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SideChef
Recipes
Dairy-Free
Pumpkin Stuffed with Mushrooms and "Cream"
Recipe

14 INGREDIENTS • 10 STEPS • 1HR 25MINS

Pumpkin Stuffed with Mushrooms and "Cream"

4.2
5 ratings
This could make a great side dish with just the pumpkin, but I opted to make it into a full meal for the both of us and served it with brown rice and wilted spinach with lemon and garlic. The flavors of everything together were perfect.
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Pumpkin Stuffed with Mushrooms and "Cream"
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
This could make a great side dish with just the pumpkin, but I opted to make it into a full meal for the both of us and served it with brown rice and wilted spinach with lemon and garlic. The flavors of everything together were perfect.
1HR 25MINS
Total Time
$3.65
Cost Per Serving
Ingredients
Servings
2
US / Metric
Cremini Mushroom
1/2 cup
Cremini Mushroom
or Mushroom of Choice
Blue Hokkaido Pumpkin
1
Blue Hokkaido Pumpkin
or Squash of Similar Size
Cashew Nuts
1/4 cup
Cashew Nuts
Almonds
3/4 cup
Almonds
Garlic
1 clove
Garlic
Dried Rosemary
1 tsp
Dried Rosemary
Rubbed Sage
1/2 tsp
Rubbed Sage
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Brown Rice
1/2 cup
Brown Rice
Fresh Spinach
2 cups
Fresh Spinach
Lemon
1/2
Lemon, juiced
Shiitake Mushroom
1/2 cup
Shiitake Mushroom
or Mushroom of Choice
Oyster Mushroom
1/3 cup
Oyster Mushroom
or Mushrooms of Choice
Nutrition Per Serving
VIEW ALL
Calories
726
Fat
37.5 g
Protein
27.2 g
Carbs
90.3 g
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Pumpkin Stuffed with Mushrooms and "Cream"
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
Cooking InstructionsHide images
step 1
To make your own cream, start by soaking the Cashew Nuts (1/4 cup) and Almonds (3/4 cup) overnight. Separate the cashews from the almonds. Reserve 3 tablespoons of the water they were soaking in.
step 1 To make your own cream, start by soaking the Cashew Nuts (1/4 cup) and Almonds (3/4 cup) overnight. Separate the cashews from the almonds. Reserve 3 tablespoons of the water they were soaking in.
step 2
Add the almonds to a food processor or kitchen ninja. Blend until the almonds are more like a mush.
step 2 Add the almonds to a food processor or kitchen ninja. Blend until the almonds are more like a mush.
step 3
Add the almond mush to a milk nut bag. Squeeze out all the liquid. Add the liquid back to the ninja, add the cashews and the reserved water. Blend until smooth and creamy. You want a 3/4 cup of cream for this recipe.
step 3 Add the almond mush to a milk nut bag. Squeeze out all the liquid. Add the liquid back to the ninja, add the cashews and the reserved water. Blend until smooth and creamy. You want a 3/4 cup of cream for this recipe.
step 4
Preheat the oven to 375 degrees F (190 degrees C) and carve out your Blue Hokkaido Pumpkin (1).
step 4 Preheat the oven to 375 degrees F (190 degrees C) and carve out your Blue Hokkaido Pumpkin (1).
step 5
Chop the Cremini Mushroom (1/2 cup), Shiitake Mushroom (1/2 cup), and Oyster Mushroom (1/3 cup). Mince the Garlic (1 clove).
step 5 Chop the Cremini Mushroom (1/2 cup), Shiitake Mushroom (1/2 cup), and Oyster Mushroom (1/3 cup). Mince the Garlic (1 clove).
step 6
Add Dried Rosemary (1 tsp), Rubbed Sage (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste) to the cream. Fill the pumpkin with the chopped mushrooms and pour the cream on top.
step 6 Add Dried Rosemary (1 tsp), Rubbed Sage (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste) to the cream. Fill the pumpkin with the chopped mushrooms and pour the cream on top.
step 7
Place the pumpkin on a baking pan or dish and roast for about 45 minutes to an hour – or until the skin of the pumpkin is easily pierced with a fork.
step 7 Place the pumpkin on a baking pan or dish and roast for about 45 minutes to an hour – or until the skin of the pumpkin is easily pierced with a fork.
step 8
While the pumpkin is cooking, prepare the Brown Rice (1/2 cup) according to the package's instructions.
step 8 While the pumpkin is cooking, prepare the Brown Rice (1/2 cup) according to the package's instructions.
step 9
When the pumpkin is finished, let it sit while you wilt the Fresh Spinach (2 cups) with the minced garlic and Lemon (1/2) in a saute pan over medium heat.
step 9 When the pumpkin is finished, let it sit while you wilt the Fresh Spinach (2 cups) with the minced garlic and Lemon (1/2) in a saute pan over medium heat.
step 10
Place the rice and spinach on the plates and put the pumpkin on top of one of the servings of rice. Cut the pumpkin down the middle and quickly transfer the other half with its cream to the other plate. Dig in.
step 10 Place the rice and spinach on the plates and put the pumpkin on top of one of the servings of rice. Cut the pumpkin down the middle and quickly transfer the other half with its cream to the other plate. Dig in.
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Pumpkin
Thanksgiving
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