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Vegetarian Stuffed Pumpkin (Recipe Review)

The Thanksgiving meal is a celebration of autumnal flavors, and nothing captures the festive season quite like stuffing. Five years ago, I took inspiration from food writer Dorie Greenspan and promoted my favorite side dish to center stage by baking stuffing inside a whole pumpkin. The pumpkin is filled with savory mushrooms, hearty kale, cornbread, fresh herbs, and a Dijon-spiked custard before it’s 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 packed to the brim with a flavorful stuffing and served with a cap of bubbling and browned cheese is an unexpected addition to the traditional Thanksgiving day menu. Carefully transfer the pumpkin from the baking sheet to a platter before presenting slices of tender, orange pumpkin filled with emerald kale, golden cornbread, and mahogany-hued mushrooms.

How to Make a Vegetarian Stuffed Pumpkin

If You’re Making This Vegetarian Stuffed Pumpkin, a Few Tips

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