Thanksgiving Stuffed Roast Pumpkins Recipes

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THANKSGIVING STUFFED ROAST PUMPKINS RECIPE



Thanksgiving Stuffed Roast Pumpkins Recipe image

Move over, tofurkey: These stuffed roast pumpkins give vegetarians a main course worthy of a place at the Thanksgiving table.

Provided by Sasha Marx

Categories     Entree     Mains

Time 2h

Yield 8

Number Of Ingredients 34

For the Roasted Pumpkins and Squash:
4 small sugar pumpkins (1 1/2 to 2 pounds each; 675 to 900g)
1 large skin-on kabocha squash (about 2 pounds; 900g), halved and seeded
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
For the Mushroom and Kale Filling:
2 tablespoons (30ml) extra-virgin olive oil
1 pound (450g) shiitake mushrooms (or a mix of mushrooms, such as oyster, chanterelles, and beech), stemmed, cleaned, and thinly sliced (see note)
Kosher salt and freshly ground black pepper
8 ounces (225g) lacinato kale (a.k.a. dinosaur, Tuscan, or black kale), tough stems removed, leaves cut into 1-inch pieces
4 tablespoons (60g) unsalted butter, cut into 4 pieces
2 medium shallots, finely minced (about 1/2 cup; 80g)
1 medium garlic clove, minced
2 tablespoons chopped fresh thyme leaves
1/4 cup (60ml) sherry
1 tablespoon (15ml) sherry vinegar
For the Spiced Cream:
2 cups (475ml) heavy cream
1 cup (240ml) whole milk
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Kosher salt and freshly ground black pepper
For the Glaze (optional):
2 tablespoons (40g) red miso paste
2 tablespoons (30ml) honey
1 tablespoon (15ml) water
To Finish:
10 ounces (285g) high-quality rustic bread, cut into 3/4-inch dice and toasted until dry
3/4 cup (120g) pepitas (shelled pumpkin seeds), toasted
3/4 cup (90g) pecans, toasted and roughly chopped
8 ounces (225g) shredded Gruyère cheese

Steps:

  • Roast the Pumpkins and Squash: Adjust oven rack to center position and preheat to 350°F (180°C). Line a rimmed baking sheet with parchment paper. Working with one pumpkin at a time, use a sharp paring knife to cut the top of the pumpkin off in one piece (as when making a jack-o'-lantern). Carefully run knife along the cavity of the pumpkin to loosen seeds and stringy pulp, then use a spoon to scoop them out and scrape the cavity clean. Using the paring knife, scrape seeds and pulp from the tops as well. Discard seeds and pulp or reserve for another use (try roasting the seeds with one of our seasoning combinations for a snack). Repeat with remaining pumpkins.
  • Make the Glaze (Optional): Whisk ingredients together in a small bowl and set aside.

Nutrition Facts : Calories 852 kcal, Carbohydrate 56 g, Cholesterol 116 mg, Fiber 10 g, Protein 26 g, SaturatedFat 27 g, Sodium 1161 mg, Sugar 18 g, Fat 63 g, ServingSize Makes 4 stuffed pumpkins, serving 8, UnsaturatedFat 0 g

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