Whole Roasted Pumpkin Stuffed With Mushrooms Recipes
WHOLE ROASTED PUMPKIN STUFFED WITH MUSHROOMS
Categories Side Bake Thanksgiving Squash
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 1. Cut the top off the pumpkin, forming a cap (see picture). Scoop out all the seeds and strings from the inside. Set aside 2. In a medium saute pan, melt the butter and saute the onions and mushrooms until both are soft. Add some salt and pepper. 3. In a large bowl, combine the mascarpone, Swiss cheese, Parmesan cheese, eggs, nutmeg and some salt and pepper. Beat until well blended. 4. Stir in the cooked mushrooms and onions. 5. Melt the 4 tbs of butter in a clean saute pan. Add the cut bread chunks. Brown the bread stirring occasionally. 6. Place the pumpkin in a large heavy baking (I used 9 inch round cake pan). Spoon 1/3 of the mixture into the pumpkin. Layer half the bread. Spoon another 1/3 of the cheese mixture over the bread. Layer remaining bread. Spoon the remaining cheese mixture over the top. 7. Top off the pumpkin with the pumpkin cap. Bake the pumpkin for 1 1/2 hours or until the pumpkin's flesh is soft. Serve immediately.
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- Heat the butter in a skillet over medium-low heat. Add the onions with a pinch of salt and pepper, and cook them gently and slowly until they are caramelized, 15 to 20 minutes. Add the mushrooms and wine with another pinch of salt, and saute? until the mushrooms release their juices, are cooked and the liquid has reduced to almost dry, 5 to 7 minutes. Add the thyme taste for seasoning before setting aside.
- Cut around the stem of the pumpkin to make a hole in the top roughly the same size as the palm of your hand (you need to be able to reach in and scoop out the flesh). Pull the top off gently, then scrape out the seeds and pulp on the inside and discard. Season the inside of the pumpkin with salt and pepper.
- Preheat the oven to 425°F. Combine the cream and stock in a saucepan and heat until just below simmering. Begin layering the mushroom and onion mixture, bread, cheese, and cream and stock into the pumpkin, sprinkling the bread with salt and pepper and a pinch of cayenne. Repeat until all ingredients have been used and the pumpkin is filled generously. (You don't want it exploding though, so don't push down too much on the filling to get more in. If it doesn't all fit, then you just have a smaller pumpkin cavity and you'll have a little excess filling.) Finish with the grated parmesan and replace the pumpkin top.
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