The Great Stuffed Pumpkin
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!
Servings: 12 servings
Equipment
- large rimmed baking sheet
Ingredients
- 7-8 lb 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
- Preheat your 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.
Nutrition
Calories: 333 kcal · Carbohydrates: 56 g · Protein: 9 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Sodium: 104 mg · Potassium: 1248 mg · Fiber: 8 g · Sugar: 11 g · Vitamin A: 25286 IU · Vitamin C: 26 mg · Calcium: 101 mg · Iron: 5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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