Thanksgiving Stuffed Roast Pumpkins

seriouseats.com

2 hours

subheading: For the Roasted Pumpkins and Squash:

4 small sugar pumpkins (1 ½ to 2 pounds each; 675 to 900g)

1 large skin-on kabocha squash (about 2 pounds; 900g), halved and seeded

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground black pepper

subheading: For the Mushroom and Kale Filling:

2 tablespoons (30ml) extra-virgin olive oil

1 pound (450g) shiitake mushrooms (or a mix of mushrooms, such as oyster, chanterelles, and beech), stemmed, cleaned, and thinly sliced (see note)

Kosher salt and freshly ground black pepper

8 ounces (225g) lacinato kale (a.k.a. dinosaur, Tuscan, or black kale), tough stems removed, leaves cut into 1-inch pieces

4 tablespoons (60g) unsalted butter, cut into 4 pieces

2 medium shallots, finely minced (about ½ cup; 80g)

1 medium clove garlic, minced

2 tablespoons chopped fresh thyme leaves

¼ cup (60ml) sherry

1 tablespoon (15ml) sherry vinegar

subheading: For the Spiced Cream:

2 cups (475ml) heavy cream

1 cup (240ml) whole milk

½ teaspoon ground cinnamon

½ teaspoon paprika

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

Pinch ground cloves

Kosher salt and freshly ground black pepper

subheading: For the Glaze (optional):

2 tablespoons (40g) red miso paste

2 tablespoons (30ml) honey

1 tablespoon (15ml) water

subheading: To Finish:

10 ounces (285g) high-quality rustic bread, cut into ¾-inch dice and toasted until dry

¾ cup (120g) pepitas (shelled pumpkin seeds), toasted

¾ cup (90g) pecans, toasted and roughly chopped

8 ounces (225g) shredded Gruyère cheese

Directions at seriouseats.com

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