If you’re craving a dish that feels like autumn in every bite, Rosa Jackson’s Mini Pumpkins or Acorn Squash Stuffed with Mushrooms, Onion, and Chard Recipe is exactly what you need. These adorable, edible bowls filled with a savory, creamy mix of wild mushrooms, caramelized onions, and fresh Swiss chard bring warmth, comfort, and an impressive presentation all at once. Whether you’re serving this at a cozy family dinner or as a stunning centerpiece for a fall gathering, this recipe delivers layers of flavor packed inside naturally sweet pumpkins or nutty acorn squash that’ll have everyone asking for seconds.
Ingredients You’ll Need
Don’t let the glowing simplicity of this recipe fool you; every ingredient plays an essential role in building the perfect harmony of taste, texture, and vibrant color. These fresh, wholesome ingredients come together effortlessly to create a dish that looks as good as it tastes.
- Mini pumpkins or acorn squash: Choose firm, unblemished pumpkins (10-12 oz) or acorn squash (1 ½ pounds each) as your edible vessels, lending natural sweetness and a striking presentation.
- Kosher salt: Used in stages for layering flavor into the vegetables and squash without overpowering their natural taste.
- Chanterelle or wild mushrooms: Fresh mushrooms bring earthiness and umami that is key to the filling’s savory depth.
- Yellow or white onion: Caramelized slowly for about 20 minutes, onions add a golden sweetness and soft tenderness.
- Swiss chard: Sliced into ribbons, this leafy green adds color, slight bitterness, and a delicate texture contrast.
- Fresh parsley: Chopped to brighten the filling with fresh herbal notes.
- Thyme: Fresh sprigs or dried thyme bring subtle warmth and complexity.
- Comté or Swiss cheese: Grated for richness and melty goodness that binds the filling together.
- Olive oil: Divided for sautéing each vegetable component to golden perfection, enhancing flavor and preventing sogginess.
- Crème fraîche or sour cream: Stirred in for creamy texture and a lovely tang that rounds out the earthiness.
- Freshly ground black pepper: Offers mild heat and aromatic spice to finish the filling beautifully.
How to Make Mini Pumpkins or Acorn Squash Stuffed with Mushrooms, Onion, and Chard Recipe
Step 1: Prep the Squash or Pumpkins
Start by preheating your oven to 375°F (190°C) and positioning a rack in the middle to ensure even baking. Preparing your mini pumpkins or acorn squash early sets the stage for everything else. For mini pumpkins, cut off the tops and scoop out the seeds carefully to create perfect edible bowls. Acorn squash should be cut lengthwise, with seeds and fibers removed. Lay these prepared squash cut-side up in a baking dish and lightly season the insides with kosher salt to enhance flavor.
Step 2: Prepare and Cook the Vegetables
Trim and chop the mushrooms into bite-sized morsels so they cook evenly. Thinly slice the onion to maximize caramelization. The Swiss chard should be sliced into ribbons about a quarter-inch thick to maintain a slight bite after sautéing, while parsley is coarsely chopped to maintain bursts of freshness. Pick thyme leaves off the stems or measure dried thyme in advance. Grate your cheese so it’s ready to melt through the filling later.
Step 3: Caramelize the Onions
In a skillet over medium heat, warm 1 tablespoon of olive oil and add sliced onions along with half a teaspoon of kosher salt. Cook slowly for 18 to 20 minutes until the onions turn soft and a beautiful golden brown. This slow caramelization unlocks natural sweetness and complex flavor that acts as the backbone of the filling. Once done, transfer the onions to a plate and set aside.
Step 4: Sauté Mushrooms with Thyme
In the same skillet, pour in another tablespoon of olive oil over medium-high heat. Add the mushrooms, thyme, and another half teaspoon of salt. Cook for 8 to 10 minutes, letting the mushrooms brown and any liquid evaporate to ensure richer flavor and pleasant texture. Remove mushrooms and add to the plate with the onions.
Step 5: Wilt the Swiss Chard and Parsley
Add the remaining tablespoon of olive oil to the skillet. Toss in the Swiss chard ribbons, chopped parsley, and the final quarter teaspoon of salt. Sauté briefly—just about a minute—until the greens start to wilt but still maintain some firmness. This quick step preserves the chard’s color and fresh bite.
Step 6: Assemble the Filling
Turn off the heat and combine the cooked onions and mushrooms with the chard and parsley in the skillet. Stir in half of the grated cheese, the crème fraîche (or sour cream), and freshly ground black pepper. The result is an irresistible mix that’s creamy, earthy, and perfectly balanced.
Step 7: Stuff and Bake
Generously spoon the mushroom mixture into each hollowed pumpkin or acorn squash. Don’t be shy—pack it tightly to fill every nook and cranny. Sprinkle the remaining grated cheese on top for a melty, golden crust. Bake in your preheated oven for 30-35 minutes if using mini pumpkins, or 35-40 minutes for acorn squash, until the flesh is soft and knife-tender. The cheese on top should be bubbly and lightly browned.
Step 8: Serve Warm
For a stunning presentation, place the tops back on each stuffed pumpkin or squash before serving. This little touch makes the dish feel like a special treat and adds a wow factor to your table.
How to Serve Mini Pumpkins or Acorn Squash Stuffed with Mushrooms, Onion, and Chard Recipe
Garnishes
A sprinkle of fresh parsley or thyme leaves over the top adds beautiful green color and a fresh herbal aroma that complements the richness of the filling. A light drizzle of high-quality extra virgin olive oil can also boost the dish’s glossy finish and richness.
Side Dishes
These stuffed pumpkins shine beautifully on their own but pair wonderfully with a simple leafy green salad dressed with lemon vinaigrette to cut through the creaminess. Roasted root vegetables or a crisp apple and fennel slaw also add texture and balance to the meal.
Creative Ways to Present
If you want to elevate this recipe further, serve each stuffed mini pumpkin on a rustic wooden platter paired with edible flowers for visual delight. Alternatively, hollow out larger pumpkins to serve as communal baking dishes for bigger groups—guests can scoop their own servings right from the pumpkin vessel.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover stuffed pumpkins to an airtight container and refrigerate for up to 3 days. Because the squash holds moisture well, it stays tender but ensure it’s well-covered to avoid drying out.
Freezing
You can freeze the stuffing mixture separately after cooking but before baking for up to 2 months. When you’re ready, thaw overnight in the refrigerator, stuff your pumpkins, and bake as usual. The texture of cooked squash doesn’t freeze as well, so freezing the entire assembled dish is not recommended.
Reheating
Reheat leftovers gently in a 350°F oven for 15-20 minutes to warm through and crisp up the cheese topping. Avoid microwaving which can make the squash watery and the filling unevenly heated.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While chanterelles are lovely for their delicate texture and flavor, cremini, shiitake, or button mushrooms all work well and offer different depths of earthiness depending on your preference.
What if I don’t have crème fraîche?
Sour cream is a great substitute and will provide that creamy tanginess needed for the filling. Greek yogurt can also work in a pinch, but add it at the end off heat to avoid curdling.
Are mini pumpkins edible?
Yes! The skins of mini pumpkins used in this recipe are tender enough to eat once baked. They add a slightly sweet, nutty flavor and keep the stuffing moist.
Can I prepare this recipe vegan?
Definitely. Swap out the cheese for a plant-based alternative and replace crème fraîche with a vegan sour cream or cashew cream to maintain the creamy texture.
How do I know when the squash is done baking?
The flesh should be tender and soft enough to pierce easily with a knife or fork. Baking until fully tender ensures the squash is deliciously creamy inside and ready to pair perfectly with the savory filling.
Final Thoughts
This Mini Pumpkins or Acorn Squash Stuffed with Mushrooms, Onion, and Chard Recipe is one of those rare dishes that’s as fun to make as it is to eat. It’s packed with fresh, wholesome ingredients yet presents beautifully, making it perfect for sharing with friends or treating yourself on a cozy night. Don’t hesitate to try it soon—you’ll find it’s become a cherished favorite before you know it.
Print
Mini Pumpkins or Acorn Squash Stuffed with Mushrooms, Onion, and Chard Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Vegetarian Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard is a comforting and elegant vegetarian dish featuring tender baked mini pumpkins or acorn squash filled with a savory blend of caramelized onions, sautéed mushrooms, fresh Swiss chard, herbs, and melted cheese. This recipe combines autumnal flavors with creamy textures, making it a perfect hearty side or main dish for seasonal gatherings.
Ingredients
Vegetables
- 4 mini pumpkins (10–12 oz each) or 2 acorn squash (1 ½ pounds each)
- 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)
Dairy
- 2 oz Comté or Swiss cheese, grated (about 1 cup)
- 2 tbsp crème fraîche or sour cream
Other
- 1 ½ tsp kosher salt, divided
- 3 tbsp olive oil, divided
- ¼ tsp freshly ground black pepper
Instructions
- Prep the Squash or Pumpkins: Preheat your oven to 375°F (190°C) and place a rack in the middle. Prepare the baking dish for your stuffing vessel.
- Cut and Clean: For mini pumpkins, slice off the tops and carefully scoop out all the seeds. For acorn squash, halve lengthwise and remove seeds and fibers thoroughly.
- Prepare for Baking: Arrange the hollowed pumpkins or squash cut-side up in a 9×13-inch baking dish and season the interior with ¼ tsp of kosher salt to enhance flavor.
- Prepare the Vegetables: Trim and chop mushrooms into bite-sized pieces. Thinly slice the onion, cut Swiss chard into ¼-inch ribbons, coarsely chop parsley, and strip thyme leaves if fresh. Grate the cheese and set aside.
- Caramelize the Onions: Heat 1 tbsp olive oil in a skillet over medium heat. Add sliced onion and ½ tsp kosher salt, and cook slowly for 18-20 minutes until onions become soft, golden, and sweet. Remove and set aside.
- Sauté the Mushrooms: Using the same skillet, heat another tablespoon of olive oil over medium-high heat. Add mushrooms, thyme, and ½ tsp kosher salt. Cook until golden brown and moisture evaporates, about 8-10 minutes. Remove and add to onions.
- Cook the Chard: Add the final tablespoon of olive oil to the skillet. Toss in Swiss chard, parsley, and the remaining ¼ tsp kosher salt, and sauté briefly for about 1 minute until wilted but still bright and tender.
- Mix the Filling: Turn off heat and return mushrooms and onions to the skillet with the chard. Stir in half of the grated cheese, crème fraîche, and freshly ground black pepper until creamy and well combined.
- Stuff the Pumpkins: Fill the hollowed pumpkins or squash generously with the creamy mushroom mixture, pressing gently to pack the filling. Sprinkle the remaining cheese over the top for a flavorful crust.
- Bake: Place the stuffed pumpkins or squash in the oven and bake for 30-35 minutes (for mini pumpkins) or 35-40 minutes (for acorn squash), until the flesh is tender when pierced with a knife and the cheese is melted and golden.
- Serve: Place the pumpkin or squash lids back on for an attractive presentation and serve warm, enjoying the fragrant, creamy stuffed autumn dish.
Notes
- You can substitute chanterelle mushrooms with cremini or button mushrooms if wild mushrooms are not available.
- The crème fraîche can be replaced with sour cream or a non-dairy alternative for a dairy-free variation.
- Use fresh herbs whenever possible to maximize flavor, but dried thyme works well as a substitute.
- Adjust the salt to taste depending on the saltiness of your cheese.
- Ensure pumpkins or squash are similar sizes for even cooking.
- The filling can be prepared a day ahead and baked just before serving for convenience.
