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These vegetarian-friendly stuffed roast pumpkins give people who prefer a plant-based diet a main course worthy of a Thanksgiving centerpiece.
seriouseats.com

Thanksgiving Stuffed Roast Pumpkins Recipe

11 ratings
· 2hr 55min · 8 servings
Thanksgiving Stuffed Roast Pumpkins | For a gorgeous Thanksgiving centerpiece that vegetarians and nonvegetarians can both enjoy, these glazed sugar pumpkins, stuffed with mushrooms, kale, kabocha squash, and Gruyère, are just the ticket. Bonus: They can be made in multiple stages, or even made entirely in advance and reheated, giving you extra flexibility that'll come in handy on Thanksgiving. #thanksgiving #thanksgivingrecipes #thanksgivingdishes #seriouseats #recipes
seriouseats
Serious Eats

Ingredients

Produce
• 1 Garlic clove, medium
• 1/4 tsp Ginger, ground
• 1 Kabocha squash (about 2 pounds, large skin-on
• 8 oz Lacinato kale
• 2 Shallots, medium
• 1 lb Shiitake mushrooms
• 4 Sugar pumpkins (1 1/2 to 2 pounds each; 675 to 900g), small
• 2 tbsp Thyme, fresh leaves
Condiments
• 2 tbsp Honey
• 2 tbsp Red miso paste
Baking & Spices
• 1/2 tsp Cinnamon, ground
• 1 Pinch Cloves, ground
• 3 Kosher salt and freshly ground black pepper
• 1/4 tsp Nutmeg, ground
• 1/2 tsp Paprika
Oils & Vinegars
• 1 Olive oil, Extra-virgin
• 2 tbsp Olive oil, extra-virgin
• 1 tbsp Sherry vinegar
Nuts & Seeds
• 3/4 cup Pecans, toasted and roughly chopped
• 3/4 cup Pepitas
Bread & Baked Goods
• 10 oz Rustic bread, high-quality
Dairy
• 4 cut into pieces 4 tablespoons (60g) unsalted butter, unsalted
• 8 oz Gruyere cheese
• 2 cups Heavy cream
• 1 cup Whole milk
Beer, Wine & Liquor
• 1/4 cup Sherry
Liquids
• 1 tbsp Water

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