Since I spent last weekend running around New Orleans, I didn’t have time to play with a new recipe for the blog this week. So instead, I decided to re-surface an oldie but a goodie. My blue hokkaido pumpkin stuffed with mushrooms and “cream.” It’s still one of my absolute favorite meals I make, and it’s perfect for fall. I’ll be experimenting in the kitchen this weekend and will (hopefully) have something new for you all next week! Enjoy this beautiful fall weather! xo
I’m not one to toot my own horn, but after I made this meal, R declared it the best dish I’ve ever made. We recently ended up with a blue hokkaido pumpkin out of our CSA delivery. I didn’t quite know what to do with it, but I thought I might as well put something in it and roast it. While googling blue hokkaido pumpkin, I came across this recipe from One Messy Kitchen and I was inspired to make a vegan version.
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.
What you’ll need:
- 1 1/4 cups mushrooms (I used crimini, oyster, and shitake)
- 1 blue hokkaido pumpkin
- 3/4 cup cream…
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