Description
Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard is a delightful vegetarian dish featuring tender roasted sugar pumpkins filled with a savory mixture of sautéed onions, mushrooms, Swiss chard, and creamy Parmesan. Perfect for fall gatherings, this hearty and flavorful recipe is easy to prepare and combines the natural sweetness of pumpkin with rich, earthy vegetables for a satisfying main course or side dish.
Ingredients
Scale
For the Pumpkins
- 4 small sugar pumpkins or winter squash (about 1–1.5 lbs each)
- 2 tablespoons olive oil
- Salt, to taste
For the Filling
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound mushrooms (cremini or button), chopped
- 1 bunch Swiss chard, stems removed and leaves chopped
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup heavy cream or crème fraîche
- 1/4 cup grated Parmesan cheese (optional)
- Breadcrumbs for topping (optional)
Instructions
- Preheat and prepare pumpkins: Preheat your oven to 375°F (190°C). Slice off the tops of the pumpkins and carefully scoop out the seeds and stringy pulp, creating hollow pumpkins ready for stuffing. Rub the insides lightly with olive oil and a pinch of salt to enhance flavor and prevent sticking.
- Roast pumpkins: Place the pumpkins cut-side down on a baking sheet. Roast in the preheated oven for 20–25 minutes until they become just tender but still hold their shape.
- Sauté onion and garlic: While the pumpkins roast, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook mushrooms: Add the chopped mushrooms to the skillet and cook until they soften and most of their moisture evaporates, approximately 8 minutes. This intensifies their flavor and prevents sogginess.
- Add chard and seasoning: Stir in the chopped Swiss chard and cook until wilted, about 3–4 minutes. Season the mixture with salt, pepper, and ground nutmeg to bring depth and warmth to the filling.
- Incorporate cream and cheese: Pour in the heavy cream or crème fraîche and cook for another 2 minutes until the filling slightly thickens. Remove from heat and stir in the grated Parmesan cheese if using, adding a creamy richness and subtle salty note.
- Stuff the pumpkins: Remove the roasted pumpkins from the oven and carefully turn them upright. Spoon the mushroom and chard filling evenly into each pumpkin cavity. If desired, sprinkle breadcrumbs on top for a crunchy finish.
- Bake stuffed pumpkins: Return the filled pumpkins to the oven and bake for an additional 15–20 minutes until the filling is heated through and the breadcrumb topping, if used, turns golden brown.
- Serve warm: Remove the pumpkins from the oven and serve immediately as a beautiful, hearty vegetarian main course or side dish perfect for autumn celebrations.
Notes
- You can substitute kale or spinach for Swiss chard if preferred.
- To make a vegan version, use plant-based cream and omit the Parmesan cheese.
- This dish works great as a vegetarian main course or a hearty side dish for fall gatherings.
