Baked Pumpkins with Spinach, Mushrooms, and Cheese
4 sugar pie pumpkins
salt and pepper to taste
2 thinly sliced shallots
1 cup sliced mushrooms
1 clove garlic, minced
1 package (50z) fresh spinach (like Earthbound)
1/2 stale baguette, cubed
2/3 cup shredded swiss cheese
1/2 tsp nutmeg
1/c cup heavy cream
Preheat oven to 350.
saute shallots, mushrooms, garlic in butter. Add spinach until it wilts, Salt and pepper to taste.
Transfer to mixing bowl and add bread, cheese, nutmeg and cream until combined,
Cut the tops off the pumpkins, scoop out the insides and sprinkle with salt and pepper.
Fill the pumpkins with the mushroom veggie bread mix. Put pumpkin tops back on.
Place pumpkins on a baking sheet with parchment paper, bake for about an hour. Remove tops and continue baking for 20 to 30 min, until the filling is brown and crispy and pumpkins are easily peirced with a knife.
Replace caps and serve.
Steaming keeps the beets from drying out.
4 pounds red beets, scrubbed, halved if large
2 tbsp olive oil
handful of thyme, sprig of rosemary and/or 2 bay leaves
preheat oven to 425
toss beets with oil in 9x13 roasting pan, season with salt and pepper
add herbs and 1/4 cup of water
cover pan firmly with foil (create steam environment)
roast for 60 to 75 minits
cool out of oven, rub with paper towel to remove beet skins