Stuffed Tetsukabuto, Comté, Mushrooms and Greens

Serves 6

INGREDIENTS

For the Squash 

1 large Kabocha or Tetsukabuto Squash (or 2 medium) 

Extra Virgin Olive Oil for Drizzling 

kosher Salt and Black Pepper 

For the Mushroom and Kale Filling 

3 Tbsp Extra Virgin Olive Oil 

1 pound of maitake or oyster mushrooms, cut into bite sized pieces

15 oz of lacinato kale (or any kale), chopped 

3 shallots, diced

3 garlic cloves, minced

1’’ knob ginger, minced 

1 Tbsp fresh thyme

1 lemon, juice and zest 

1 Tbsp sherry vinegar 

½ tsp cinnamon 

¼ tsp nutmeg 

1 tsp crushed red pepper flake

pinch of clove 

1 cup pecans, chopped and toasted

½ cup dates, chopped

6 oz Comté cheese, grated 

5 oz gruyere cheese, grated 

3 sheets Phyllo Dough

2 Tbsp butter, melted 

INSTRUCTIONS: 

Squash: 

Preheat oven to 350°F. Line a baking sheet with parchment paper. Remove the top of the squash, creating a sizable opening. Scrape out ‘the guts’. Season the flesh liberally with salt, pepper and olive oil. Roast the pumpkin cut side down for about 45 minutes. Flip and let steam escape. Flesh should be tender to the touch, the squash should still hold its shape. Scrape the flesh of the pumpkin leaving about a ½ inch thick wall. Remove flesh and reserve for filling. 

For the Mushroom and Kale Filling: 

As the pumpkin is roasting, prepare the filling. Grab a large bowl and keep to the side. In a large saute pan, saute mushrooms in batches with olive oil, cooking till golden - remove from pan into bowl. Cook kale in olive oil until wilted and add to the bowl. Next cook shallots, ginger and garlic until they are tender and fragrant. Add sherry vinegar and stir. Remove from pan and add into the bowl. Let cool. Add in the scraped pumpkin. 

Next mix in all remaining ingredients - shredded cheese, thyme, spices and pecans. Season with lemon zest and juice, salt and pepper. 

Season the inside of the squash again with salt and pepper and olive oil. Stuff the mixture back into the squash. It should be dense. Make a mound in the center opening. Stuffed Tetsukabuto, Comté, Mushrooms and Greens

Brush phyllo dough with melted butter and scrunch it up. Place on top of the pumpkin and bake for 30 min or until the dough is golden brown.