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

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 & 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

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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.