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Thanksgiving Stuffed Roast Pumpkins
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
Ingredient prep checklist
- Shiitake Mushrooms: 1 pound (450g) shiitake mushrooms (or a mix of mushrooms, such as oyster, chanterelles, and beech), stemmed, cleaned, and thinly sliced (see note)
- Lacinato Kale: 8 ounces (225g) lacinato kale (a.k.a. dinosaur, Tuscan, or black kale), tough stems removed, leaves cut into 1-inch pieces
- Unsalted Butter: 4 tablespoons (60g) unsalted butter, cut into 4 pieces
- Shallots: 2 medium shallots, finely minced (about 1/2 cup; 80g)
- Garlic: 1 medium garlic clove, minced
- Milk: 1 cup (240ml) whole milk
- Rustic Bread: 10 ounces (285g) high-quality rustic bread, cut into 3/4-inch dice and toasted until dry
Roast the Pumpkins and Squash: Adjust oven rack to center position and preheat to 350°F (180°C). Line a rimmed baking sheet with parchment paper. Working with one pumpkin at a time, use a sharp paring knife to cut the top of the pumpkin off in one piece (as when making a jack-o'-lantern). Carefully run knife along the cavity of the pumpkin to loosen seeds and stringy pulp, then use a spoon to scoop them out and scrape the cavity clean. Using the paring knife, scrape seeds and pulp from the tops as well. Discard seeds and pulp or reserve for another use (try roasting the seeds with one of our seasoning combinations for a snack). Repeat with remaining pumpkins.
Warning
Carefully run knife along the cavity of the pumpkin to loosen seeds and stringy pulp, then use a spoon to scoop them out and scrape the cavity clean.
Step help
Watch for
350°F; 180°C
Keep in mind
Source service instruction
Roast the Pumpkins and Squash: Adjust oven rack to center position and preheat to 350°F (180°C). Line a rimmed baking sheet with parchment paper. Working with one pumpkin at a time, use a sharp paring knife to cut the top of the pumpkin off in one piece (as when making a jack-o'-lantern). Carefully run knife along the cavity of the pumpkin to loosen seeds and stringy pulp, then use a spoon to scoop them out and scrape the cavity clean. Using the paring knife, scrape seeds and pulp from the tops as well. Discard seeds and pulp or reserve for another use (try roasting the seeds with one of our seasoning combinations for a snack). Repeat with remaining pumpkins.
Source
Thanksgiving Stuffed Roast Pumpkins
References
This step uses
- 4 small sugar pumpkins (1 1/2 to 2 pounds each; 675 to 900g)
- 1 large skin-on kabocha squash (about 2 pounds; 900g), halved and seeded
Equipment reference
- Paring Knife, required
- Rimmed Baking Sheet, required
Techniques
- Roast, Primary
- Preheat, Supporting
Full ingredient reference
- 4 small sugar pumpkins (1 1/2 to 2 pounds each; 675 to 900g)
- 1 large skin-on kabocha squash (about 2 pounds; 900g), halved and seeded
halved and seeded
- Extra-virgin olive oil, for drizzling
for drizzling
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 pound (450g) shiitake mushrooms (or a mix of mushrooms, such as oyster, chanterelles, and beech), stemmed, cleaned, and thinly sliced (see note)
such as oyster, chanterelles, and beech), stemmed, cleaned, and thinly sliced (see note)
- Kosher salt and freshly ground black pepper
- 8 ounces (225g) lacinato kale (a.k.a. dinosaur, Tuscan, or black kale), tough stems removed, leaves cut into 1-inch pieces
Tuscan, or black kale), tough stems removed, leaves cut into 1-inch pieces
- 4 tablespoons (60g) unsalted butter, cut into 4 pieces
cut into 4 pieces
- 2 medium shallots, finely minced (about 1/2 cup; 80g)
finely minced (about 1/2 cup; 80g)
- 1 medium garlic clove, minced
minced
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup (60ml) sherry
- 1 tablespoon (15ml) sherry vinegar
- 2 cups (475ml) heavy cream
- 1 cup (240ml) whole milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch ground cloves
- Kosher salt and freshly ground black pepper
- 2 tablespoons (40g) red miso paste
- 2 tablespoons (30ml) honey
- 1 tablespoon (15ml) water
- 10 ounces (285g) high-quality rustic bread, cut into 3/4-inch dice and toasted until dry
cut into 3/4-inch dice and toasted until dry
- 3/4 cup (120g) pepitas (shelled pumpkin seeds), toasted
toasted
- 3/4 cup (90g) pecans, toasted and roughly chopped
toasted and roughly chopped
- 8 ounces (225g) shredded Gruyère cheese