How to make Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard

Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard

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

1. Arrange a rack in the middle of the oven and heat the oven to 375°F.

2. Cut the tops off 4 mini pumpkins (like a jack-o-lantern), or cut 2 acorn squash in half lengthwise. Scoop out and discard the seeds and fibers. Place cut-side up in a 9x13-inch baking dish. Place the lids next to the pumpkins. Season the insides of the pumpkins with 1/4 teaspoon of the kosher salt.

3. Trim 8 ounces wild mushrooms and cut any larger mushrooms into bite-sized pieces. Thinly slice 1 medium yellow or white onion. Strip the leaves from 1/2 bunch Swiss chard and discard the stems; stack the leaves, roll them up together, and slice crosswise into 1/4-inch wide ribbons. Strip the leaves from 1/2 bunch fresh parsley until you have 1/2 cup, then coarsely chop. Pick the leaves from 2 fresh thyme sprigs until you have 1/2 teaspoon (or use 1/4 teaspoon dried thyme). Grate 2 ounces Comté cheese (1 cup).

4. Heat 1 tablespoon of the olive oil in a 10-inch or larger cast iron or stainless steel skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon of the kosher salt and sauté until soft and golden, 18 to 20 minutes. Transfer to a plate.

5. Add 1 tablespoon of the olive oil to the skillet and increase the heat to medium-high heat. Add the mushrooms, thyme, and 1/2 teaspoon of the kosher salt. Sauté until the liquid evaporates and the mushrooms brown, 8 to 10 minutes. Transfer to the plate with the onions.

6. Add the remaining 1 tablespoon olive oil to the skillet. Add the Swiss chard, parsley, and remaining 1/4 teaspoon kosher salt. Sauté until the chard is wilted, about 1 minute.

7. Turn off the heat. Return the mushrooms and onion to the pan. Add half of the cheese, 2 tablespoons crème fraîche, and 1/4 teaspoon black pepper, and stir to combine.

8. Fill the pumpkins with the mushroom mixture. Sprinkle with the remaining cheese. Bake until you can easily pierce the pumpkins with a knife, 30 to 35 minutes for the pumpkins, or 35 to 40 minutes for acorn squash. Top with the lids before serving.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

By skunty empire