Spicy Pumpkin and Collards Recipe

Name: Spicy Pumpkin and Collards
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2 -to-3-pound sugar pumpkins; 4 tablespoons unsalted butter; 1 small onion, diced; 1 plum tomato, diced; 1 Scotch bonnet chile pepper, seeded and finely chopped; 1 teaspoon chopped fresh thyme; 1 clove garlic, chopped; 4 scallions, chopped; 1 pound frozen chopped collard greens, thawed; Kosher salt; 1 cup evaporated milk; Pinch of freshly grated nutmeg; 4 tablespoons breadcrumbs (preferably panko); 1 1/2 cups shredded sharp white cheddar cheese; 2 tablespoons grated parmesan cheese

Servings: persons

2 2 -to-3-pound sugar pumpkins
4 tablespoons unsalted butter
1 small onion, diced
1 plum tomato, diced
1 Scotch bonnet chile pepper, seeded and finely chopped
1 teaspoon chopped fresh thyme
1 clove garlic, chopped
4 scallions, chopped
1 pound frozen chopped collard greens, thawed
Kosher salt
1 cup evaporated milk
Pinch of freshly grated nutmeg
4 tablespoons breadcrumbs (preferably panko)
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons grated parmesan cheese

1
Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard.
2
Scoop out the seeds and stringy pulp.
3
Melt 2 tablespoons butter in a large skillet over medium heat.
4
Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes.
5
Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes.
6
Stir in the evaporated milk and nutmeg and bring to a gentle boil.
7
Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes.
8
Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
9
Toss the remaining 2 tablespoons breadcrumbs with the parmesan.
10
Sprinkle over the filling.
11
Add 1 inch of boiling water to the baking dish.
12
Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes.
13
Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes.
14
Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.
15
Photograph by David Malosh

614

kcal

Calories

Fat

Carbs

Protein

Fat 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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 2 2 -to-3-pound sugar pumpkins, 4 tablespoons unsalted butter, 1 small onion, diced, 1 plum tomato, diced, and more.

Yes, Spicy Pumpkin and Collards 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!

Spicy Pumpkin and Collards

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions