Move over, tofurkey: These stuffed roast pumpkins give vegetarians a main course worthy of a place at the Thanksgiving table.
, and the inevitable appearance of that “signature side” some twice-removed cousin always brings, even though you diplomatically twice-reminded them that theybe counted on for Thanksgiving dinner—a vegetarian centerpiece. Most vegetarians are experienced at cobbling together a holiday meal of side dishes, which isn’t awful, but it often means forgoing the best items on the menu . Dinner can end up feeling like an afterthought.
In France, this dish is commonly made using a squash varietal called potimarron, which gets its name from a combination of the French terms for "pumpkin" and "chestnut" . This squash is known as red kuri here in the States, borrowing the Japanese word for "chestnut" . I also replaced the salty pork with sautéed shiitake mushrooms and lacinato kale, sprinkling in toasted pepitas and pecans for a nutty crunch. A generous amount of warm-spiced heavy cream and Gruyère cheese should lay to rest any concerns that going vegetarian has to mean compromising richness.All of these components get layered into the pumpkins, which I paint with a salty-sweet miso-honey glaze before roasting. Yup, you can eat the whole thing, skin and all.
Once you have your pumpkins, it’s time to get to work, starting with all of the squash. First, halve the kabocha, and use a spoon to scrape out the seeds and stringy pulp.paring knife Par-roasting the pumpkins before stuffing them not only speeds up the final baking time on the back end of the recipe but also ensures that the finished stuffed squashes are perfectly cooked inside and out. That's especially important given that the pumpkins' flesh requires a longer cooking time than the stuffing ingredients, many of which are already cooked prior to roasting.
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