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Stuffed Pumpkins

A staple fall dinner, these stuffed pumpkins are the perfect easy use of those mini pumpkins and gourds sitting on your counter. The filling is packed full of flavor from nutty brown butter and sage, delicate shiitake mushrooms, tangy goat cheese, and salty bacon which blends perfectly with the sweetness of the pumpkin.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

Pumpkins
  • 2 mini pumpkins cut in half, with the seeds and guts removed
  • 2 Tablespoons olive oil
  • salt and pepper
Filling
  • ¼ cup salted butter
  • 1 large shallot chopped
  • 2 cloves garlic pressed
  • 1 Tablespoon fresh chopped sage
  • 10 ounces shitake mushrooms
  • salt and pepper
  • ½ cup cooked bacon pieces
  • 2 cups kale
  • 2 cups Italian or crusty bread cut into 1 inch cubes slightly stale if possible!
  • 6 ounces goat cheese

Method
 

Start by roasting the pumpkins
  1. 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.
While the pumpkins cook, make the filling
  1. 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.
  2. 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.
Assemble
  1. 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.
  2. Enjoy warm!