November 7, 2023
Stuffed Pumpkins
This is a showstopper vegetarian main. I like to roast individual pie pumpkins but you can also roast a whole kabocha and have everyone scoop out what they want. Feel free to play with the ingredients here. Any cheese and vegetable you like works. Same goes for the seasonings. Here I have opted for some classic fall flavors including thyme, sage, and a pinch of nutmeg. If youāre not vegetarian, some crumbled sausage, or even sautĆ©ed ground lamb or beef would be a good addition (such as the lamb here or even a beef chili).
Servings: 8
Calories: 340kcal
Ingredients
- 4 tablespoons butter divided
- 1 leek sliced
- 1 onion diced
- 1/4 cup dry white wine
- 24 ounces mushrooms sliced
- 1 teaspoon sage dried
- 1 teaspoon thyme dried
- 2 garlic cloves minced
- 1 tablespoon coconut aminos
- 1/2 cup heavy cream or 1/4 cup cream snd 1/4 cup vegetable broth
- 1/4 cup parsley fresh, minced
- 4 ounces Gruyere cheese
- 2 ounces Parmesan grated
- 2 ounces Mozzarella shredded
- pinch nutmeg
- 8 pounds sugar pumpkins 4 small pie pumpkins (about 2 pounds each)
- avocado oil as needed
- salt and pepper to taste
Instructions
- Heat half the butter in a large pan over medium-high heat. When foaming subsides, add the onions and leeks and cook, stirring occasionally until the onions begin to caramelize slightly. Add the garlic and cook until fragrant, one minute more. Deglaze with white wine and cook until no liquid remains, transfer to a large bowl. Do not clean the pan. Add the second half of the butter along with the mushrooms. Cook over medium-high heat until they release their liquid. Add thyme and sage and cook until little to no liquid remains. Add coconut aminos and cook until no liquid remains. Add to bowl with onions.
- Add cream, parsley, cheeses, and nutmeg to the bowl of vegetables and stir to combine evenly. Set aside.
- Preheat the oven to 350ĀŗF and line a rimmed baking sheet with foil. Grease well and set aside.
- Cut tops off of pumpkins and scoop seeds from inside. Generously salt inside of pumpkin. Rub inside and out with oil. Stuff with reserved cheese mixture, leaving an inch or so of space at the top (they tend to bubble over). Cover with the pumpkin top and wrap the stem in foil to keep it from burning.
- Transfer to reserved baking sheet and bake at 350ĀŗF for 1 to 1 1/2 hours at 350ĀŗF, or until the pumpkin is completely tender when tested with a knife.
- Let cool 30 minutes before serving.
Notes
Protein:Energy Quotient [calories]: 0.31, Protein % of calories: 17.2%
Nutrition is assuming 8 servings.
Nutrition Facts
Stuffed Pumpkins
Amount per Serving
Calories
340
% Daily Value*
Fat
20
g
31
%
Saturated Fat
12
g
75
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
58
mg
19
%
Sodium
443
mg
19
%
Potassium
376
mg
11
%
Carbohydrates
30
g
10
%
Fiber
6
g
25
%
Sugar
3
g
3
%
Protein
15
g
30
%
Vitamin A
987
IU
20
%
Vitamin C
7
mg
8
%
Calcium
294
mg
29
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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