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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!
Total Time
2 hrs 15 mins
Servings: 12 servings
Calories: 333 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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 Information
Calories
333kcal
(17%)
Carbohydrates
56g
(19%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Sodium
104mg
(4%)
Potassium
1248mg
(36%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
25286IU
(506%)
Vitamin C
26mg
(29%)
Calcium
101mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 333
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 104mg | 4% |
| Potassium | 1248mg | 27% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 25286IU | 506% |
| Vitamin C | 26mg | 29% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.