This has been a very very long week. There was a lot going on, and it just felt like it was never going to end. But it did and now it’s Saturday! And it’s going to be a good weekend because it’s supposed to be cool and rainy, my ideal weather.
And this coming week is a very special week. First of all, the temperatures are supposed to drop a good bit which is exciting. Second, I have school off on Friday which is always a cause for celebration. And most importantly, Wednesday is October first! That means all things spooky season, including six Halloween themed recipes headed your way across the course of the month. So stay tuned, and get
But before we can get to all of that, let me introduce you to this lovely fall staple recipe. Now, I rarely make savory recipes but this one is just such a classic, comforting fall dinner that I just had to publish it. This time of year, I always end up with an insane amount of squash. Now I love squash, but sometimes it’s a pain to prep it. But this recipe is perfect because it has very little prep for the squash, and the filling is fairly simple to throw together.
Describe this Recipe to Me
Taste: The pumpkins themselves add a light sweetness to the bright and flavorful filling. The brown butter, sage, and aromatics add a nutty and savory base to the filling, and the delicate mushrooms, tangy goat cheese, and salty bacon make for the perfect combination of flavors.
Texture: The pumpkin adds a soft, melt in your mouth texture which melts together with the filling. The bread adds a little crispness on top, and the creamy goat cheese ties it all together.
Ease: These are a pretty quick and easy use of squash. Roasting the squash takes a little while, but we make the filling during this time. Plus, the whole process requires very little prep, and there is nothing technically difficult.
The Pumpkins
Prepping the pumpkins is pretty simple. We slice them in half and scoop out the guts. From here we brush them with a little olive oil, and sprinkle with salt and pepper before roasting in the oven until they are nice and soft. No chopping or peeling required!
The Stuffing
The stuffing in this recipe is very simple. It starts by browning butter with a little sage, garlic, and shallots. Then, we add in the mushrooms and cook them until they’re browned and a little crisp. Then we add in the bacon, kale, bread and goat cheese and spoon it into our roasted pumpkins. This filling is simple, but the nutty notes of the brown butter and sage, mixed with the delicate mushrooms, salty bacon, and flavorful aromatics makes for the perfect fall dinner.
Stuffed Pumpkins
Ingredients
Method
- Preheat the oven to 375℉ and line a large baking sheet with parchment paper. Place the pumpkins face up on the parchment and drizzle evenly with the olive oil. Sprinkle with salt and pepper before flipping so they are open side down. Roast the pumpkins for 30-45 minutes or until tender.
- In a large saucepan, melt the butter over medium heat. Keep melting and it will start to sizzle and foam and you will begin to see brown specks. Add in the shallot and butter and cook for 3-5 minutes before adding in the sage and cooking for another 3 minutes. Add in the mushrooms and toss to coat everything evenly. Let the mushrooms cook on medium high heat, stirring occasionally, for around 10 minutes or until the mushrooms are browned and a little crispy.
- Once the mushrooms are a little crisp, add in the kale and cook for another 3 minutes or so. Add in the bacon and stir to combine. Finally, add in the bread cubes and toss to coat evenly in the oil. Add in the goat cheese and stir to combine.
- Remove the pumpkins from the oven and flip them over so the cut side is facing up. Spoon the filling evenly into the pumpkins (they will be very full, but it will work. With the oven still set to 375℉, bake for 10 minutes or until the bread on top is toasted.
- Enjoy warm!