Pumpkin Stuffed with Collard Greens

Smell of Rosemary - Pumpkin Stuffed with Collard Greens - Top AC

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!

Smell of Rosemary - Pumpkin Stuffed with Collard Greens - Ingredients

Ingredients

  • 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.

Smell of Rosemary - Pumpkin Stuffed with Collard Greens - Removing Seeds

Cut off the top portion of the pumpkins, about 1½ inches. Discard the top. Remove seeds and stringy pulp.

Smell of Rosemary - Pumpkin Stuffed with Collard Greens - Cooking Onion

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.

Smell of Rosemary - Pumpkin Stuffed with Collard Greens - Green Added

Add green onions and collard greens, and cook until soft, about 15 minutes.

Smell of Rosemary - Pumpkin Stuffed with Collard Greens - Ready for Baking

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.

Smell of Rosemary - Pumpkin Stuffed with Collard Greens - Ready for Baking

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.

Serves 4.

Smell of Rosemary - Pumpkin Stuffed with Collard Greens - Bottom

Preparation time: about 40 minutes

Total time: about 2 hours and 30 minutes

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