Vegetarian Stuffed Pumpkin (Recipe Review)

The Thanksgiving meal is a celebration of fall flavors and nothing captures the holiday season quite like stuffing. Five years ago, I took inspiration from food writer Dorie Greenspan and promoted my favorite side dish centrally by baking stuffing into a whole pumpkin. The squash is stuffed with savory mushrooms, savory kale, cornbread, fresh herbs, and a Dijon-dotted custard before being topped with nutty Gruyère cheese. A wedge of this stuffed pumpkin is the ultimate holiday centerpiece.

Why make this cornbread, mushroom, and kale stuffed pumpkin?

A whole baked pumpkin stuffed to the brim with a flavorful filling and served with a cap of bubbling and browned cheese is an unexpected addition to the traditional Thanksgiving Day menu. Carefully remove the squash from the baking sheet onto a platter and present the slices of tender, orange squash filled with emerald kale, golden cornbread, and mahogany mushrooms.

How to make a vegetarian stuffed pumpkin

If you’re making this vegetarian stuffed pumpkin, a few tips

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