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