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.
Ingredients
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4 mini pumpkins (10-12 oz each) or 2 acorn squash (1 1/2 lbs each)
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1 1/2 tsp kosher salt, divided
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8 oz chanterelles or cremini mushrooms, chopped
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1 medium yellow or white onion, thinly sliced
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1/2 bunch Swiss chard (about 4 oz), ribboned
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1/2 bunch fresh parsley (about 1/2 cup chopped)
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2 sprigs fresh thyme (or 1/4 tsp dried thyme)
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2 oz Comté or Swiss cheese, grated (about 1 cup)
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3 tbsp olive oil, divided
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2 tbsp crème fraîche or sour cream
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1/4 tsp freshly ground black pepper
Instructions
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Prepare the Pumpkins:
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Preheat oven to 375°F (190°C).
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Cut tops off pumpkins or halve acorn squash. Scoop out seeds.
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Place in a 9×13-inch baking dish, cut side up. Season with ¼ tsp salt.
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Prepare the Filling:
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Chop mushrooms and parsley. Ribbon chard. Grate cheese and pick thyme leaves.
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Cook the Vegetables:
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Sauté onion in 1 tbsp olive oil with ½ tsp salt until soft and golden (18–20 minutes). Set aside.
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In same skillet, sauté mushrooms, thyme, and ½ tsp salt in 1 tbsp olive oil until browned (8–10 minutes). Set aside.
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Sauté chard and parsley in remaining 1 tbsp olive oil with ¼ tsp salt until wilted (1 minute).
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Combine the Filling:
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Mix cooked onion, mushrooms, chard, half the cheese, crème fraîche, and pepper in skillet.
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Stuff and Bake:
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Fill each pumpkin or squash half with the mixture. Top with remaining cheese.
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Bake 30–35 minutes for mini pumpkins or 35–40 minutes for acorn squash, until tender.
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Serve:
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Optionally, replace pumpkin tops for presentation. Serve warm.
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Notes
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Can be made ahead and reheated.
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Substitute kale for chard if preferred.
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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
