Mushroom Bourguignonne in a Whole Pumpkin Recipe

Name: Mushroom Bourguignonne in a Whole Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -6 lbs pumpkin (or kabocha squash); 2 large yellow onions, chopped (or red); 1 -2 tablespoon water; 1 lb button mushroom, halved; ¼ cup sliced celery (optional); ¼ cup white flour (or whole wheat); 2 -2 ½ cups dry red wine; ¼ cup soy sauce; 2 -3 vegetable bouillon cubes (optional); ½ teaspoon dried rosemary (2 tsp. fresh); 3 tablespoons dry sherry; 1 -2 tablespoon honey; 2 tablespoons balsamic vinegar; fresh ground black pepper; 5 garlic cloves, chopped coarsely

Servings: persons

5 -6 lbs pumpkin (or kabocha squash)
2 large yellow onions, chopped (or red)
1 -2 tablespoon water
1 lb button mushroom, halved
¼ cup sliced celery (optional)
¼ cup white flour (or whole wheat)
2 -2 ½ cups dry red wine
¼ cup soy sauce
2 -3 vegetable bouillon cubes (optional)
½ teaspoon dried rosemary (2 tsp. fresh)
3 tablespoons dry sherry
1 -2 tablespoon honey
2 tablespoons balsamic vinegar
fresh ground black pepper
5 garlic cloves, chopped coarsely

1
Carve a 3-4 inch zigzagged circle in the top of the pumpkin or squash with a sharp knife, remove the top.
2
If the peel is too thick to cut easily, bake the pumpkin at 350F for 15 to 20 minutes to soften it.
3
Remove and discard the seeds, and use a large spoon to scrape out the strings.
4
In a large skillet, saute onions in water for a few minutes.
5
Add the mushrooms and celery, cover and simmer for a few minutes, until they have begun to release their juices.
6
Stir in flour and cook 1 minute.
7
Then add 2 cups red wine and the remaining ingredients, and cook 15 minutes, stirring frequently.
8
Preheat the oven to 350F Pour the stew into the pumpkin and place it in a large, shallow dish(a baking dish or pie plate) and put the top of the pumpkin on.
9
Bake until the pumpkin is very soft, about 1 hour.
10
While baking, stir the stew a few times, adding the remaining 1/2 cup wine if too much liquid evaporates or is absorbed.
11
To serve, spoon out some stew and scrape out some of the pumpkin onto each plate.
12
Enjoy!

347

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 -6 lbs pumpkin (or kabocha squash), 2 large yellow onions, chopped (or red), 1 -2 tablespoon water, 1 lb button mushroom, halved, and more.

Yes, Mushroom Bourguignonne in a Whole Pumpkin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Bourguignonne in a Whole Pumpkin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions