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    Savory Autumn Harvest Pumpkins

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    Author
    Pixicook editorial team
    clock-icon125 minutes

    A delightful fall dish featuring roasted pumpkins stuffed with a flavorful mixture of mushrooms, kale, squash, and Gruyère cheese.

    Gluten
    Nuts
    Intermediate

    Ingredients for Savory Autumn Harvest Pumpkins

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Small Sugar Pumpkins, 1.5 to 2 pounds each

    each

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    Kabocha Squash, halved and seeded

    each

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    Extra Virgin Olive Oil

    to taste

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    Kosher Salt

    to taste

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    Freshly Ground Black Pepper

    to taste

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    Shiitake Mushrooms, stemmed, cleaned, and thinly sliced

    0 lb

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    Lacinato Kale, tough stems removed, leaves cut into 1-inch pieces

    0 oz

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    Unsalted Butter, cut into 4 pieces

    tablespoons

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    Shallots, finely minced

    each

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    Garlic Clove, minced

    each

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    Fresh Thyme Leaves, chopped

    tablespoons

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    Sherry

    cups

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    Sherry Vinegar

    tablespoons

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    Heavy Cream

    cups

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    Whole Milk

    cups

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    Ground cinnamon

    teaspoons

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    Paprika

    teaspoons

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    Ground Nutmeg

    teaspoons

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    Ginger Powder

    teaspoons

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    Ground Cloves

    pinches

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    Red Miso Paste, (optional)

    tablespoons

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    Honey, (optional)

    tablespoons

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    Water, (optional)

    tablespoons

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    Rustic Bread, cut into 3/4-inch dice and toasted until dry

    0 oz

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    Pepitas, toasted

    cups

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    Pecans, toasted and roughly chopped

    cups

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    Gruyère Cheese, shredded

    0 oz

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