Time: 1 hour 10 min.
Complexity: easily
Servings: 4

In this recipe for baked pumpkin with mushrooms, peppers, and goat cheese, Guy Fieri pre-bakes the pumpkin in the oven for a few minutes, then stuffs it with a hearty, savory filling that, despite being easy to prepare, is incredibly unique. He uses a mixture of cremini mushrooms, fresh kale, and colorful bell peppers as a base, plus a few cloves of garlic for a rich flavor. Follow the recipe and sprinkle the filling with goat cheese and toasted pumpkin seeds before baking; the crumbles of the savory cheese will add just the right amount of flavor, and pumpkin seeds will be found in the filling in the form of salty, crispy pieces.

Ingredients:

Acorn squash:

• 2 acorn squash
• 2 tbsp. l. olive oil
• 1.5 tsp coarse salt
• 1 tsp crushed black pepper

Filling:

• 2 cups cabbage (remove the stalk before slicing)
• 1 red bell pepper, seeded and cut into 0.5 cm thick strips
• 1 yellow bell pepper, seeded and cut into 0.5 cm thick strips
• 2 tbsp (30 g) butter
• 1 cup sweet onion, sliced ​​into 0.5 cm rings
• Salt and ground black pepper
• 2 cups peeled and quartered cremini mushrooms
• 2 crushed cloves of garlic
• 110 g crumbled goat cheese
• 2 tbsp chopped fresh parsley for garnish (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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acorn squash, white cabbage, sweet pepper, Crimini mushrooms, goat cheese, onions, garlic, parsley

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Preparation:

Step 1
• For the pumpkin: Preheat the oven to 190°C (375°F). Trim the top and bottom of the pumpkin. Cut it in half horizontally, ensuring the halves stand upright. Scoop out the center of the pumpkin. Separate the seeds from the pulp and rinse. Dry the seeds on a paper towel.
  
  Place the pumpkin cut-side down on a baking sheet, drizzle with olive oil, and sprinkle with a teaspoon of salt and pepper. Place the seeds on a separate baking sheet or foil. Bake the pumpkin for 30 minutes. Bake the seeds for the same amount of time, checking and stirring them after 10 minutes, and then again after 20 minutes. Depending on the size of the seeds, they may be ready in 20 minutes or 30 minutes. Sprinkle with the remaining salt.
Step 2
• For the filling: Place a large skillet over high heat and add the butter. Once melted, add the cabbage, onion, and pepper, season with salt and pepper, and toss gently. Let the cabbage settle, about 5 minutes. Add the mushrooms and cook for 3-4 minutes. Add the garlic and toss. Cook for another 2-4 minutes, then season with salt and pepper.
  
  For assembly: Preheat the oven to medium-high heat. Spread the filling into the baked pumpkin halves. Sprinkle with crumbled goat cheese and then toasted pumpkin seeds. Grill until the cheese is heated through. Sprinkle with a little Italian parsley (if using) and serve.

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