Stuffed Pumpkin Recipes

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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.

PUMPKIN STUFFING



Pumpkin Stuffing image

Provided by Food Network

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1 cup diced pumpkin (from 1 whole small pumpkin)
3 tablespoons butter
1 1/2 cups diced sweet onions
1 1/2 cups diced celery
1/4 cup finely chopped fresh thyme leaves
1/4 cup finely chopped sage leaves
Salt and cracked black pepper
2 1/2 cups stale cornbread
1 egg, beaten
1/4 cup chicken stock
Parsley sprigs, for garnish

Steps:

  • Preheat the oven to 425 degrees F
  • Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.
  • In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.
  • Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.
  • Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.
  • To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.

STUFFED PUMPKIN



Stuffed Pumpkin image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 16

4 cups Mama's Cornbread
2 cups of toasted bread, cut into 1-inch cubes
10 saltine crackers, crumbled
2 cups vegetable stock
3 celery stalks, diced
1 medium onion, diced
2 large eggs
1/2 stick (2 ounces) butter
1 teaspoon dried sage
Salt and freshly ground black pepper to taste
1 medium onion, finely sliced
3 tablespoons olive oil
1/2 (2 ounces) stick butter
3 tablespoons all purpose flour
1 cup vegetable stock
Salt and freshly ground pepper to taste

Steps:

  • Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish. Combine the corn bread, toasted bread and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding. When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well.
  • In a skillet, saute the onion in the olive oil until it is brown. Add the butter and lower the heat. As the butter melts, add the flour, stirring constantly to keep it from burning. After the flour browns, add the stock and stir until the gravy thickens. Season with salt and pepper.

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



Stuffed Pumpkin image

Provided by Food Network

Categories     main-dish

Time 1h25m

Number Of Ingredients 3

1 (3 to 4) pound pumpkin
1/2 teaspoon salt
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees F.
  • Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon.
  • Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion.
  • Increase oven temperature to 375 degrees.
  • Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.

SAVORY STUFFED PUMPKIN



Savory Stuffed Pumpkin image

"As soon as pumpkins are available in October, I stock up on them for making this special dish," pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. "The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers!"

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds ground beef
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms
3 tablespoons soy sauce
2 tablespoons brown sugar
1-1/2 cups cooked rice
1 can (8 ounces) sliced water chestnuts, drained
1 large pumpkin (8 to 9 pounds)
Canola oil

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. , Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top. , Place in a greased 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.

Nutrition Facts : Calories 435 calories, Fat 13g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 982mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 5g fiber), Protein 28g protein.

PUMPKIN STUFFED WITH EVERYTHING GOOD



Pumpkin Stuffed With Everything Good image

I heard an interview on NPR with Dorie Greenspan, the author of a cookbook called "Around My French Table." The author describes this as a great dish that far surpasses the description or list of ingredients. She also says there are a million variation -- use rice instead of bread, add nuts, apples, spinach, etc. The recipe I'm posting here is the one the interviewer absolutely raved about on the program! (I'm subbing vegetarian bacon for the real bacon. Too me the flavor is the same and you don't have all the bad stuff in real bacon.)

Provided by Wish I Could Cook

Categories     One Dish Meal

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs whole pumpkin
salt and freshly ground pepper
1/4 lb stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 lb cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
2 -4 garlic cloves, split, germ removed, and coarsely chopped (to taste)
4 slices vegetarian bacon, cooked until crisp, and chopped
1/4 cup snipped fresh chives (green onions) or 1/4 cup sliced scallion (green onions)
1 tablespoon fresh thyme, minced
1/3 cup heavy cream
1 pinch of freshly grated nutmeg

Steps:

  • As written:.
  • Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot - which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
  • Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper - you probably have enough salt from the bacon and cheese, but taste to be sure - and pack the mix into the pumpkin. The pumpkin should be well filled - you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little - you don't want the ingredients to swim in cream, but you do want them nicely moistened. (But it's hard to go wrong here.).
  • Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes - or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
  • When the pumpkin is ready, carefully, very carefully - it's heavy, hot, and wobbly - bring it to the table or transfer it to a platter that you'll bring to the table.
  • Serving:.
  • You have choices:you can cut wedges of the pumpkin and filling; you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful; or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls or wedges, it's just right alongside the Thanksgiving turkey.
  • Storing:.
  • It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
  • Greenspan's Stuffing Ideas:.
  • There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice - when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon, and I've also made and loved, loved, loved it with cooked sausage meat; cubes of ham are another good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.

STUFFED PUMPKIN



Stuffed Pumpkin image

Step aside, jack-o'-lanterns. We've got another reason to carve a pumpkin.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 19

1 1/2 cups chestnuts
1/2 cup plus 2 tablespoons olive oil
1 pound fresh porcini mushrooms, trimmed and cut into 1/2-inch pieces
1 pound fresh chanterelle mushrooms, trimmed and cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
1 loaf (1 pound) Pullman or other white sandwich bread, cut into 3/4-inch cubes
1 pound carrots, peeled and diced
2 large onions, finely chopped
8 celery stalks, diced
1 large sweet potato, peeled, cored, and diced
4 garlic cloves, minced
2 cups Turkey Stock or low-sodium store-bought chicken or vegetable broth
4 Granny Smith apples, peeled and diced
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh rosemary
1 tablespoon finely chopped fresh sage
1/2 cup finely chopped fresh flat-leaf parsley leaves
3 large eggs
1 cheese pumpkin (10 to 12 pounds)

Steps:

  • Cut a slit in each chestnut with scissors or a paring knife. Cook chestnuts in a pot of boiling water for 20 minutes, then drain in a colander. When cool enough to handle, peel off and discard shells and inner brown skins.
  • Heat 3 tablespoons olive oil in a large saute pan over medium high until shimmering. Saute chestnuts, stirring occasionally, until they begin to brown. With a slotted spoon, transfer chestnuts to a plate. Add both mushrooms to skillet and saute, stirring occasionally, until mushrooms release their juices and begin to turn golden, about 15 minutes. Transfer to a large bowl and season with salt. Add bread cubes, and toss to mix.
  • Heat 3 tablespoons olive oil in same pan over medium high. Add carrots, onions, celery, sweet potato, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Add stock and simmer until vegetables are tender, about 5 minutes. Transfer contents of pan to bread mixture along with the chestnuts. Add apples, herbs, and another 3 tablespoons olive oil. Toss well and season stuffing with salt and pepper, then mix in the eggs.
  • Preheat oven to 375 degrees. Remove top of pumpkin by cutting a circle about 5 inches in diameter around stem with a paring knife: reserve top. Scrape out and discard seeds and stringy flesh from pumpkin. Rub inside of pumpkin with remaining 1 tablespoon olive oil and season with salt and pepper. Spoon stuffing into pumpkin and replace top. Bake stuffed pumpkin on a rimmed baking sheet until pumpkin is tender when pierced with a skewer, 1 1/2 to 2 hours. (Do not overcook pumpkin or the side may split.) To serve, remove top and scoop out stuffing and some pumpkin flesh with a large spoon.

SPINACH-STUFFED PUMPKINS



Spinach-Stuffed Pumpkins image

Sweet mini pumpkins stuffed with creamed spinach and topped with melted cheese. Sure to impress!

Provided by TOBERAH

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 4

Number Of Ingredients 5

4 small sugar pumpkins
1 (9 ounce) package frozen creamed spinach, thawed
3 ounces cream cheese, softened
4 slices white cheese, such as Monterey Jack
butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
  • Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
  • Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.

Nutrition Facts : Calories 406.7 calories, Carbohydrate 27.5 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 6.1 g, Protein 13.6 g, SaturatedFat 15.8 g, Sodium 429.2 mg, Sugar 6.3 g

PUMPKIN STUFFED WITH EVERYTHING GOOD



Pumpkin Stuffed with Everything Good image

The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1 (3-pound) pumpkin
Coarse salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
2 to 3 cloves garlic, split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
1/4 cup chopped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/2 cup heavy cream
Pinch of freshly grated nutmeg

Steps:

  • Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
  • Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
  • In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream -- you may need to use more or less accordingly.
  • Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
  • Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.

STUFFED PUMPKIN (WITH BACON GRUYERE STUFFING)



Stuffed Pumpkin (With Bacon Gruyere Stuffing) image

PERFECT Thanksgiving side dish; looks gorgeous on the table and is a seasonal decoration in itself!! Adapted from "Around the French Table" by Dorie Greenspan

Provided by Raquel Grinnell

Categories     Pumpkin

Time 1h50m

Yield 1 pumpkin, 2-4 serving(s)

Number Of Ingredients 10

1 pumpkin, 2 . 5 to 3 pounds (preferably a sugar pumpkin)
salt & freshly ground black pepper
1/4 lb bread, stale and cut into half-inch
fresh garlic clove, chopped (2-4 or to taste)
1/4 lb gruyere cheese, cut into half-inch pieces (can also be Emmenthal, cheddar or a combination of all)
4 slices bacon, cooked until crisp, drained and chopped
1/4 cup chives (fresh is best, not dried!!) or 1/4 cup scallion, chopped (fresh is best, not dried!!)
1 tablespoon fresh thyme, minced
1/3 cup heavy cream
1 pinch of freshly grated nutmeg

Steps:

  • Place a rack in the center of the oven and preheat to 350°F Line a baking sheet with a silicone baking mat or parchment paper (see last step for stovetop instructions). Using a very sturdy knife, cut a cap out of the top of the pumpkin (like a Halloween jack-o'-lantern) by working your knife around the top in a circle at a 45 degree angle. Cut out a large enough cap to make it easy to work inside the pumpkin. Remove the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper and put it on the baking sheet.
  • In a large bowl, toss the bread, cheese, garlic, bacon and herbs together. Season with salt and pepper to taste and pack the mixture into the pumpkin. The pumpkin should be well filled (you might have a little too much filling or you might need to add to it). In a small bowl, stir the cream and the nutmeg together, seasoning the mixture with salt and pepper, then pour it into the pumpkin (again, you might have too much or too little--the ingredients should not swim in cream but they should be nicely moistened).
  • Put the cap in place and bake the pumpkin for 90 minutes. Remove the cap and return to the oven for another 20 to 30 minutes, until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Remove the pumpkin very carefully (it will be heavy, hot and wobbly) and place it on the table or transfer it to a platter. To serve, either spoon out portions of the filling and pumpkin meat, or dig into the pumpkin meat with a large spoon and mix it into the filling before spooning out portions.
  • You may also cook the pumpkin in a large Dutch oven and bring it directly to the table for serving.

STUFFED BABY PUMPKINS



Stuffed Baby Pumpkins image

Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois. She likes to serve white baby pumpkins stuffed with spinach and cheese. Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary. But they make a dramatic side dish that can be stuffed with any manner of fillings that complement the layer of soft, cooked pumpkin that clings to the skin. This recipe uses Gruyère and kale, with pine nuts for texture and red pepper flakes for heat. The hardest part is carving off the pumpkin tops and cleaning out the tiny seeds. Bake for an hour, then test; it is hard to predict how much time each pumpkin takes to become tender when pierced with a fork.

Provided by Kim Severson

Categories     stuffing and dressing, side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

6 mini-pumpkins, preferably the white variety
1/4 teaspoon salt and 1/8 teaspoon ground black pepper, plus more to prepare the shells
2 tablespoons butter
2 scallions (about 1/3 cup), chopped
1 large garlic clove, finely chopped
4 cups baby kale or stemmed and roughly chopped lacinato kale (about 4 ounces)
1 teaspoon fresh lemon juice
1/2 cup white bread crumbs, lightly toasted
2/3 cups shredded Gruyère cheese
1/4 cup pine nuts, toasted
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 cup heavy cream
1 tablespoon olive oil

Steps:

  • Heat the oven to 350 degrees. Wash the pumpkins. With a small, sharp knife, remove the tops as if for a jack-o'-lantern. Scoop out the seeds and stringy insides with a spoon, leaving the flesh intact. Rinse, then rub with a pinch of salt and a few grinds of pepper.
  • Melt the butter in a sauté pan over medium heat, then add the scallions and cook for a few minutes. Add the garlic and sauté for another minute or so, until fragrant. Add the kale and cook until it just wilts, about 3 or 4 minutes. Remove from heat, stir in the lemon juice and transfer to a bowl. Add the bread crumbs, cheese, pine nuts, nutmeg, red pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon black peppers. Mix well, then stir in the cream.
  • Divide the filling into the pumpkins and replace the tops. Rub a baking dish with olive oil and arrange the filled pumpkins in the dish.
  • Bake for 1 hour, watching to make sure the tops don't brown too much. Test the pumpkins by piercing with a fork. If the skin doesn't pierce easily, remove the tops and bake for another 15 to 20 minutes. Replace the tops and serve hot.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 164 milligrams, Sugar 2 grams, TransFat 0 grams

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

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From myfoodbook.com.au


THE GREAT STUFFED PUMPKIN - THE VIEW FROM GREAT ISLAND
Instructions. Set oven to 375F. Pierce the top of the pumpkin with the tip of a sharp knife several times and put it on a baking sheet with a lip. Bake the pumpkin for 45 minutes, or until it just starts to give when you press on the side. Remove the pumpkin and let it cool slightly.
From theviewfromgreatisland.com


WHOLE STUFFED ROASTED PUMPKIN RECIPE | COOKING LIGHT
Step 2. Preheat oven to 350°F. Step 3. While stew mixture simmers, cut out top of pumpkin, and reserve; remove strings and seeds. Wrap pumpkin in foil; place in a large roasting pan or baking dish. Step 4. Drain tomatoes in a colander over a bowl (reserve juices for another use).
From cookinglight.com


STUFFED PUMPKIN RECIPE: BAKED STUFFED PUMPKIN RECIPES| SEEMA
2021-11-02 Fill the pan about a 1/4 of the way up with hot water. Place in the oven and bake about 1-2 hours, until the pumpkin is fork tender. 6. Heat vegetable oil for frying on the stove on high flame. While the pumpkin is cooking and the vegetable oil is heating, make the crispy onions and prepare the garnishes.
From seema.com


PUMPKIN STUFFED SHELLS - DAMN DELICIOUS
2016-09-21 In a large bowl, combine ricotta, pumpkin, Parmesan, egg, sage and nutmeg; season with salt and pepper, to taste. Stuff each shell with about 2 tablespoons ricotta mixture. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
From damndelicious.net


10 BEST VEGETARIAN STUFFED PUMPKIN RECIPES | YUMMLY
2022-04-28 Cheese Stuffed Pumpkin Divalicious Recipes. nutmeg, garlic, cheddar cheese, chilli flakes, black pepper, spring onions and 6 more. Christmas Stuffed Pumpkin [vegan] bimorah. mustard, button mushrooms, salt, bulgur wheat, miso paste, lemon juice and 15 more. Sweet Potato Stuffed Pumpkin Feast of Starlight. cinnamon, all purpose flour, maple syrup, …
From yummly.com


EVERYDAY GOURMET | STUFFED PUMPKIN
Method. Preheat the oven to 200°C. Soak the bread in the milk for 5 minutes. Cut the top off the pumpkin and place it in the roasting tin. Remove seeds from the cavity and then hollow out. Season with salt and pepper. Mix the mince with the shallot, garlic, herbs, egg, soaked bread and a good pinch of salt and pepper in a bowl until well combined.
From everydaygourmet.tv


STUFFED SHELLS WITH CHORIZO PUMPKIN CREAM SAUCE
Season with salt and pepper. Cook for one to two minutes. Add the Italian seasoning, wine and one cup of pumpkin purée. Slowly stir in the milk. Add the chorizo with any juices; season with salt and pepper. Reduce heat to medium-low and simmer for 15 to …
From more.ctv.ca


CHEESE AND SOURDOUGH-STUFFED PUMPKIN RECIPE | WISCONSIN CHEESE
Instructions. Heat oven to 325°F. Arrange bread cubes in a single layer on a rimmed baking sheet. Bake for 20-25 minutes or until toasted. Cool on a wire rack. Meanwhile, remove top of pumpkin. Scrape top and sides of pumpkin, removing seeds …
From wisconsincheese.com


DORIE GREENSPAN’S PUMPKIN STUFFED WITH EVERYTHING GOOD
2021-11-04 Baking with Dorie: Sweet, Salty & Simple. $29.99. Amazon. Buy Now. Save to Wish List. Dorie Greenspan. Contributor. With the publication of her latest collection, Baking with Dorie, New York Times-bestselling author Dorie marks her 30th anniversary as a cookbook author. She has won five James Beard Awards for her cookbooks and journalism, and ...
From thekitchn.com


10 BEST VEGETARIAN STUFFED PUMPKIN RECIPES | YUMMLY
pumpkin, pumpkin pie spice, reduced fat cream cheese, buttermilk and 6 more Streusel Topped Pumpkin Pie Stuffed Pumpkin Fresh Food Bites pure maple syrup, all-purpose flour, honey, salt, egg, quick cooking oats and 10 more
From yummly.co.uk


ROAST STUFFED PUMPKIN - A VIRTUAL VEGAN
2015-10-06 Here's how it's done: Step 1 - Cut the top of the pumpkin and remove the stringy, seedy innards then brush the inside of the pumpkin with some oil and season generously. Step 2 - Saute the onions, garlic and mushrooms. Step 3 - Mix all of the filling ingredients up in a bowl then stuff them tightly inside the pumpkin.
From avirtualvegan.com


BAKED PUMPKIN | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, olives, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened. Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a ...
From jamieoliver.com


STUFFED PUMPKIN DESSERT RECIPES FOR FESTIVE AND TASTY SWEET TREATS
2021-03-05 Cut off the top of the pumpkin to use as a lid. Scoop out the seeds and pulp of pumpkin and place it on a baking sheet. Preheat oven to 400F/200C. In a mixing bowl combine the sugar, eggs, and vanilla and whisk until combined. Add the heavy cream, cornstarch, and salt and whisk until fully combined.
From deavita.net


SHEPHERD’S PIE STUFFED PUMPKIN RECIPE | PRETTY PRUDENT
2019-11-12 Add peas, carrots into mixture (optional) 8. Mash potatoes – Drain potatoes, return to hot pot and mash until smooth. Stir in butter, then half-and-half. Season with salt and pepper to taste. 9. Prepare pumpkin – Rub the inside of the pumpkin (s) with salt. Set each pumpkin in a small roasting pan or casserole dish.
From prettyprudent.com


STUFFED CHEESE PUMPKIN WITH GRUYERE, BACON AND WALNUTS | DANIEL …
2021-11-12 In a medium saute pan over medium heat, add the bacon and cook, stirring, until crispy. Add the onions and cook, stirring occasionally, until tender. Toss in the mushrooms and cook, stirring occasionally, for about 3 minutes, then season with salt and pepper. Transfer the mixture to the bowl with the diced bread.
From rachaelrayshow.com


ROASTED STUFFED PUMPKIN {WITH GOLDEN NUT STUFFING & PUMPKIN …
2013-11-11 In a small bowl, combine the dry herbs and spices (first seven ingredients) and set aside. Melt 2 tablespoons butter in a large skillet over medium heat until bubbly. Sauté onion over until translucent. Add celery and cook 3-4 minutes more, and then toss in mushrooms and cook more 1 minute. Remove from heat.
From thegoodheartedwoman.com


BEST STUFFING STUFFED PUMPKINS RECIPE - HOW TO MAKE STUFFING …
2020-11-18 Directions. Make the stuffing: Preheat oven to 400° with a rack in the upper and lower third. Spread bread cubes on a rimmed baking sheet and bake on the lower rack until crisped but not golden ...
From delish.com


RECIPE: SAVORY STUFFED PUMPKIN WITH SAUSAGE AND GRUYèRE
2015-10-26 Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Place the pumpkin on a flat work surface. Using a heavy-duty knife inserted at a 45-degree angle, carefully cut out a “lid” from the top of the pumpkin.
From thekitchn.com


THANKSGIVING STUFFED ROAST PUMPKINS RECIPE - SERIOUS EATS
2021-12-13 Directions. 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).
From seriouseats.com


EASY STUFFED PUMPKIN {ONE PAN} | ONE POT RECIPES
2020-10-30 Quick and easy stuffed pumpkin recipe, homemade with simple ingredients in one pan in 40 minutes. Loaded with leftover bean chili, meat, rice, vegetables and cheese. Pumpkins aren't just for pies! They are also for stuffing with delicious veggies, meat, rice, cheese. They are so filling, full of flavor, and a creative way to use up leftovers.
From onepotrecipes.com


STUFFED ROASTED PUMPKIN RECIPE - ALDI
Preheat the oven to 200°C (180°C fan forced). Drizzle oil over pumpkin, then rub all over to coat. Wrap pumpkin in baking paper and enclose in foil. Use a knife to cut through foil and make three slits in the base of the pumpkin. Place on a wire rack set over a roasting pan and roast for 2.5 hours or until slightly tender.
From aldi.com.au


VEGAN STUFFED PUMPKIN - MEDITERRANEAN LATIN LOVE AFFAIR
2018-10-27 Chop onions, bell peppers, carrots and saute in olive oil. Add fresh parsley and cilantro after onions become translucent. Saute for about 5 minutes in medium heat. Add diced tomatoes, stir occasionally. Add quinoa. If the stuffing is getting dry, add half a cup of water.
From mediterraneanlatinloveaffair.com


BAKED STUFFED SUGAR PUMPKIN - BASICS
2019-09-27 Cut off pumpkin lid and set aside. Clean out the interior, removing seeds and pulp. Brush interior with 2 tablespoons of the oil and sprinkle with salt. Put the lid back on the pumpkin and place on a baking sheet. Bake until the flesh is tender, about 1 ¼ hours – a sharp knife should be able to pierce the flesh easily.
From basicsmarket.com


VEGAN STUFFED PUMPKIN (GLUTEN-FREE) - VANCOUVER WITH LOVE
2020-10-01 Adjust the seasoning if needed and remove from the heat. Preheat the oven to 400°CF/205°C. Brush the inside and outside of the pumpkin with olive oil, and season the inside well with salt and pepper. Spoon the filling mixture into the pumpkin - packing it fairly tightly - and place the lid on top.
From vancouverwithlove.com


ROASTED STUFFED PUMPKIN | ASK NIGELLA.COM | NIGELLA LAWSON
2012-08-30 Our answer. Nigella's Roasted Stuffed Pumpkin should be cooked in a hot oven, one which has been preheated to 200c/400F/Gas mk 6. If you need to cook other items in the oven then it would be possible to cook the pumpkin at 180c/350F/Gas mk 4 but it will take around 45 minutes longer to cook (or slightly more if you have a very full oven or are ...
From nigella.com


STUFFED PUMPKIN RECIPE | WOOLWORTHS
Method. Step 1. Rinse buckwheat and quinoa in cold water. Add to a saucepan with 3 cups boiling water and cook over medium heat for 8 minutes or until just tender. Drain and transfer to a large bowl. Add onion, garlic, grated vegetables, spices, coriander, feta, sultanas and pumpkin kernels. Stir well to combine.
From woolworths.com.au


BAKED STUFFED PUMPKIN - SWEET CARAMEL SUNDAY
2018-06-29 Preheat oven to 180 degrees. Cut pumpkin in ½ long ways. Combine olive oil, cumin, rosemary, salt and pepper in a small dish, stir to combine and coat pumpkin all over using a pastry brush. Poke some small holes in pumpkin with fork, wrap with foil and bake for 1 hr. Cook quinoa in 1 cup of water on the stove top.
From sweetcaramelsunday.com


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