Description
This impressive fall centerpiece features roasted sugar pumpkins hollowed out and filled with a savory blend of earthy shiitake mushrooms, nutrient-dense Lacinato kale, velvety kabocha squash, and aged Gruyère cheese. A spiced cream base ensures a luxurious, custard-like texture, making this a rustic yet sophisticated main course that balances sweet, nutty, and umami flavors perfectly. It is an ideal dish for cozy family dinners or gatherings where you want to serve a delicious and visually stunning vegetarian meal.
Ingredients
4 small sugar pumpkins (1.5–2 lbs each)
1 large kabocha squash
1 lb shiitake mushrooms, sliced
8 oz Lacinato kale, stemmed and chopped
8 oz aged Gruyère cheese, grated
10 oz rustic bread, toasted into 3/4-inch cubes
2 cups heavy cream
4 tbsp butter
3 shallots, minced
Salt and black pepper to taste
Olive oil for drizzling
Instructions
Preheat your oven to 350°F (180°C) and line a rimmed baking sheet.
Cut the tops off the sugar pumpkins and scrape out seeds and pulp.
Drizzle pumpkin interiors and exteriors with olive oil, salt, and pepper.
Place pumpkins and halved kabocha squash (flesh side down) on the baking sheet and roast for 45 to 60 minutes.
Prepare the filling by sautéing mushrooms until browned and moisture evaporates.
Add shallots and kale to the skillet, cooking until the kale is wilted.
Scoop the flesh from the roasted kabocha and mash it, then fold into the mushroom mixture.
Stir in the heavy cream and toasted bread cubes until well combined.
Stuff each pumpkin with the mixture and top generously with grated Gruyère.
Return the stuffed pumpkins to the oven and bake until the cheese is melted and bubbling.
Notes
You can prep the pumpkins and the mushroom filling up to 24 hours in advance. Store the filling in the refrigerator and assemble just before the final bake. If you cannot find kabocha, butternut squash is a great substitute. Ensure the bread cubes are toasted so they can absorb the cream without becoming mushy.
- Prep Time: 45
- Cook Time: 115
- Category: Dinner
- Method: Roasting
- Cuisine: Seasonal American
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 650
- Sugar: 12g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 62g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 110mg