If you’re looking to wow your friends and family with a dish that’s as charming as it is delicious, then Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe is exactly what you need. These little beauties bring fall flavors right to your table in a way that’s both hearty and elegant. The tender, sweet pumpkin shells cradle a rich filling of caramelized onions, earthy mushrooms, and fresh Swiss chard, all brought together with creamy cheese and herbs. This recipe is perfect for when you want something that feels special but is surprisingly simple to pull off — a real crowd-pleaser that fills your kitchen with irresistible aromas.
Ingredients You’ll Need
The magic of Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe lies in its straightforward ingredients. Each one plays a crucial role, whether it’s adding texture, color, or layers of flavor. From the naturally sweet mini pumpkins to the fresh herbs and creamy cheese, these ingredients come together effortlessly.
- Mini pumpkins or acorn squash: These serve as natural, edible bowls, lending sweetness and a beautiful presentation to the dish.
- Kosher salt: Essential for seasoning throughout to enhance all the flavors.
- Fresh chanterelle mushrooms or wild mushrooms: They bring an earthy, meaty texture that’s vital for the filling.
- Yellow or white onion: Caramelized until golden, onions add sweetness and depth.
- Swiss chard: Adds a fresh, green element and a mild, slightly bitter note.
- Fresh parsley: Provides brightness and a pop of color.
- Fresh thyme or dried thyme: Gives a subtle herbal fragrance that ties everything together.
- Comté or Swiss cheese: Melts to create a luscious, creamy texture inside the pumpkins.
- Olive oil: The base for sautéing ingredients, adding richness without overpowering.
- Crème fraîche or sour cream: Adds a silky creaminess that balances the filling perfectly.
- Freshly ground black pepper: For a touch of heat and aromatic complexity.
How to Make Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe
Step 1: Prep the Squash or Pumpkins
Start by preheating your oven to 375°F (190°C) and arranging a rack in the middle. This ensures even cooking for your mini pumpkins or squash. When you cut the tops off and scoop out the seeds, you’re creating a perfect little vessel to hold your savory filling.
Step 2: Season the Pumpkin Interiors
Place the hollowed pumpkins cut-side up in a baking dish. A light sprinkling of kosher salt inside will season the flesh as it roasts, allowing its natural sweetness to shine through while complementing the filling’s flavors.
Step 3: Prepare the Vegetables
Trim and chop your mushrooms into bite-sized pieces, slice the onion thinly, cut the Swiss chard into ribbons, chop the parsley coarsely, and pick thyme leaves from the stems. Grate your cheese so it’s ready to melt perfectly into the filling later.
Step 4: Cook the Onions
In a skillet, heat a tablespoon of olive oil over medium heat. Add the onions along with half a teaspoon of kosher salt and allow them to cook slowly for 18–20 minutes until they’re soft and golden brown. This caramelization deepens their sweetness and is essential for the filling’s rich flavor.
Step 5: Sauté the Mushrooms
Using the same skillet, add another tablespoon of olive oil and then the mushrooms, thyme, and the remaining salt needed for this step. Cook on medium-high heat, stirring occasionally, until the mushrooms turn golden brown and release all their liquid. This concentrates their flavor beautifully.
Step 6: Wilt the Swiss Chard
Now add the final tablespoon of olive oil to your skillet and toss in the chard with parsley and the last pinch of salt. Sauté just long enough to wilt the greens, about a minute, which keeps them bright and tender.
Step 7: Combine the Filling
Turn off the heat and add the caramelized onions and mushrooms back into the skillet with the greens. Stir in half of the grated cheese, crème fraîche, and freshly ground black pepper. The mixture should become creamy, rich, and ready to stuff into the pumpkins.
Step 8: Stuff and Bake
Spoon the filling into each pumpkin or squash, packing it tightly so each bite is full of savory goodness. Top with the remaining grated cheese and bake for 30-35 minutes (35-40 for the squash) until the flesh is tender and a fork slides in easily. This step melts the cheese on top and melds flavors perfectly.
Step 9: Present and Serve
Once baked, top the pumpkins with their lids for a stunning presentation. Serve warm, letting the inviting aroma draw everyone to the table.
How to Serve Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe
Garnishes
Fresh herbs like parsley or thyme sprigs sprinkled on top after baking add a lively pop of green and a fresh look. A light drizzle of extra virgin olive oil or a dollop of crème fraîche can elevate the dish even more.
Side Dishes
This hearty veggie-filled dish pairs beautifully with crisp, simple salads or rustic crusty bread to soak up every last bit. Roasted root vegetables or a light lentil salad would also complement the earthiness of the stuffing.
Creative Ways to Present
Serve the mini pumpkins on a large wooden board surrounded by scattered herbs and small bowls of extra crème fraîche or cheese. For a festive touch, place individual pumpkins on tiny plates garnished with edible flowers or microgreens to impress your guests visually and palate-wise.
Make Ahead and Storage
Storing Leftovers
After cooling completely, wrap leftover stuffed pumpkins tightly in plastic wrap or store in an airtight container. They will stay fresh in the refrigerator for up to 3 days, ready for reheating without losing their wonderful flavors.
Freezing
For longer storage, you can freeze the filling separately or the fully stuffed pumpkins after baking. Wrap well with freezer-safe foil or place in a freezer container and freeze for up to 2 months. Thaw overnight before reheating for best results.
Reheating
Reheat leftovers in a 350°F (175°C) oven for 15-20 minutes until warmed through, or microwave on medium heat in short bursts to avoid drying out. Adding a small splash of cream or olive oil before reheating can help maintain moisture and flavor.
FAQs
Can I use other types of squash for this recipe?
Absolutely! While mini pumpkins and acorn squash are recommended for their size and sweetness, you can use other small squash varieties like delicata or kabocha if that’s what you have on hand.
What if I don’t have crème fraîche or sour cream?
Greek yogurt or mascarpone are great substitutes that will still give the filling a creamy texture and slight tang without compromising the flavor balance.
Can I prepare the filling in advance?
Yes! Making the filling a day ahead can actually deepen the flavors. Store it in the refrigerator and stuff the pumpkins just before baking.
Is this recipe suitable for vegetarians?
Definitely. This recipe uses no meat and focuses on fresh vegetables, herbs, and cheese—perfect for a satisfying vegetarian main course.
Can I make this recipe vegan?
You can! Swap out the cheese for vegan alternatives and replace crème fraîche with coconut yogurt or a cashew cream to keep it creamy and delicious.
Final Thoughts
Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe is a total game-changer when you want impressive flavor and presentation without fuss. It’s one of those dishes that feels celebratory yet comforting, perfect for cooler months or a special gathering. Give it a try—you might just find your new favorite way to enjoy autumn’s bounty!
Print
Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard, a cozy, autumn-inspired dish featuring roasted mini pumpkins filled with a savory blend of caramelized onions, wild mushrooms, Swiss chard, fresh herbs, and melted Comté cheese. This vibrant vegetarian recipe is perfect for a comforting dinner or an elegant fall appetizer.
Ingredients
Squash or Pumpkins
- 4 mini pumpkins (10–12 oz each) or 2 acorn squash (1 ½ pounds each)
- 1 ½ tsp kosher salt, divided
Vegetable Filling
- 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 and Seasoning
- 2 oz Comté or Swiss cheese, grated (about 1 cup)
- 3 tbsp olive oil, divided
- 2 tbsp crème fraîche or sour cream
- ¼ tsp freshly ground black pepper
Instructions
- Prep the Squash or Pumpkins: Preheat your oven to 375°F (190°C) and arrange a rack in the middle of the oven to ensure even roasting.
- Prepare the Vegetables: For mini pumpkins, cut the tops off and scoop out the seeds. For acorn squash, cut lengthwise in half and remove seeds and fibers to create space for the stuffing.
- Season the Shells: Place the pumpkins or squash cut-side up in a 9×13-inch baking dish and season the insides with ¼ teaspoon of kosher salt to enhance the flavor during baking.
- Prep the Filling Ingredients: Trim and cut mushrooms into bite-sized pieces. Thinly slice the onion. Slice the Swiss chard into ¼-inch ribbons, coarsely chop parsley, and pick thyme leaves or measure dried thyme. Grate the cheese and set aside.
- Cook Onions: Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced onion with ½ teaspoon kosher salt and cook for 18-20 minutes until soft and golden brown. Remove from heat and set aside.
- Sauté Mushrooms: In the same skillet, heat another tablespoon olive oil over medium-high heat. Add mushrooms, thyme, and ½ teaspoon kosher salt. Cook for 8-10 minutes until mushrooms turn golden brown and liquid evaporates. Remove and combine with the onions on a plate.
- Cook Swiss Chard and Herbs: Add the last tablespoon of olive oil to the skillet. Toss in Swiss chard, parsley, and remaining ¼ teaspoon kosher salt. Sauté for about 1 minute until the chard wilts nicely.
- Assemble the Filling: Turn off heat and return the cooked onion and mushroom mixture to the skillet with the chard. Stir in half of the grated cheese, crème fraîche, and black pepper. Mix until creamy and well combined.
- Stuff the Squash or Pumpkins: Spoon the mushroom and vegetable filling into the hollowed-out pumpkins or squash, packing the mixture tightly. Sprinkle the remaining grated cheese on top for a cheesy finish.
- Bake: Bake the stuffed pumpkins for 30-35 minutes or acorn squash for 35-40 minutes, until the flesh is tender when pierced with a knife and cheese is melted and slightly browned.
- Serve: Place the tops on the baked pumpkins or squash for a charming presentation. Serve warm and enjoy this hearty, flavorful dish.
Notes
- Any mushrooms can be used if chanterelles are unavailable—button, cremini, or portobello work well.
- You can substitute crème fraîche with sour cream or Greek yogurt as per availability.
- For a vegan version, omit cheese and use a plant-based sour cream alternative.
- The recipe can be doubled for larger gatherings.
- To save time, prepare the filling a day ahead and assemble just before baking.
- Make sure to carefully remove seeds and fibers to allow enough room for stuffing.
