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

Scale

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

Cook Mode Prevent your screen from going dark

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.