Vegetarian stuffed pumpkins filled with mushrooms, spinach, and cheese. Inspired by Dorie Greenspan’s Pumpkin Stuffed with Everything Good.
If you’re not a fan of pumpkin in savory recipes, try kabocha, sweet dumpling, or acorn squash. Although I used Swiss cheese, just about any cheese would work in this. To make these in advance, prepare the pumpkins and sauté the vegetables up to a day ahead of time, then assemble the filling, stuff the pumpkins, and bake before serving.