Savory Autumn Harvest Pumpkins

1. Roasting the Pumpkins and Squash

Preheat your oven to 350°F (180°C). Start by cutting the tops off the small sugar pumpkins and scooping out the seeds and pulp. Using a sharp paring knife makes this easier. Drizzle the cut sides of the kabocha squash with olive oil and season with kosher salt and freshly ground black pepper. This even coating enhances the flavor and prevents sticking. Place the pumpkins and kabocha squash on a parchment-lined baking sheet and roast for 45 minutes to an hour until they are tender. Once done, let them cool, then scoop out the flesh of the kabocha squash, mash it, and season it with kosher salt and freshly ground black pepper.

2. Preparing the Mushroom Filling

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat until it shimmers. Add the sliced shiitake mushrooms, season with a pinch of kosher salt and freshly ground black pepper, and cook for about 10 minutes until they release their moisture and brown. Stir in the lacinato kale and continue cooking for an additional 3 minutes until it wilts and mixes well with the mushrooms. Next, add the unsalted butter, shallots, garlic clove, and fresh thyme leaves to the skillet. Cook until the shallots and garlic are fragrant, then deglaze the pan with the sherry and sherry vinegar. Season with kosher salt and freshly ground black pepper to taste.

3. Making the Spiced Cream

In a large measuring cup, whisk together the heavy cream, whole milk, ground cinnamon, paprika, ground nutmeg, ground ginger, and a pinch of ground cloves. Season with kosher salt and freshly ground black pepper.

4. Making the Optional Glaze

If desired, whisk together the red miso paste, honey, and water in a small bowl until smooth.

5. Stuffing and Finishing the Pumpkins

Start by layering half of the mashed kabocha squash, toasted rustic bread, mushroom-kale mixture, toasted pepitas, toasted and roughly chopped pecans, and shredded Gruyère cheese inside the hollowed pumpkins. Press down lightly to compact the layers, then repeat the process. If using the optional glaze, paint it on the pumpkins and their tops. Place the filled pumpkins back in the oven and roast for another 30 to 45 minutes until the cheese is melted and lightly browned. For the final touch, put the tops back on the pumpkins and roast for an additional 10 minutes. Let them cool for about 5 minutes before transferring them to a serving platter. The layering and pressing ensure everything melds together beautifully, creating a harmonious blend of flavors and textures.