Stuffed pumpkin Haninat

Ingredients:

• 1 kg. Haninat pumpkins (6-8 pcs.), cut in half and seeded
• 6 tbsp. l. olive oil
• 220 g brown mushrooms, sliced
• 110 g kale, chopped (remove stems)
• 1 teaspoon chopped fresh rosemary
• 1 clove garlic, minced
• Half a medium yellow onion, chopped
• 1/4 cup dry white wine
• 1 tbsp. frozen brown rice
• 170 g grated Gruyere

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 425°F (220°C). Toss the squash with 3 tablespoons of olive oil and sprinkle with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Place the halves, cut-side up, on a rimmed baking sheet and roast until the squash is tender and golden brown in spots, 30 to 40 minutes.
2. Meanwhile, puree the mushrooms, cabbage, rosemary, garlic, and onion in a food processor until finely chopped but not pasty. Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium heat and cook the mushroom mixture until the vegetables are tender and beginning to brown, 10 to 12 minutes; season with salt and pepper to taste.
3. Add the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon; cook until all the liquid has evaporated. Add the rice and 1 cup of water and cook until the water has evaporated. Season with salt and pepper to taste.
4. Divide the filling among the pumpkin halves, spooning it into the cavities. Sprinkle the filling evenly with Gruyère. Bake until the cheese is melted and golden brown, about 10 minutes.