Description

Rosa Jackson’s Mini Pumpkins Stuffed with Onion, Mushrooms, and Chard is a hearty and visually stunning vegetarian recipe perfect for fall. Small pumpkins are roasted and filled with a flavorful mixture of sautéed onions, garlic, mushrooms, and Swiss chard combined with rice or quinoa and cheese, then baked until tender and golden. This elegant dish works beautifully as a main course or side, offering a delicious blend of earthy and savory flavors with a touch of nutmeg warmth.

Ingredients

Scale

For the Pumpkins

4 small pumpkins or winter squash (such as sugar pumpkins, about 1–1.5 pounds each)
2 tablespoons olive oil

For the Filling

1 large onion, finely chopped
2 cloves garlic, minced
1/2 pound mushrooms, chopped
1 bunch Swiss chard, stems removed and leaves chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 cup cooked rice or quinoa
1/4 cup grated Parmesan cheese (optional)
2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pumpkins: Preheat the oven to 375°F (190°C). Cut the tops off the mini pumpkins and scoop out the seeds and stringy flesh. Lightly brush the insides with olive oil and place them cut-side down on a baking sheet. Roast for 20–25 minutes until just tender but still holding their shape.
Sauté Vegetables: Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and cook for 1 minute more. Add the mushrooms and cook for 7–8 minutes until their liquid has evaporated.
Add Chard and Seasoning: Add the chopped Swiss chard to the skillet and cook until wilted. Season the mixture with salt, black pepper, and ground nutmeg. Stir in the cooked rice or quinoa and Parmesan cheese, if using.
Stuff the Pumpkins: Remove the pumpkins from the oven and turn them right side up. Spoon the filling into each pumpkin evenly.
Final Bake: Return the stuffed pumpkins to the oven and bake for an additional 10–15 minutes, until the pumpkins are fully tender and the tops are slightly golden.
Garnish and Serve: Sprinkle the stuffed pumpkins with chopped fresh parsley before serving for a fresh finish.

Notes

This dish makes a stunning vegetarian main or side.
You can prepare the filling ahead of time and stuff the pumpkins just before baking.
For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
Choose small sugar pumpkins for the best taste and manageable size.
Leftovers can be refrigerated and reheated gently in the oven.