stuffed pumpkin

This Savory Dressing and Meat Stuffed Pumpkin is one of the most seasonal recipes you can make in the fall. Full of bread cubes, sausage, apples, and cranberries, It&#x27;s sure to be the centerpiece of any table.

Savory Stuffed Pumpkin

sugar pie pumpkin*

bread cubes*

olive oil or vegetable oil

salt

tsp black pepper

celery

mild Italian sausage*

apples,

garlic

chicken stock

eggs

TBSP rubbed sage

TBSP rosemary

cranberries

preheat the oven to 350˚

wash the pumpkin and cut the top out...

wash the pumpkin and cut the top out of it, set the top aside

clean the inside of the pumpkin out, you...

clean the inside of the pumpkin out, you can save the seeds and roast them if you like

salt and pepper the cavity and set the...

salt and pepper the cavity and set the whole pumpkin in a baking dish and set aside

put the dried bread cubes in a bowl...

put the dried bread cubes in a bowl and set aside

saute the onion, celery in a frying pan...

saute the onion, celery in a frying pan for 3-4 minutes

if the sausage is in casings remove it

crumble the sausage into the frying pan with...

crumble the sausage into the frying pan with the onions and celery

cook until it's browned and cooked through

add the chopped apples and cook another 3-4...

add the chopped apples and cook another 3-4 minutes

pour the cooked mixture over the bread cubes...

pour the cooked mixture over the bread cubes and stir to combine

stir the eggs into the broth and pour...

stir the eggs into the broth and pour over the bread cubes toss lightly

then add cranberries

toss again

stuff in the prepared pumpkin add the top...

stuff in the prepared pumpkin add the top and bake whole for 40 minutes

then set the top to the side of...

then set the top to the side of the pumpkin and bake for 20 more minutes

slice and serve OR scoop to serve

Tender, sweet, baked pumpkin stuffed with a delicious mixture of rice, vegetables, nuts &amp; cranberries. A beautiful centrepiece for your Thanksgiving gathering!

Roast Stuffed Pumpkin

(60 grams) chopped walnut pieces

pumpkin

olive oil

onion (, chopped finely)

garlic (, chopped finely)

mushrooms

(200 grams) cooked & cooled rice

spinach (, chopped)

oregano

thyme

cumin

salt & pepper (,

Preheat oven to 400 degrees F (200 °C)

Toast the walnuts in a skillet over medium heat for two minutes until they smell really nutty and toasted. keep them moving constantly. Remove from heat, pour into a small bowl and set aside.

Sauté the onions and garlic in one teaspoon of the oil until just starting to turn golden. If you wish to keep the recipe oil-free use a tablespoon or two of water instead of the oil and as more as necessary. 

Add the mushrooms and cook for 1 minute longer then remove from the heat and allow to cool.

Carefully cut the top off the pumpkin (about the top third) and set aside.

If you can&#039;t see the seedy innards then just use a small sharp knife to cut a circle out of the flesh at the top and pull it out like a plug. Remove the stringy innards and seeds.

Brush the inside of the pumpkin with the remaining 1 teaspoon of olive oil (omit if you want the recipe to be oil-free) then season the inside of the pumpkin generously with salt and pepper.

Place the cooked rice, dried cranberries, chopped spinach, toasted walnuts, herbs, cumin and the sauteed onions, garlic and mushrooms into a bowl and mix well together. Season to taste with salt and pepper.

Spoon the rice mixture into the pumpkin cavity, pressing down hard to pack it in tightly and keep going until it&#039;s full.

Place the pumpkin top back on then wrap completely and tightly in foil.

Place on a baking tray and bake for around 1 hr 30 mins or until tender. Check it by pulling back some foil and inserting a knife or a fork into the side. If it is soft and the knife goes in easily it is ready.

Remove from the oven and leave for at least 30 minutes before slicing.

Stuffed Squash with Walnut and Beans

squash

walnuts

beans

sage leaves

basil

tsp red pepper flakes

black olives

lemon, juice

lime, juice

walnut oil

garden cress

balsamic glaze

salt, pepper

Cut squash into 4 pieces and scoop out seeds and stringy bits with a spoon. Bake for about 40 minutes at 200°C/400°F.

Meanwhile add walnuts, beans of your choice, sage, basil, chili, olives, garlic, lemon and lime juice, oil, salt and pepper to a food processor and pulse until roughly chopped. Make sure to leave texture.

Spoon walnut mixture into the cavities of the squash and place back in the oven for 5 more minutes.

Drizzle squash pieces with balsamic glaze and garnish with garden cress. Serve warm. Enjoy!

The color of squash is just so beautiful, don't you think? :) It creates such a nice contrast with the "meats" you made for the stuffing. I'm literally sitting here, looking at my bowl of oatmeal and willing it to turn into this instead. Haha. Erm... send some over? It's only a couple thousand miles! No biggie. ;) I'm loving that you created such a rich and hearty stuffing with walnuts, black olives and more. Did I tell you how much I LOVE black olives?? Erik totally hates them, but that's his loss. Lol. Glad I didn't miss this post Evi! Have a great weekend. Pinning! xo

So tasty!  Love it!  My daughter gave me a kuri squash from her garden and I didn't know what to do with it.  Tried this recipe and now I want more!

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Savory Stuffed Pumpkin

Roast Stuffed Pumpkin

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Top 3 stuffed pumpkin recipes from across the web

The most viewed stuffed pumpkin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Stuffed Pumpkin

Roast Stuffed Pumpkin

Stuffed Squash with Walnut and Bean...

The most viewed stuffed pumpkin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine