Description
Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard is a delightful vegetarian fall recipe featuring tender roasted mini pumpkins filled with a savory mixture of sautéed onions, mushrooms, and Swiss chard, enriched with cream and cheese for a rich and comforting main or side dish perfect for seasonal gatherings.
Ingredients
Scale
For the Pumpkins
- 4 mini pumpkins (such as sugar pumpkins or small acorn squash)
- 2 tablespoons olive oil, divided
- Pinch of salt, for pumpkin seasoning
For the Filling
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound mushrooms (cremini or button), finely chopped
- 4 cups Swiss chard, stems removed and leaves chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup heavy cream or crème fraîche
- 1/4 cup grated Gruyère or Parmesan cheese
- Fresh thyme for garnish (optional)
Instructions
- Prepare the pumpkins: Preheat your oven to 375°F (190°C). Slice the tops off the mini pumpkins and carefully scoop out the seeds and stringy flesh. Lightly brush the insides with 1 tablespoon of olive oil and season with a pinch of salt. Place the pumpkins cut-side down on a baking sheet and roast for 20–25 minutes, or until they are just tender but still hold their shape.
- Make the filling: While the pumpkins roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and golden, about 6 to 8 minutes. Stir in the minced garlic and chopped mushrooms; cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
- Add vegetables and seasonings: Add the chopped Swiss chard to the skillet and cook until wilted, about 3 minutes. Season the mixture with salt, black pepper, and nutmeg. Stir in the heavy cream or crème fraîche and the grated Gruyère or Parmesan cheese, then remove the skillet from the heat.
- Stuff and bake: Turn the roasted mini pumpkins upright and carefully fill each with the mushroom and chard mixture. Return the stuffed pumpkins to the oven and bake for an additional 10 to 15 minutes, until the tops are golden and the filling is bubbly.
- Serve and garnish: Remove from the oven and optionally garnish with fresh thyme. Serve warm as a beautiful vegetarian main course or side dish perfect for autumn gatherings.
Notes
- These stuffed mini pumpkins make a beautiful vegetarian main or side dish for fall gatherings.
- You can prepare the filling ahead of time and refrigerate until ready to stuff and bake.
- Swap Swiss chard for spinach or kale if desired for a different flavor or availability.
- For a dairy-free version, substitute the cream and cheese with plant-based alternatives.
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
