Ingredients
Vegetables
- 4 (10 to 12-ounce) mini pumpkins, or 2 (1 1/2-pound) acorn squash
- 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 (about 1/2 cup leaves, chopped)
Herbs & Spices
- 2 sprigs fresh thyme, or 1/4 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
Dairy
- 2 ounces Comté or Swiss cheese (grated, about 1 cup)
- 2 tablespoons crème fraîche or sour cream
Oils
- 3 tablespoons olive oil, divided
Instructions
- Preheat the Oven: Arrange a rack in the middle of the oven and heat the oven to 375°F (190°C).
- Prepare the Pumpkins: 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 them cut-side up in a 9×13-inch baking dish and place the lids next to the pumpkins. Season the insides with 1/4 teaspoon kosher salt.
- Prepare the Vegetables and Herbs: Trim and cut mushrooms into bite-sized pieces. Thinly slice the onion. Strip Swiss chard leaves from stems, roll and slice into 1/4-inch ribbons. Chop parsley coarsely to yield about 1/2 cup. Strip thyme leaves to measure 1/2 teaspoon if fresh; use dried if preferred. Grate the Comté cheese.
- Sauté Onions: Heat 1 tablespoon olive oil in a 10-inch skillet over medium heat until shimmering. Add the sliced onions and 1/2 teaspoon kosher salt, then sauté until soft and golden, about 18 to 20 minutes. Transfer onions to a plate.
- Sauté Mushrooms: Add 1 tablespoon olive oil to the skillet and increase to medium-high heat. Add mushrooms, thyme, and 1/2 teaspoon kosher salt. Cook until liquid evaporates and mushrooms brown, about 8 to 10 minutes. Transfer mushrooms to the plate with onions.
- Sauté Swiss Chard and Herbs: Add remaining 1 tablespoon olive oil to the skillet. Add Swiss chard, parsley, and remaining 1/4 teaspoon kosher salt. Sauté just until chard wilts, about 1 minute.
- Combine Filling: Turn off heat. Return mushrooms and onions to skillet. Stir in half the grated cheese, 2 tablespoons crème fraîche, and 1/4 teaspoon black pepper until well mixed.
- Fill Pumpkins: Spoon the mushroom and vegetable mixture into the pumpkins, dividing evenly. Sprinkle with remaining cheese on top.
- Bake: Bake in the preheated oven until pumpkins are tender and can be pierced easily with a knife, about 30 to 35 minutes for mini pumpkins or 35 to 40 minutes for acorn squash. Return lids on top before serving.
Notes
- If mini pumpkins are unavailable, acorn squash are a great substitute, though they require halving and slightly longer baking.
- Use of crème fraîche adds a subtle tang; sour cream can be substituted if preferred.
- Comté cheese can be swapped for Swiss or Gruyère for a similar nutty flavor.
- To prep ahead, assemble pumpkins with filling and refrigerate uncovered for up to a day, then bake before serving.
- This recipe is vegetarian but not vegan due to cheese and crème fraîche; for vegan, substitute with plant-based cream and cheese alternatives.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Baking, Sautéing
- Cuisine: French-inspired, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed mini pumpkin
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 20 mg
