Baking a large squash with mushrooms and cream in the center sounds insanely simple – boring even, but this Mushroom Cream Squash is much more than the sum of its parts. It's earthy and rich and sweet and full of antioxidants. It's a delicious side dish or a great vegetarian main dish.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- 1 3- to 4-lb. sweet pumpkin (sugar pie or blue)
- 1/2 oz. dried porcini mushrooms
- 6 oz. fresh shiitakes
- 1/3 cup heavy cream
- Salt
- Freshly ground black pepper
Preparation:
- Preheat oven to 375. Cut open top of pumpkin and scoop out seeds as for a jack-o-lantern.
- Soak the dried porcini in 1/2 cup boiling water for 15 minutes. Drain and finely chop.
- Cut fresh shiitakes into bite-size pieces and place inside the pumpkin. Sprinkle with chopped porcini. Pour cream over mushrooms and sprinkle with salt and pepper to taste.
- Bake until squash is very tender and liquid is bubbling, about an hour. Let sit about 15 minutes to cool and for the liquid to absorb into the pumpkin flesh. Scoop out and serve hot or warm.
Makes 6 to 8 servings Mushroom Cream Squash.
