If you’re searching for a show-stopping dish that blends autumn’s cozy flavors with vibrant, fresh ingredients, you’re going to love Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe. This delightful creation transforms charming mini pumpkins into edible serving bowls, brimming with a savory mix of caramelized onions, earthy mushrooms, tender Swiss chard, and a touch of creamy cheese. The contrast of the slightly sweet pumpkin flesh and the rich, herb-infused filling makes every bite a comforting celebration of fall’s bounty. Whether it’s for a special dinner or an impressive holiday centerpiece, this recipe promises warmth and satisfaction in every serving.
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each one plays a crucial role in building layers of flavor and texture throughout this recipe. From the earthy mushrooms to the fresh herbs and creamy cheese, these essentials come together in a simple yet sophisticated way that’s bound to impress.
- Mini pumpkins (4, 10-12 oz each): These serve as natural, adorable edible bowls and add a mild sweetness to the dish.
- Kosher salt (1 ½ tsp, divided): Essential for seasoning each component and enhancing flavor depth.
- Fresh chanterelle mushrooms (8 oz): Or use your favorite wild mushrooms for an earthy, meaty texture.
- Yellow or white onion (1 medium): Caramelizes to add subtle sweetness and softness.
- Swiss chard (½ bunch, about 4 oz): Adds vibrant green color and silky texture.
- Fresh parsley (½ bunch): Brings a bright, fresh herbal note.
- Fresh thyme (2 sprigs) or dried (¼ tsp): Adds subtle aromatic complexity.
- Comté or Swiss cheese (2 oz, grated): Provides creamy richness and a nutty finish.
- Olive oil (3 tbsp, divided): Used for sautéing and flavor layering.
- Crème fraîche or sour cream (2 tbsp): Enhances creaminess and balances the savory flavors.
- Freshly ground black pepper (¼ tsp): Adds a subtle kick and rounds out the seasoning.
How to Make Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe
Step 1: Prepare the Mini Pumpkins
Start by preheating your oven to 375°F (190°C) and positioning a rack in the middle. Gently cut the tops off your mini pumpkins and scoop out all the seeds and strings, creating a perfect cavity for the filling. If you’re using acorn squash instead, simply halve them lengthwise and remove the seeds. Place the pumpkins or squash cut-side up in a 9×13-inch baking dish, seasoning the interior lightly with ¼ teaspoon of kosher salt to bring out their natural sweetness during baking.
Step 2: Cook the Aromatic Vegetables
Next, prepare your veggies: trim and cut the mushrooms into bite-sized pieces, thinly slice the onion, and cut the Swiss chard into ribbons about ¼ inch thick. Coarsely chop the parsley and strip leaves off the thyme sprigs or measure dried thyme. Heat one tablespoon of olive oil over medium heat in a skillet and add the sliced onion with ½ teaspoon kosher salt. Allow the onions to cook gently for 18-20 minutes until they are meltingly soft and golden, creating a sweet base for your stuffing.
Step 3: Sauté the Mushrooms and Swiss Chard
With the onions removed, increase the heat to medium-high and add another tablespoon of olive oil. Toss in the mushrooms, thyme, and a pinch of salt, cooking until the mushrooms turn golden and their liquid has evaporated, roughly 8-10 minutes. Transfer these to join the onions. Another tablespoon of olive oil goes into the pan before you quickly sauté the Swiss chard, parsley, and remaining salt for about a minute, just until the greens wilt and retain their bright color.
Step 4: Combine the Filling
Now for the magic: turn off the heat and return the onions and mushrooms to the skillet with the wilted chard and parsley. Stir in half of your grated cheese, crème fraîche or sour cream, and freshly ground black pepper. This mixture should be creamy and well combined, bursting with layers of umami and fresh herbaceous notes that will fill the pumpkins with irresistible flavor.
Step 5: Stuff and Bake
Carefully spoon the luscious mushroom and chard mixture into each hollowed pumpkin, packing it tightly to ensure every bite is flavorful. Sprinkle the remaining cheese over the tops for a golden, melty crust. Bake in the preheated oven for 30-35 minutes if you’re using mini pumpkins, or 35-40 minutes for acorn squash, until the pumpkin flesh is tender and a knife pierces through easily. This baking time melds all the flavors beautifully while softening the squash to a perfect, creamy texture.
Step 6: Serve Warm and Proud
When everything is ready, place the pumpkin lids back on for a stunning presentation, adding a bit of visual charm and retaining warmth. Serve directly from the baking dish while still warm, letting your guests enjoy the aromatic steam and rich flavors right out of their personal pumpkin bowls.
How to Serve Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe
Garnishes
Sprinkle freshly chopped parsley or a light drizzle of high-quality olive oil on top just before serving for a burst of vibrant green color and extra freshness. You can also add a few crumbles of toasted nuts like walnuts or hazelnuts to introduce a satisfying crunch that pairs wonderfully with the creamy filling.
Side Dishes
These stuffed mini pumpkins make a perfect centerpiece, but they also shine alongside a crisp, light salad dressed with lemon vinaigrette or a warm, comforting grain like wild rice or quinoa. Roasted root vegetables or a simple crusty bread would round out the meal beautifully, offering contrasting textures and complementary flavors.
Creative Ways to Present
For casual entertaining, arrange the stuffed pumpkins on a rustic wooden board surrounded by fresh herbs and slices of seasonal fruits like pears or apples for a festive look. If you want to impress at a dinner party, place each mini pumpkin on a warm plate with a small spoon placed invitingly beside it. The lids add a theatrical touch and keep things cozy until everyone is ready to dig in.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool to room temperature before transferring them to an airtight container. Stored in the refrigerator, the stuffed pumpkins will keep well for up to 3 days, maintaining their delicious flavors and textures.
Freezing
If you want to save some for longer, you can freeze individual portions. Wrap each pumpkin tightly in plastic wrap and place in a freezer-safe container or bag. Frozen, they will maintain quality for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, place the stuffed pumpkin in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through. Alternatively, microwave on medium power, covered, in short bursts to keep the filling moist and prevent the pumpkin from drying out.
FAQs
Can I use other types of squash instead of mini pumpkins?
Absolutely! Acorn squash works beautifully for this recipe, as well as delicata or even kabocha. Just adjust the baking time slightly based on the size and thickness of the squash you choose.
What if I don’t have crème fraîche? Can I substitute it?
Sour cream is a perfect substitute if crème fraîche isn’t available. It adds the same creamy texture and subtle tang, helping to bind the filling beautifully.
Can I make this vegan?
Yes! Simply omit the cheese and crème fraîche, or swap them out for plant-based alternatives like vegan cheese and coconut cream to keep the creaminess without dairy.
How can I make the filling more protein-rich?
You can add cooked lentils, quinoa, or chopped nuts to the mushroom and chard mixture to boost protein content while maintaining the recipe’s hearty, comforting appeal.
Is this recipe suitable for meal prep lunches?
Definitely! The stuffed mini pumpkins hold up well when refrigerated and reheated, making them an impressive and wholesome option for meal prepping your lunches.
Final Thoughts
Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe is a true autumn treasure that combines simplicity with festive elegance. It’s warm, inviting, and packed with flavor that feels like a comforting hug on a plate. I encourage you to try this recipe—you’ll find it both satisfying and inspiring, perfect for moments when you want to impress without fuss. Trust me, once you make it, this dish will become a beloved seasonal favorite you’ll come back to year after year.
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Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard is a comforting and hearty baked dish that features tender mini pumpkins or acorn squash filled with a savory mixture of caramelized onions, wild mushrooms, Swiss chard, fresh herbs, and creamy cheese. This vegetarian recipe is perfect for fall or holiday dinners, offering a beautiful presentation and rich flavors in every bite.
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 & Oils
- 2 oz Comté or Swiss cheese, grated (about 1 cup)
- 2 tbsp crème fraîche or sour cream
- 3 tbsp olive oil, divided
Seasonings
- 1 ½ tsp kosher salt, divided
- ¼ tsp freshly ground black pepper
Instructions
- Prep the Squash or Pumpkins: Preheat your oven to 375°F (190°C) and position a rack in the middle. For mini pumpkins, cut off the tops and scoop out seeds; for acorn squash, cut in half lengthwise and remove seeds and fibers. Place the pumpkins or squash cut-side up in a 9×13-inch baking dish and season the insides with ¼ tsp kosher salt.
- Prepare Vegetables: Trim and cut the mushrooms into bite-sized pieces. Thinly slice the onion, slice the Swiss chard into ¼-inch ribbons, coarsely chop the parsley, and strip thyme leaves from sprigs (or measure dried thyme). Grate the cheese and set aside.
- Cook Onions: Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced onion and ½ tsp kosher salt, cooking for 18-20 minutes until soft and golden brown. Remove from skillet and set aside.
- Cook Mushrooms: In the same skillet, add another tablespoon of olive oil over medium-high heat. Add mushrooms, thyme, and ½ tsp kosher salt, cooking for 8-10 minutes until the mushrooms are golden brown and liquids evaporate. Remove and combine with onions on the plate.
- Sauté Greens: Add the last tablespoon of olive oil to the skillet. Toss in Swiss chard, parsley, and remaining ¼ tsp kosher salt. Sauté for about 1 minute until the chard wilts.
- Assemble Filling: Remove the skillet from heat and add the cooked onions and mushrooms back with the chard. Stir in half of the grated cheese, crème fraîche, and black pepper. Mix thoroughly until creamy and combined.
- Stuff and Bake: Spoon the mushroom mixture into the hollowed pumpkins or acorn squash, packing tightly. Sprinkle the remaining cheese evenly on top. Bake in the oven for 30-35 minutes if using mini pumpkins or 35-40 minutes if using acorn squash, until the flesh is tender and can be pierced easily with a knife.
- Serve: Place the pumpkin or squash lids back on for presentation and serve warm.
Notes
- You can substitute different wild mushrooms or use cultivated mushrooms like cremini or button if chanterelles are unavailable.
- Crème fraîche can be replaced with sour cream or Greek yogurt for a similar creamy texture.
- If mini pumpkins are not available, acorn squash works well and provides a similar sweetness and texture.
- For a vegan version, omit cheese and crème fraîche and substitute with vegan cheese and plant-based sour cream.
- Ensure to scoop out all seeds and stringy fibers to allow stuffing to fit nicely inside the pumpkins or squash.
