Appetizer · Maine dish · Photography

Baked sweet brown pumpkin with mushrooms

Gabriela Lupu

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This recipe is an adaptation of this Baked pumpkin with porcini mushrooms recipe. I saw brown sugar pumpkins in the shop and I thought about this recipe I made a while back.

Simple and tasteful this recipe goes great as a side dish or a main dish. We ate it with meat cooked on the grill and it was great. The combination is so versatile.

Ingredients:

  • 1 brown sugar pumpkin
  • 5 cloves garlic, peeled and cut in small pieces
  • Olive oil
  • 1 red onion peeled and chopped
  • Salt
  • Pepper
  • Red chili pepper
  • 100 ml sour cream
  • 1 tablespoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 100 g coral mushrooms
  • 200 g porcini mushrooms

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Directions:

Preheat the oven at 450º F. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side.

Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped onion and chopped garlic, Cook gently for 10 minutes until onion is soft. Add the mushrooms, cinnamon, turmeric, salt and pepper. Before is done add the sour cream.

Put the pumpkin on a baking tray. Add inside the mushroom mix. Put in the oven for 1 hour and 20 min. Take the lid off and leave it for another 20 min.  The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin. Serve with seasonal greens.

Enjoy!

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Published by Gabriela Lupu

Hi. My name is Gabi and I am a professional photographer, a new mom and a wife. I wanna learn to cook healthy food for my little one, so I made this blog to share my cooking experiments with everyone. It's gone be a long and a bumpy ride but a funny one, so stay tune for news and enjoy my ride.

73 thoughts on “Baked sweet brown pumpkin with mushrooms”

  5. This recipe looks fantastic, Fall food is definitely my favorite. Do you have any other fall recipes on your blog I should try?

    Reply
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  22. My colleague gave me some mushrooms from the country here in Cote d’Ivoire (unknown type), and the Nigerian vendor had some beautiful pumpkins, so tried this out. Unfortunately, the grocery store happened not to have sour cream this week and I didn’t have turmeric, so I used a local pepper blend that are pungent, and yogurt. Also unfortunately, this week’s yogurt turned out to be lumpy!

    Still, the very bitter mess was not terrible when on the sweet pumpkin, although I was afraid to give it to my colleague X-D

    Reply
  25. Pingback: Baked sweet brown pumpkin with mushrooms – A Plus Attitudes

  32. I’m sure it’s hard now to find pumpkins since it’s winter (and I’m in Wisconsin) but this looks delicious. Yes I’m going through all your post. Yes I love them. Yes it’s tempting me to eat meat. But I love everything ☺️

    Reply
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