 4
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Approximate Calories per Serving: 260–300 kcal (depending on ingredients and size of pumpkins)

Variations

Cheese swap: Use Gruyère or Fontina in place of Comté for similar melting quality and flavor.
Vegan option: Substitute the cheese and crème fraîche with plant-based alternatives.
Grain addition: Add cooked quinoa or farro to the filling for a more substantial dish.
Herb change: Use sage or rosemary instead of thyme for a more autumnal aroma.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, cover with foil and bake at 350°F for 15–20 minutes until warmed through.
Freezing is not recommended, as the texture of the pumpkin and filling may become watery when thawed.

FAQs

Can I use other squash instead of mini pumpkins?

Yes, acorn squash is a great substitute and may be easier to find. Adjust the cooking time accordingly.

How do I know when the pumpkins are fully cooked?

They should be fork-tender and easily pierced near the base, with a golden, slightly blistered top.

Is it necessary to sauté the vegetables separately?

Sautéing separately allows each ingredient to cook properly and retain its unique flavor and texture.

Can I make this dish ahead of time?

You can prepare and fill the pumpkins a few hours in advance. Refrigerate, then bake just before serving.

What’s the best way to cut the pumpkins?

Use a sharp, sturdy knife and cut slowly around the top, angling inward to create a “lid” shape.

Can I eat the pumpkin skin?

Mini pumpkin skins are edible when roasted but may be quite firm. Acorn squash skin tends to be softer when baked.

Is this recipe gluten-free?

Yes, all the listed ingredients are naturally gluten-free. Always double-check labels for packaged items.

Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard

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Author: Olivia
Total Time: 1 hour
Yield: 4-servings

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Description

These Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard are an elegant, savory vegetarian side or main dish perfect for fall and holiday gatherings. Filled with sautéed vegetables and topped with cheese, they’re as festive as they are flavorful.

Instructions

Prepare the Pumpkins:
- Preheat oven to 375°F (190°C).
- Cut tops off pumpkins or halve acorn squash. Scoop out seeds.
- Place in a 9×13-inch baking dish, cut side up. Season with ¼ tsp salt.
Prepare the Filling:
- Chop mushrooms and parsley. Ribbon chard. Grate cheese and pick thyme leaves.
Cook the Vegetables:
- Sauté onion in 1 tbsp olive oil with ½ tsp salt until soft and golden (18–20 minutes). Set aside.
- In same skillet, sauté mushrooms, thyme, and ½ tsp salt in 1 tbsp olive oil until browned (8–10 minutes). Set aside.
- Sauté chard and parsley in remaining 1 tbsp olive oil with ¼ tsp salt until wilted (1 minute).
Combine the Filling:
- Mix cooked onion, mushrooms, chard, half the cheese, crème fraîche, and pepper in skillet.
Stuff and Bake:
- Fill each pumpkin or squash half with the mixture. Top with remaining cheese.
- Bake 30–35 minutes for mini pumpkins or 35–40 minutes for acorn squash, until tender.

Serve:
- Optionally, replace pumpkin tops for presentation. Serve warm.

Notes

Can be made ahead and reheated.
Substitute kale for chard if preferred.

Add cooked quinoa or wild rice for a heartier version.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting
Cuisine: American