Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard

Name: Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard
Prep time: 25 min
Cook time: 1 h 11 min
Total time: 1 h 36 min
Cuisine: European, French
Ingredients: 4 (10 to 12-ounce) mini pumpkins, or 2 (1 1/2-pound) acorn squash; 1 1/2 teaspoons kosher salt, divided; 8 ounces fresh chanterelles or other wild mushrooms; 1 medium yellow or white onion; 1/2 bunch Swiss chard (about 4 ounces); 1/2 bunch fresh parsley; 2 sprigs fresh thyme, or 1/4 teaspoon dried thyme; 2 ounces Comté or Swiss cheese; 3 tablespoons olive oil, divided; 2 tablespoons crème fraîche or sour cream; 1/4 teaspoon freshly ground black pepper

Instructions

Prep:25minCook:1h 11min

Tiny pumpkins are perfect for stuffing because the sweet flesh quickly softens in the oven without pre-cooking. Here, they're hollowed out and stuffed with a mix of onions, mushroom, Swiss chard, and a little cheese.

Updated at: Wed, 26 Mar 2025 21:06:49 GMT