Ingredients
6 c. (9 oz.) rustic bread, cut into 1/2-inch cubes
4 tbsp. unsalted butter
8 oz. cremini mushrooms, thinly sliced
1 medium yellow onion, chopped
1 celery stalk, thinly sliced
4 garlic cloves, minced
1 bunch kale, stemmed and torn into pieces
1 tbsp. chopped fresh thyme leaves
1/3 c. white wine
1 c. chicken broth
1 c. chopped pecans
2 large eggs
1/4 c. dried cranberries
1 shredded monterey jack
2 small sugar pumpkins (about 2 lb. each)
1 small butternut squash, peeled and chopped (5 cups)
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Preparation
Step 1Make the stuffing: Preheat oven to 400° with a rack in the upper and lower third. Spread bread cubes on a rimmed baking sheet and bake on the lower rack until crisped but not golden, about 12 minutes. Let cool. Step 2Meanwhile, prep the pumpkin: remove tops from pumpkins, (just like a carved pumpkin). Scoop out seeds and pulp; discard. Place pumpkins on a rimmed baking sheet and put tops back on.Step 3On another rimmed baking sheet, toss the butternut squash with oil and season with salt and pepper. Bake with a tray on each rack, rotating halfway through, until pumpkins are just tender and squash is tender and golden, about 40 minutes. Remove lids from pumpkins and let cool slightly. Step 4Meanwhile, make the stuffing: In a large skillet, melt butter and add mushrooms, onions, celery, and garlic. Cook, stirring occasionally, until softened and light golden, about 10 minutes. Pour in the wine and cook until evaporated, about 1 minute. Stir in the kale and thyme cook, stirring, until kale is just wilted. Remove from the heat. Step 5Scrape mushroom mixture into a large bowl. Add cubed bread, roasted squash, broth, pecans, eggs, and cranberries. Toss to coat. Season with salt and pepper. Step 6Set aside pumpkin tops for later. Spoon stuffing into the pumpkin cavities and roast at 400° until stuffing is cooked through, about 30 minutes. Step 7Switch oven to broil and sprinkle cheese on top and broil until golden, about 1 minute. Arrange tops back on pumpkins and serve warm.
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