Creamy Mushroom Pumpkin Boats
The first pumpkin recipe of the season: squash roasted until sweet and tender, its flesh blended into a creamy mushroom filling with mozzarella and cooking cream, then spooned back into the shells and broiled under a blanket of cheese. As impressive as it is easy.
These pumpkin boats are as striking to look at as they are satisfying to eat: two halves of a small pumpkin roasted until tender, then filled with a creamy mushroom and mozzarella filling. The natural sweetness of the squash meets the richness of the cream sauce, making it a warm side or a hearty vegetarian main in its own right.
How to Prepare
Halve the pumpkin, scoop out the seeds, drizzle with olive oil and roast at 200°C for about 40 minutes until tender.
Let it cool slightly, then scoop out most of the flesh, leaving sturdy boats.
Sauté the mushrooms in the butter, then stir in the mozzarella, cooking cream, the scooped pumpkin flesh and a pinch of salt; loosen with a little water if too thick.
Fill the pumpkin boats with the creamy mixture and top with more mozzarella.
Broil until the cheese is golden and bubbling.
Serve warm.
Made it? Rate this recipe
Roast the pumpkin until a knife slides in easily — fully tender flesh blends into a silkier, sweeter filling.
Ingredient Swaps
Swap the pumpkin for large courgettes or hollowed aubergine. | Replace the cooking cream with cream cheese loosened with a little milk. | Add garlic or thyme to the mushroom filling for more depth.
Common Questions
How do I know the pumpkin is done?
When a fork slides in easily before adding the filling.
Do I hollow the pumpkin before roasting?
Just remove the seeds; after roasting you can widen the cavity slightly for the filling.
How do I stop the filling from being watery?
Cook the mushrooms until their liquid evaporates before adding the cream.
Can I make it ahead?
Yes, roast the pumpkin in advance, fill it, then return it to the oven before serving.
What is it served with?
It works as a side for meats or a main with a green salad.
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