Ratings: 4.9/5 from 85 reviews
Servings: Serves 6-8
Preparation Time: 30 minutes
Cooking Time: 90 minutes
Total Time: 2 hours
Nothing says fall like a stuffed pumpkin recipe. And if you are not using pumpkin as a fall centerpiece for the holidays, are you even doing your holidays right? This dish will be perfect for your meals and gatherings or even during cozy evenings with just family. It is comforting and impressive and the pumpkin can be used fully as an edible bowl.
You can fill it with savory stuffing of grains, vegetables, and warming spices that are perfect for the chill that is setting in during these months. While you put the whole thing into the oven, there are two perks. First, your home smells amazing and second, the flavors all meld together and soften with the pumpkin for a spoonful of delight.
The recipe embodies rustic and elegant thus striking a perfect balance for a range of events like Thanksgiving or even a casual fall dinner night. It also has versatility as you can swap the stuffing for everything that you wish to have inside it. Today, we will be making it vegan because let’s face it, there are only limited options left for us during the holidays. But feel free to add any sort of meat as per your dietary preferences inside the stuffing.
Invention of Stuffed Pumpkin Recipe
Origin – Pumpkins have been a part of culinary traditions for centuries, especially in America where they were harvested early on by the Indigenous people. This was all before the arrival of European settlers. The folks in North America used pumpkins as a staple ingredient in their diet in a variety of dishes such as stews and pies.
And for the stuffing part of it all, the idea dates back further to the Mediterranean ages when people used to stuff vegetables such as eggplant and peppers with rice or meat or herbs. Stuffed Pumpkin Recipe brings these cultures together using a seasonal squash as a cooking vessel as well as an edible component.
Inspiration – The main inspiration behind the Stuffed Pumpkin Recipe lies in the fall harvest when pumpkins are readily available and become a hearty meal staple of the season. The versatility of stuffing makes it a hit among folks from all around the world. The French make a dish called Potiron Farci that uses creamy fillings and cheese inside the pumpkin. On the other hand, the Mediterranean version includes couscous, raisins, and nuts adding sweetness to the savory elements of this recipe. This is a perfect dish for someone who loves cooking as well as presentation.
Popularity – The main contributor to the popularity of the Stuffed Pumpkin Recipe has to be seasonal cooking and plant-based eating. In fact, this has surged over the past decade and people are trying it with different presentations and stuffings. Even on social media, you can find cozy pictures of Stuffed Pumpkin on the user’s handles.
Food lovers are especially in awe of stuffed pumpkins because of their rustic charm as well as how easily customizable it is. Vegans love it because they can skip meat in the dish while still being hearty and flavorful. It has become a beloved fall tradition and motions to the arrival of sweater weather and pumpkin spice latte.
Ingredients
- 1 medium pumpkin (about 3-4 kg or 6-8 lbs)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 cups cooked quinoa or rice (your choice)
- 1 cup cooked chickpeas (or use white beans)
- 1/2 cup dried cranberries or raisins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup grated Parmesan (or vegan alternative)
- 1 tsp dried thyme
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 1/4 cup vegetable broth
- Optional: fresh parsley or pomegranate seeds for garnish
Also read: Creamy Pumpkin Polenta Recipe: A Cozy Fall Comfort Dish
Instructions
Step 1: Prepare the Pumpkin
Start by preheating your oven at 350°F (180°C). On the counter, you need to cut off the pumpkin head roughly around 2-3 inches down thus creating a lid for later. Take a spoon with sharp edges and scoop out the seeds from the inside along with the stringy bits. You can even save the seeds to roast them later.
Now rub the inside of the pumpkin with olive oil and sprinkle salt. Make sure to get every nook. Now place the pumpkin, with its lid, on a baking tray and set aside
Step 2: The Stuffing
Take out a large skillet and pour some olive oil. Turn on the heat to medium. As soon as the oil is a bit hot, add the onions and sauté about 5 minutes. At this point, add your garlic, thyme, as well as cinnamon. Let them cook together for another minute or two until fragrant.
Now transfer the quinoa or rice, chickpeas, cranberries, and chopped nuts into the skillet and mix them with the previous ingredients. Add salt and pepper to taste. Mix it all with parmesan cheese as well as vegetable broth (chicken broth if you are non-vegetarian), and cook them for 2-3 minutes to let all the flavors combine. The broth will keep the mixture moist.
Step 3: Stuff
Now, put the stuffing inside the pumpkin and pack it gently, making sure not to pack it all away too tightly. Then, place the pumpkin’s lid on top.
Step 4: Bake
Now, put the stuffed pumpkin in the oven for one and a half hours or until it becomes tender enough to be pierced with a knife. If you notice that the pumpkin is becoming brown too quickly, it is advisable to cover it all loosely with foil.
Step 4: Serve
After baking, take the pumpkin out and let it rest on the counter for 10 minutes. To serve, slice the pumpkin into wedges along with the filling. Place them on a plate and garnish with fresh parsley or pomegranate seeds for an authentic festive touch.
Nutritional Value Per Serving (1/8th of the Pumpkin)
Calories: 290
Protein: 9g
Carbohydrates: 42g
Fats: 10g
Fiber: 7g
Sugar: 12g
Also read:
Wholesome and Delicious: Your Guide to the Perfect Healthy Pumpkin Bread Recipe
The Best Torani Pumpkin Sauce Recipe: A Fall Favourite You’ll Love!
