This stuffed pumpkin recipe is a dramatic side dish or vegetarian main course ~ I guarantee it will command center stage on your table. Perfect for Friendsgiving!
*This post is in partnership with Swansonยฎ ~ thank you for supporting me and the brands I work with, I promise to bring you only the very best!
I love recipes that glorify vegetables, they so rarely get to bask in the spotlight. Just imagine pulling this steaming whole roasted pumpkin out of your oven, bringing it to the table, and slicing it open to reveal a treasure trove of grains, nuts, fruits and veggies tumbling forth. It’s dramatic, it’s delicious, and it rivals any turkey or rack of lamb, if you ask me.
I was inspired by one of my favorite cookbook authors, Anna Thomas, who has a version of this in her latest book Vegan Vegetarian Omnivore. The premise of the book is that with a little bit of forethought you can feed everyone at your table well, despite widely varying dietary needs. I think it’s such a great concept because it’s something we all struggle with. At our Thanksgiving table I have a brother-in-law who can’t eat red meat, a sister who doesn’t eat pork, a nephew with a nut allergy, another who is vegan, a daughter who is gluten intolerant, and a close friend who eats nothing but veggies and cheese. Holiday meals can be challenging!
TIP: The key to creating a vegetarian dish that tempts even the carnivores at the table? Flavor! I cooked the grains and rices for this stuffing in Swansonยฎ Vegetable Broth instead of water, and that infuses the whole dish with a depth of flavor from the ground up.
I used a mix of hearty grains and rice in this recipe, including barley, farro, wheat berries, quinoa, and wild rice. It’s essentially a multi-grain pilaf, enriched with veggies, nuts, and dried fruits. The grains have a wonderful texture and ‘chew factor’, but flavor isn’t their strong suit. That’s where Swanson broth comes in. When you cook grains and rices in broth, they literally absorb its flavor as they simmer and swell up. That foundation of savory flavor makes a big difference when you’re cooking without animal protein.
TIP: For a variation try filling a pumpkin with regular stuffing. If you eat meat, I love the idea of using my Pumpkin Cornbread with Country Sausage and Sage Stuffing. Kinda makes the turkey obsolete!
This stuffed pumpkin recipe can be broken down into several stages. I assemble my stuffing the day before, and let it come to room temperature the next day while I par-bake my pumpkin.
After I stuff the pumpkin I moisten everything with more Swanson Vegetable Broth right before I pop it in the oven, that infuses even MORE flavor and allows everything to steam beautifully.
An hour and a half later, bring it to the table, lift off the top, watch the steam rise, and carve it into big fat wedges.
TIP: Keep in mind that if you want to serve this table-side, you’ll need a pretty large round dish or platter to hold the stuffed pumpkin, and the wedges as they fall away, so plan ahead.
The Great Stuffed Pumpkin
Ingredients
- 1 large pumpkin about 7-8 pounds
- 3 Tbsp olive oil
- 1 onion peeled and diced
- 1 cup diced celery plus inner leaves
- 3 cloves garlic peeled and smashed
- 6 cups cooked grains I used barley, farro, wheat berries, and quinoa, (cook in Swanson Vegetable Broth for extra flavor)
- 1 cup cooked wild rice
- 1 cup cooked lentils I used red and green
- 2 Tbsp fresh sage chopped
- 1 large sweet potato peeled, diced, and cooked until just tender
- 1 cup toasted nuts I used walnuts, almonds, pistachios and pecans
- 1 cup chopped dried fruit I used cranberries, raisins, and apricots
- salt and pepper to taste
- 1 cup Swanson Vegetable Broth
garnish
- Pomegranate seeds
- Pepitas
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.
- Cut a circle around the stem of the pumpkin, just like you would for a jack-o-lantern. Make it at least 6 inches across, or big enough so you can scoop out the interior of the pumpkin and stuff it.
- Scoop all the seeds and stringy bits out of the pumpkin.
- Heat the olive oil in a large skillet and saute the onion, garlic, and celery for about 15 minutes until the onion has softened.
- Combine the cooked grains, rice, and lentils with the sauteed vegetables in a very large bowl (or divide the mixtures between 2 large bowls if you need to.)
- Mix in the sage, sweet potato, nuts, and dried fruit. Make sure everything gets thoroughly combined. Season well with salt and pepper to taste.
- Fill the interior of the par-cooked pumpkin with the stuffing. Replace the top and place on the baking sheet with a lip. Add a cup of water to the bottom of the pan. Bake the pumpkin for approximately 1 1/2 hours, or until everything is steaming hot and the pumpkin is tender. Add more water to the baking sheet as needed.
- Remove the pumpkin carefully to a platter. Remove the top and slice into wedges. Serve the wedges with the stuffing spooned over the top. Garnish with pomegranate seeds and pepitas.
notes:
- If you’re not quite up for stuffing a huge pumpkin, try this idea with a smaller winter squash like kabocha. Look for a large round specimen, and stuff it in the same manner. You can cut the recipe down as needed.
55 Comments
Heather Hartsโhorn
November 24, 2020 at 5:23 amWow! I couldnโt believe my eyes when I saw Great Island! My grandfather built the house w the 3 car garage on Beach Hill Rd, just steps from Great Island Common. I love your cooking style! This year my husband and I will have Rack of Lamb & stuffed pumpkin. I found your recipe looking for variations. Yours uses grains; the one I will cook this year is cornbread based. In either case, itโs true as you say, moist stuffing will steam itโs container, bird, gourd, or whatever! In more typical Thanksgivings, I roast a turkey with a white bread, sage, apple & walnut stuffing moistened with some of the liquid from boiling the giblets and some from stewing yellow onions (for Creamed Onions which are topped with cream & butter). Be sure to save remaining liquid for Giblet Gravy. These are Thanksgiving traditions I learned on Great Island.
Sue
November 24, 2020 at 6:50 amSo nice to ‘meet’ you Heather, what a coincidence! Actually I’ve heard from a surprising number of Great Island residents, past and present, it’s such fun, and such a magical place ๐ Happy Thanksgiving!
By the way, you have the most beautiful name ๐
HW Harts'horn
November 25, 2020 at 2:15 pmThank you for saying that! You have made my day!
Every morning one of the first things I see is a watercolor painted in Great Island Common from the remnants of a concrete pier looking out across the mouth of the river under a grey winter sky. It shows the house on that tiny island suspended between NH & ME. This painting was in my parents house all my life.
Q: Do you know what Ice Box Cake is? It might be a Portsmouth kind of thing. Square chocolate cookies with a texture of graham crackers, layered with vanilla ice cream, lying down in a loaf pan. Iโm looking for a recipe. Happy holidays!
Sue
November 25, 2020 at 4:14 pmI love ice box cakes, you can search my blog to see some of mine. I’ve made the classic one, but never posted that, it’s a winner!
Crystal Padilla
November 5, 2019 at 2:03 pmMade this last year for a gathering and everyone was amazed with the flavor and presentation. I used my favorite peanut pumpkin that is covered in sugar eruptions that look like peanut shells, gorgeous, bright orange flesh and wonderful flavor. Definitely will be making it again this year.
Sue
November 5, 2019 at 7:22 pmI loved that you used a peanut pumpkin ~ I’ve never cooked with one, I bet yours was spectacular ๐
Annarosa Berman
August 9, 2019 at 4:12 amI made this today and it worked a treat. I followed the recipe to the letter and everything came out the way it was suppsed to. My addition: a bit of cumin and coriander. Great dish, especially for pumpkin lovers.
Sue
August 9, 2019 at 9:31 amPumpkin lover here for sure ๐ Can’t wait for the season!
Jill Coward
December 15, 2018 at 7:58 pmSue, this is beautiful! I want to make this for a Christmas ladiesโ luncheon for about 20 women. Of course, there are no pumpkins available now. Although presentation would be preferential, Iโm curious how this might work in a crockpot since Iโll be taking it to share at a friendโs home who is hosting.
Would I need more stock? Or other thoughts & suggestions? I look forward to your reply.
Sue
December 15, 2018 at 8:28 pmI think what you’d have to do is to make it first, then transport it in the crock pot, and keep on warm to serve. I don’t think you could actually make the stuffing in the crock pot.
Jill Coward
December 16, 2018 at 6:41 amThank you, Sue. Wondering if I would need extra stock thinking it might be drier since itโs not cooked inside a pumpkin?
Gerlinde
November 20, 2018 at 10:15 pmWhat a delicious alternative dish for vegetarian and everybody else. It looks so pretty!
Gerlinde
November 20, 2018 at 10:07 pmWhat a great treat for a vegetarian or anybody else. It looks so beautiful !
Deb
November 10, 2018 at 2:00 pmQuestion marks? No! No! *which they are still talking about??*
Deb
November 10, 2018 at 2:01 pmExclamation points times 2.
Sue
November 11, 2018 at 6:34 amI can’t figure out why those question marks show up on comments ๐
Deb
November 10, 2018 at 1:57 pmSue! THIS was a show stopperโbeautiful and so very delicious! It was a hit with everyone. And yes, it will be part of our holiday tradition from now on-along with your amazing cranberry pie (which they still talk about)??
Sue
November 11, 2018 at 6:35 amThat sounds like quite a feast with the pie and the stuffed pumpkin! I saved a big beautiful ‘cinderella’ pumpkin to make this again this year, can’t wait.
Belinda
October 2, 2018 at 4:18 amWhat a neat idea! Iโm going to try it! Thanks for the post!
Sue
October 2, 2018 at 7:39 amIt’s a fun one, Belinda. I’m on the hunt for the right pumpkin myself these days…
Juniper
November 25, 2017 at 1:22 pmJust made this for my husbands birthday dinner I used a small pumpkin and didnโt have most of the grains listed but just used lentils and brown rice also didnโt have raisins. It still came out beautiful fragrant and delicious!! My two year old gobbled up the leftover filling with a spoon.
Sue
November 25, 2017 at 6:33 pmThat’s great to know, and it sounds like you’re starting your daughter off right!
Bonnie
November 5, 2017 at 7:05 pmLooks gorgeous. Here’s my problem – I’m invited to friends’ for the meal. I’m wondering how this dish would taste at room temp. (oven space already spoken for) I’m thinking that in my case, it would be better in a dish with roasted butternut squash standing in for the pumpkin. What do you think?
Sue
November 5, 2017 at 7:33 pmI don’t think this would be at its best at room temp, Bonnie, so I agree with you that butternut or acorn squash might be a better idea. Acorns have more the shape of the pumpkin, in miniature, so that would be my vote.
Nancy
November 5, 2017 at 6:14 amSue, unable to find any pumpkins at the store. Went to several. So disappointed. Do you think a covered casserole would work?
Sue
November 5, 2017 at 6:55 amThat’s so frustrating, I know you have to find those pumpkins early and then store until Thanksgiving. How about individual stuffed pumpkins? Or acorn squash?
Courtney Rowland
November 20, 2016 at 9:30 amThis is perfect for Thanksgiving!
Jules @ WolfItDown
November 19, 2016 at 5:09 pmThis is a work of art! And it looks as though it can be accompaniment alongside any dish imaginable with those flavours and textures ๐ WANT! x
Yolie
November 18, 2016 at 10:04 amI really want to try this. It looks fantastic. How far in advance can I cook the grains? Could I prepare them on Monday? Do they freeze? Wednesday for us is the time to bake all the pies and cakes so I can’t do it then. This seems labor intensive to me (cooking all those grains!) and I’m trying to save time. We also have a huge smoked turkey which my husband is in charge of and a baked ham as well. Thanksgiving is the major holiday of the year for us, as you can tell. We cook vast amounts of food for a lot of people.
Laura | Tutti Dolci
November 17, 2016 at 8:12 pmJust gorgeous, Sue! I’d absolutely love to sit down to the pumpkin at Thanksgiving.
Shawn @ I Wash You Dry
November 16, 2016 at 3:59 pmWhat a brilliant idea! I have to try this!
Cookin Canuck
November 14, 2016 at 8:34 pmThis is a seriously gorgeous dish! i’m sure this would be the hit of any holiday feast.
Vicki Bensinger
November 14, 2016 at 1:04 pmI love stuffing a pumpkin during the holidays but this is beyond beautiful and nutritious. I love everything about this. This should be on the cover of your first book!
Sue
November 14, 2016 at 1:15 pmhaha, you’re so sweet ๐
Bita
November 14, 2016 at 11:38 amWow, you never cease to amaze! This is so fantastic. What a great idea!! I’ve got a veggie stuffing I’m sampling right now. It would be super darling served up in mini pumpkins. I love the art you bring to food presentation. I’m also a fan of the variety of grains, nuts, seeds and berries you use in your dishes – my favorite but unfortunately I’m the only one in the family that likes things that crunchy. I can throw in one or two but not all – love it though, so healthy! Keep ’em coming!!
Sue
November 14, 2016 at 12:09 pmYes, Bita, I think mini pumpkins would be great for this, how cute to set them on each plate. And for your crunch-averse family, I think regular stuffing would be so good in this, too.
Chris Scheuer
November 14, 2016 at 11:33 amWoweeeee! This is gorgeous and I can imagine the oohs and ahhs as this one is pulled out So beautiful!
Monique
November 14, 2016 at 10:57 amGorgeous presentation!
Karen @ Seasonal Cravings
November 14, 2016 at 10:15 amWhat a beautiful dish and a creative idea! It makes quite a showstopping dish for the holiday table.
Susan
November 14, 2016 at 10:14 amThis is quite intriguing. It could be a side dish for anybody or even a main dish for anybody. I like dishes that work for a wide range of dietary issues.
Susan
November 14, 2016 at 10:07 amWow! What an awesome dish with beautiful presentation! Sitting on a pewter platter, it would look fit for the Pilgrims’ feast!
Sue
November 14, 2016 at 10:45 amI think with the right platter it would be stunning on the table.
carrian cheney
November 14, 2016 at 9:36 amThat is the most beautiful thing ever!! Love this!
Mark, Compass & Fork
November 14, 2016 at 8:21 amWhat a great dish to glorify everything that is good about pumpkin. Fabulous looking filling and very photogenic. Nice job.
Jamie | The Kitchenarium
November 14, 2016 at 8:12 amAbsolutely beautiful! I think I need to make this for Thanksgiving this year.
Tina Dawson | Love is in my Tummy
November 14, 2016 at 7:55 amThis is so awesome! So much more healthier and easier than a turkey! I’ll be trying this one out, thanks!
Platter Talk
November 14, 2016 at 7:15 amYour stuffed pumpkin is a real show stopper! Excellent idea and post.
Sue
November 14, 2016 at 7:28 amTurkey is so over-rated ๐
[email protected]'s Recipes
November 14, 2016 at 7:01 amThat looks sensational! I just want to dig into that filling!
Jennifer @ Seasons and Suppers
November 14, 2016 at 5:42 amStunning! And such a great side (or vegetarian main :). Sending this along to my (vegetarian) daughter, too. She could dig in to this!!
Sue
November 14, 2016 at 6:47 amThis would be such fun for a vegetarian themed Thanksgiving celebration, hope she likes it Jennifer.
Cheri
November 14, 2016 at 5:08 amThis has to be the prettiest side dish ever. Love all the different textures and flavors. Looks delicious Sue!
Sue
November 14, 2016 at 6:43 amThanks Cheri, I think it would be a fun turkey substitute for a ‘Friendsgiving’, too ๐
Tricia @ Saving room for dessert
November 14, 2016 at 4:36 amMy goodness this is a work of art! Tempting – you bet! Who wouldn’t love to dig into this beautiful vegetable treat! Love all your photos and the creativity – amazing~!
Sue
November 14, 2016 at 6:43 amThanks Tricia, I had fun with this!