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

Scale

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

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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.