Which means for the next few months, all I’ll be making are pumpkin and pumpkin related items. Squash is a big favorite of mine. It’s versatile and can take on so many different flavors. Sweet, savory, there’s a squash for any occasion. This dish was made out of laziness, so it’s super easy to make! Just gut your pumpkin, chop your veggies, season, and throw it in the oven! Impress your friends during a potluck or even prepare for Thanksgiving or other festive holiday.
In this recipe, I used a knucklehead pumpkin but any pumpkin will do. It was on the small to medium size as far as pumpkin goes, so Id imagine if you chose a larger pumpkin the recipe will change. The pumpkin yielded 4 servings, and I served it with a cheesy quinoa (quinoa, nutritional yeast, soy sauce, and some herbs).
Kale and Mushroom Stuffed Pumpkin
1 knucklehead pumpkin
1 bunch of kale chopped
2 portabella mushrooms chopped
1 purple (or your preference) onion chopped
5-6 cloves garlic chopped
2 tablespoons olive oil and salt and pepper to taste
Step 1: Cut a circle around the stem and gut your pumpkin. Save the top! Remove the seeds and set aside for roasted pumpkin seeds*
Step 2: Brush a little oil on the inside of the pumpkin. Sprinkle salt and pepper as well. Add any herbs you like, i prefer thyme and rosemary.
Step 3: Chop up your kale, onion, mushrooms, and garlic and set in a bowl. Sprinkle a tablespoon or so of oil, just to thinly coat everything. Sprinkle salt and pepper, about a teaspoon of each. I usually just eye it, and don’t prefer a lot of salt myself. Mix everything together and stuff in pumpkin.
Step 4: Put top back on and place pumpkin on baking sheet. Bake at 350 for an hour and a half. Let cool for 15-20 minutes. Chop that sucker in quarters (you’ll need a large knife!) and be sure to save all the juices that flow out to put on top of your cheesy quinoa or save as a gravy for mashed potatoes. Yum!
**for roasted seeds: salt, pepper, and oil them, and bake while you’re baking the pumpkin. 15-20 min or until golden brown