This roasted pumpkin filled with collard greens is an awesome vegetarian dish. It could also serve as an attractive holiday side dish. I hope you try it, and, if you do, I know you will love it!
- 2 sugar pumpkins, about 2 to 3 pounds each
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 1 small tomato, diced
- 1 Chile pepper, seeded, and finely diced
- 1 teaspoon fresh thyme
- 1 clove garlic, chopped
- 4 green onions, chopped
- 1 pound chopped frozen collard greens, thawed, or fresh, tough parts removed and thinly sliced
- 1 cup evaporated milk
- 2 tablespoons bread crumbs
- 1 ½ cups shredded sharp white cheddar cheese
- 2 tablespoons Parmesan cheese
Preheat oven to 375 degrees F.
Cut off the top portion of the pumpkins, about 1½ inches. Discard the top. Remove seeds and stringy pulp.
Melt 2 tablespoons of butter in the large skillet over medium heat. Add chopped onion, tomato, Chile pepper, thyme, and garlic. Cook for about 5 minutes, until onion softens a little.
Add green onions and collard greens, and cook until soft, about 15 minutes.
Add evaporated milk, and keep cooking until mixture comes to a simmer. Stir in 2 tablespoons of bread crumbs and cheddar cheese, keep stirring until mixture is heated through and thickens a little bit, about another 2 minutes.
Place the pumpkins on a rimmed cooking sheet, and evenly divide collard greens mixture among them.
Sprinkle the Parmesan cheese over the filing. Cover pumpkins loosely with aluminum foil, add 1 inch water to the baking dish and bake for about 1 hour and 15 minutes. Remove foil and continue to bake for another 30 minutes, until edges are slightly brown and filing is bubbly.
Spoon out the desired portion of collard greens, along with some of the pumpkin.
This recipe was inspired by a recipe found in Food Network magazine from October 2012.
Preparation time: about 40 minutes
Total time: about 2 hours and 30 minutes
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