Roast Stuffed Pumpkin Recipes

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ROASTED STUFFED PUMPKIN



Roasted Stuffed Pumpkin image

The quantity of rice specified in the recipe is what I needed for the pumpkin I stipulate, but I should say two things here. One is that you might not find (or want) a pumpkin of exactly the same weight. The other is that different pumpkins have different-size cavities. The easiest way to find out how much rice you need is as follows: When you have cut the top off and scraped out the seeds, take a plastic freezer bag and line the cavity with it. Pour rice into the bag to about halfway up the cavity, then pour out the rice into a measuring cup. Double the measurement to determine how much stock or water to cook the rice in. The plastic liner is not a hygiene thing: it is just that if you don't use it, you will spend ages scraping out the rice. I know whereof I speak.

Provided by Nigella Lawson

Categories     dinner, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 12

1 6 1/2- to 7-pound sugar pumpkin, or other pumpkin suitable for eating
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, 2 minced, 1 halved
1 cup dried cranberries
1 teaspoon ground ginger
1 teaspoon allspice
1/4 teaspoon saffron threads
Finely grated zest of half an orange
2 cups basmati rice
4 cups vegetable stock
Salt

Steps:

  • Heat oven to 400 degrees. Fill a kettle with water, and bring to a boil. About an inch below the top of the pumpkin's ''shoulders,'' about where it would be cut to carve a jack-o'-lantern, slice a lid from top of pumpkin, and set it aside. Remove seeds and fibrous flesh from inside.
  • In a large saucepan over medium-low heat, heat the oil, and sauté the onion until it is softened. Add 2 minced garlic cloves, and sauté for 30 seconds. Stir in the cranberries, ginger, allspice, saffron and orange zest. Add the rice, and stir until it is glossy. Pour in stock, and bring to a boil. Cover, and reduce heat as low as possible. Cook for 15 minutes. Meanwhile rub the inside of pumpkin with cut garlic clove, and rub with some salt to taste.
  • When rice has cooked for 15 minutes, it will be damp and not very fluffy. Adjust seasoning to taste, and spoon into pumpkin cavity. Press lid firmly on top. It may sit above stuffing a bit like a jaunty cork. Wrap bottom two to three inches of pumpkin in a double layer of foil to protect it from contact with water during baking. Place in a roasting pan, and add about 1 inch of boiling water to pan.
  • Bake the pumpkin until it is tender when pierced with a knife, about 1 1/2 hours. (If there is resistance when pumpkin is pierced, allow more baking time.) To serve, remove pumpkin from pan, and allow it to rest for about 10 minutes. Discard foil, and place pumpkin on a serving platter. Slice into segments like a cake. Place a wedge of pumpkin on each serving plate, and mound with rice stuffing.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 718 milligrams, Sugar 13 grams, TransFat 0 grams

THANKSGIVING STUFFED ROAST PUMPKINS RECIPE



Thanksgiving Stuffed Roast Pumpkins Recipe image

Move over, tofurkey: These stuffed roast pumpkins give vegetarians a main course worthy of a place at the Thanksgiving table.

Provided by Sasha Marx

Categories     Entree     Mains

Time 2h

Yield 8

Number Of Ingredients 34

For the Roasted Pumpkins and Squash:
4 small sugar pumpkins (1 1/2 to 2 pounds each; 675 to 900g)
1 large skin-on kabocha squash (about 2 pounds; 900g), halved and seeded
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
For the Mushroom and Kale Filling:
2 tablespoons (30ml) extra-virgin olive oil
1 pound (450g) shiitake mushrooms (or a mix of mushrooms, such as oyster, chanterelles, and beech), stemmed, cleaned, and thinly sliced (see note)
Kosher salt and freshly ground black pepper
8 ounces (225g) lacinato kale (a.k.a. dinosaur, Tuscan, or black kale), tough stems removed, leaves cut into 1-inch pieces
4 tablespoons (60g) unsalted butter, cut into 4 pieces
2 medium shallots, finely minced (about 1/2 cup; 80g)
1 medium garlic clove, minced
2 tablespoons chopped fresh thyme leaves
1/4 cup (60ml) sherry
1 tablespoon (15ml) sherry vinegar
For the Spiced Cream:
2 cups (475ml) heavy cream
1 cup (240ml) whole milk
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Kosher salt and freshly ground black pepper
For the Glaze (optional):
2 tablespoons (40g) red miso paste
2 tablespoons (30ml) honey
1 tablespoon (15ml) water
To Finish:
10 ounces (285g) high-quality rustic bread, cut into 3/4-inch dice and toasted until dry
3/4 cup (120g) pepitas (shelled pumpkin seeds), toasted
3/4 cup (90g) pecans, toasted and roughly chopped
8 ounces (225g) shredded Gruyère cheese

Steps:

  • Roast the Pumpkins and Squash: Adjust oven rack to center position and preheat to 350°F (180°C). Line a rimmed baking sheet with parchment paper. Working with one pumpkin at a time, use a sharp paring knife to cut the top of the pumpkin off in one piece (as when making a jack-o'-lantern). Carefully run knife along the cavity of the pumpkin to loosen seeds and stringy pulp, then use a spoon to scoop them out and scrape the cavity clean. Using the paring knife, scrape seeds and pulp from the tops as well. Discard seeds and pulp or reserve for another use (try roasting the seeds with one of our seasoning combinations for a snack). Repeat with remaining pumpkins.
  • Make the Glaze (Optional): Whisk ingredients together in a small bowl and set aside.

Nutrition Facts : Calories 852 kcal, Carbohydrate 56 g, Cholesterol 116 mg, Fiber 10 g, Protein 26 g, SaturatedFat 27 g, Sodium 1161 mg, Sugar 18 g, Fat 63 g, ServingSize Makes 4 stuffed pumpkins, serving 8, UnsaturatedFat 0 g

STUFFED PUMPKIN DINNER



Stuffed Pumpkin Dinner image

This recipe is a great way to use a pumpkin up after scooping out the seeds to bake. It is so delicious and fancy enough to serve to guests.-Christin Holt, Kingsburg, California

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 13

1 large pumpkin (5-1/2 to 6 pounds)
1 teaspoon salt, divided
1-1/2 pounds ground beef
3/4 cup finely chopped onion
1 small green pepper, chopped
1-1/2 cups cooked rice
1 can (8 ounces) tomato sauce
1/2 cup finely chopped fully cooked ham
2 eggs, beaten
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cider vinegar

Steps:

  • Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry. , In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. , Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.

Nutrition Facts : Calories 285 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

CHEESE-STUFFED PUMPKIN SLICES



Cheese-Stuffed Pumpkin Slices image

Fresh mozzarella melted between roasted pumpkin and topped with Parmigiano-Reggiano.

Provided by ItalianTapas

Categories     Side Dish     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 7

1 tablespoon unsalted butter, melted
1 (5 pound) pumpkin
¼ cup extra-virgin olive oil
6 sprigs fresh thyme, leaves stripped, or more to taste
sea salt and ground black pepper to taste
4 ounces fresh mozzarella cheese
2 ounces grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.
  • Cut the top of the pumpkin off with a large knife and remove all the seeds and pulp. Cut pumpkin into 3- to 4-inch wide segments. Remove skin of pumpkin with a potato peeler or paring knife. Cut into the pumpkin segments with a 2 1/2-inch cookie cutter to make cylinders. Cut cylinders into 1/4-inch slices.
  • Place pumpkin slices on the prepared baking sheet and drizzle with olive oil; sprinkle with thyme leaves from 5 sprigs, sea salt, and pepper. Cover with another piece of foil.
  • Roast in the preheated oven until softened, about 20 minutes. Remove from the oven and set aside to cool for 5 minutes. Leave the oven on.
  • Slice mozzarella cheese into 1/4-inch wide pieces and place in between 2 slices of pumpkin. Repeat with remaining pumpkin slices. Top each with Parmigiano-Reggiano cheese.
  • Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 24.3 g, Cholesterol 19.1 mg, Fat 13.4 g, Fiber 4.4 g, Protein 10.2 g, SaturatedFat 4.8 g, Sodium 241.1 mg, Sugar 4.1 g

STUFFED PUMPKIN



Stuffed pumpkin image

Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 13

1 medium-sized pumpkin or round squash (about 1kg)
4 tbsp olive oil
100g wild rice
1 large fennel bulb
1 Bramley apple
1 lemon, zested and juiced
1 tbsp fennel seeds
½ tsp chilli flakes
2 garlic cloves, crushed
30g pecans, toasted and roughly chopped
1 large pack parsley, roughly chopped
3 tbsp tahini
pomegranate seeds, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the 'lid' on the side.
  • Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
  • Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.
  • Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.

Nutrition Facts : Calories 693 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium

STUFFED PUMPKIN



Stuffed Pumpkin image

Delicious, low-carb, diabetic-friendly. Can also be made using 6 halved acorn squash.

Provided by CrisDee

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

2 small pumpkin, halved and seeded
2 tablespoons butter, softened
½ pound ground beef
½ pound ground pork
1 cup chopped fresh spinach
1 cup cauliflower rice
1 onion, chopped
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place pumpkin halves on a baking sheet, cut-side up. Spread butter on the inside of each half.
  • Bake in the preheated oven until flesh is tender, about 50 minutes.
  • Combine beef, pork, spinach, cauliflower rice, onion, cinnamon, salt, pepper, garlic powder, and cayenne pepper; fold in 1/2 of the Parmesan cheese. Fill each pumpkin half with mixture; top each with remaining Parmesan cheese.
  • Bake in the oven until filling is cooked through, about 10 minutes more.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 23.4 g, Cholesterol 104.2 mg, Fat 28.8 g, Fiber 3.3 g, Protein 30.8 g, SaturatedFat 13.7 g, Sodium 1007.6 mg, Sugar 6.4 g

STUFFED PUMPKIN STEW



Stuffed Pumpkin Stew image

Each vegetable is perfectly cooked and colorful, and the chicken takes on a wonderful flavor after it is warmed inside the steaming-hot pumpkin. Each portion of this dinner recipe is served with a big slice of the roasted pumpkin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 20

Coarse salt and freshly ground pepper
10 brussels sprouts, trimmed
6 ounces green beans, trimmed
4 ounces sugar snap peas, trimmed
1 cheese pumpkin (about 10 pounds), seeded, top reserved
3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
10 chicken thighs and legs, skin-on
1 cup homemade or store-bought low-sodium chicken stock
2 tablespoons unsalted butter
3 medium crisp baking apples (any type), cored and quartered
1 jar (7 ounces) vacuum-packed whole peeled chestnuts
12 ounces baby white potatoes, quartered
2 leeks, halved, light-green and white parts only, rinsed well and cut diagonally into 1 1/2-inch-thick slices
5 carrots, cut diagonally into 1-inch-thick slices
2 turnips, cut into eighths
4 parsnips, cut diagonally into 1-inch-thick slices
1/2 medium butternut squash, seeded and cut into 1-inch cubes
1/2 celery root, peeled and cut into 1-inch cubes
2 tablespoons thinly sliced garlic
1/2 cup packed fresh flat-leaf parsley, coarsely chopped

Steps:

  • Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add brussels sprouts, and cook until bright green and crisp-tender, about 2 minutes. With a slotted spoon, transfer to ice-water bath. Repeat with green beans and snap peas. Drain.
  • Preheat oven to 375 degrees. Rub inside of pumpkin and cut side of its top with 3 tablespoons oil. Place pumpkin and top on a parchment-lined baking sheet, and roast until they are tender but still holding shape, about 1 hour.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken generously with salt and pepper. Working in batches, cook chicken until golden brown, 3 to 4 minutes per side. Remove excess fat from skillet. Repeat with remaining chicken, adding 1 tablespoon oil to skillet with each batch. Place chicken on a baking sheet. Add stock to skillet, and bring to a boil, scraping bottom. Pour stock into a small bowl.
  • Roast chicken until golden brown and cooked through, about 40 minutes. Reserve pan juices.
  • Heat butter in a large skillet over medium heat. Add apples, and cook, stirring occasionally, until golden and softened, about 10 minutes. Stir in chestnuts, and remove from heat.
  • Combine potatoes, leeks, carrots, turnips, parsnips, squash, and celery root in a large bowl. Toss with remaining 1/2 cup oil, and season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet, and roast until golden and tender, about 40 minutes. Add brussels sprouts, green beans, snap peas, apple mixture, and the garlic, and toss. Roast until garlic is golden brown and vegetables are heated through, about 10 minutes.
  • Combine chicken, vegetables, parsley, stock, and 2 tablespoons reserved pan juices in a large bowl. Place mixture in pumpkin, and roast until heated through, about 15 minutes. Slice pumpkin into wedges. Serve each pumpkin wedge with some stew.

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