Roasted Stuffed Pumpkins
Elevate your holiday gathering with these Roasted Stuffed Pumpkins! These adorable creations, whether served individually or as a centerpiece, promise to be the star of your vegan feast. Filled with a delightful blend of farro and savory veggies, this versatile recipe invites your culinary imagination to run wild.
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Servings: 4 servings
Ingredients
- 4 small pumpkins – about 12-16 oz each – we used Autumn Frost - or one larger, about 3 lb pumpkin
- 2 cups farro - cooked to al dente
- 1 tbsp olive oil
- 1/2 cup onions - chopped
- 2 garlic cloves - chopped
- 1 cup mushrooms - sliced
- 4 cups spinach - kale or chard
- 1/4 cup white wine - you may substitute with vegetable broth if you prefer
- 1 ½ tbsp vegan butter
- 1½ tbsp all-purpose flour
- 1 1/2 cup unsweetened soy milk - or any plant milk you like – just make sure that it is unsweetened and unflavored.
- pinch freshly grated nutmeg
- 2 tsp thyme - sage or rosemary – or a combination
- salt & pepper to taste
Instructions
- Preheat the oven to 375°F.
- In a skillet heat olive oil over moderately high heat and saute onions and mushrooms until golden.
- Add garlic and cook another couple of minutes. Fold in the spinach.
- Remove vegetables from the pan and transfer to a large bowl. Mix in the cooked farro, and set aside.
- Add wine, or broth, to the pan and simmer, stirring to get all the caramelized bits from the bottom of the pan, until liquid is evaporated.
- Melt the butter in the pan, and add the flour. Cook for a minute while stirring. Drizzle in the soy milk while whisking the sauce, and cook for another couple of minutes until the milk has thickened slightly (about the consistency of heavy cream). Add the thyme, nutmeg, salt & pepper.
- Return the vegetable and farro mixture to the pan and mix into the sauce.
- Carefully slice the tops off the pumpkins and scoop out all the seeds and pulp.
- Place on a baking sheet and season the inside of the pumpkins with some salt and pepper.
- Fill the pumpkins up to the top. I used about ½ cup of the filling in each of the small pumpkins. Place the tops back on the pumpkins.
- Bake the pumpkins at 375°F about 45 minutes to an hour for individual servings, about 1½ hours for a larger pumpkin. I like to remove their little hats for the last twenty minutes or so of roasting so that the tops get slightly crispy and golden.
Notes
How long the pumpkins need to roast will depend on their size. The pumpkin is ready when you can pierce through it easily with the tip of a knife.
Tried this recipe?Let us know how it was!