Tender, sweet, baked stuffed pumpkin with a delicious mixture of rice, vegetables, nuts & cranberries. A beautiful centrepiece for your Thanksgiving or Halloween gathering!
This festive Roast Stuffed Pumpkin centrepiece is filled to bursting with a delicious mixture of rice, vegetables, nuts and cranberries and as well as being great for Thanksgiving, it makes a fantastic Halloween dinner centre-piece.
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How to make stuffed pumpkin
It's not as difficult as it looks to make this stuffed pumpkin. Here's how it's done:
- Step 1 - Cut the top of the pumpkin and remove the stringy, seedy innards then brush the inside of the pumpkin with some oil and season generously.
- Step 2 - Saute the onions, garlic and mushrooms.
- Step 3 - Mix all of the filling ingredients up in a bowl then stuff them tightly inside the pumpkin.
- Step 4 - Put the lid of the pumpkin on, wrap it all in foil then bake.
Variations
- Use a squash instead of a pumpkin. Rounder shaped ones are easier to cut and fill though so bear that in mind when buying it
- Use cooked quinoa or any other cooked grain in place of the rice
- Add any chopped nuts or dried fruit you like to the filling
- Change up the herbs and spices. Use whatever you like. The beauty of this filling is you can taste as you go to get it just right.
- Add some extra chopped veggies to the filling.
What to serve with stuffed pumpkin
This stuffed pumpkin is really versatile and can work as a side or an entree. It's perfect served as a centerpiece for Thanksgiving dinner or as a fun meal at Halloween.
Here are some of my recipes that it works really well with:
- roasted potatoes
- lemon garlic air fryer roasted potatoes
- vegan roast
- red wine gravy
- vegan meatloaf
- mushroom Lentil Loaf
- vegan cranberry sauce
- vegan green bean casserole
- brussels sprout salad
Making in advance
This stuffed pumpkin is great for making ahead and perfect if you are invited to a gathering or potluck. You can prepare it, wrap it up in foil and take it along with you to bake and serve.
When working with cooked rice though it's important to store it properly. It should be done in the safest way possible to avoid the “danger zone”. Cooked rice should always be cooled very quickly and refrigerated as soon as possible. The shallower the container the quicker it will cool. Do not let it sit out on the counter for a long time. Once it’s completely cool, cover the container with a lid and store in the refrigerator for 3 to 5 days or freeze for up to 1 month.
This means that when making this baked stuffed pumpkin in advance, you need to be sure the rice is cooked, cooled and refrigerated very quickly and when you mix the filling up don't leave it out at room temperature for long. Stuff it into the pumpkin, wrap the pumpkin in foil and refrigerate immediately. The pumpkin will keep in the fridge for up to 3 days like this.
Cooked rice should only be reheated once, so once you've made the pumpkin, don't roast it until you want to eat it. This means that if you are going to a potluck or dinner party, you need to take the uncooked pumpkin with you, keeping it chilled on the way, and roast it while you are there. Or roast it at home right before and transport it while hot, not reheating it again when you get there.
How to roast the pumpkin seeds
Want to use up the pumpkin seeds from your baked stuffed pumpkin? Roasted pumpkin seeds are super delicious and easy to make.
Save the seeds from your pumpkin and roast them quickly and easily. Simply rinse them with water until they look pretty clean. Don't worry about a few stringy bits. Let them dry completely. Toss in a teaspoon or two of oil, sprinkle generously with salt and pepper and spread on a baking tray. Roast in the oven on 400°F (200°C) for about 15 - 20 minutes or until crispy. Yum!
Hungry for more?
Love pumpkin? You might also enjoy my:
📖 Recipe
Roast Stuffed Pumpkin
Author:
Ingredients
- ½ cup / 60 grams chopped walnut pieces
- 1 medium pumpkin , or round squash, ( approximately 8 inch diameter - If your pumpkin is very different in size then please see the recipe notes)
- 2 teaspoons olive oil , optional (or any other kind of oil you like)
- 1 medium onion , chopped finely
- 3 large cloves garlic , chopped finely
- 10 white or cremini mushrooms , chopped into small pieces
- 1 packed cup / 200 grams cooked & cooled rice , any kind of rice is fine although there will be more flavour/texture if you use wild rice
- ½ cup / grams dried cranberries
- 1 large handful fresh spinach , chopped
- 1 teaspoon dried oregano , or use dried mixed herbs instead of the oregano and thyme
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- salt & pepper , to taste
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- 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'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'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.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe was originally published on October 6th 2015. I've since updated and rewritten the post but the very well-loved recipe remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!
Karen says
Can you use a different squash? Kabocha perhaps?
Thanks!
Melanie McDonald says
Any round shaped squash or pumpkin will be fine.
Molly says
What kind of pumpkin? Could we use the kind that are sold for Halloween or does it need to be a certain variety?
Melanie McDonald says
Any kind will do. The real cheap halloween ones can be a bit fibrous and tasteless but they are perfectly edible and look good on the table. I often use them regardless. The big round squat "Cinderella" looking pumpkins (I believe called Rouge Vif d'Etampes) are really great for it, as are Cheese Pumpkins (they look like Cinderella style pumpkins but are creamy white colour), blue pumpkins or the ones labelled sugar pie pumpkins too. Basically any pumpkin or squash will be fine. Whichever one you think would look best on your table!
Susanna says
Hi - pumpkin stuffed, wrapped and ready to go for lunch with friends tomorrow. I am just wondering if perhaps I could slow cook it? Any advice?
A Virtual Vegan says
I think you could slow cook it. The pumpkin would probably end up much sweeter. I've never tried though so I'm not sure on temperature or timings.
Elle says
Is it really necessary to wrap it in foil? I bake whole winter squashes of all different varieties without cutting a wrapping them. And they always come out really well. So does the foil really do something? Or could we just do it with out?
A Virtual Vegan says
In testing I found it turned out better with foil. It enables it to steam more easily and the filling stays moister and the pumpkin a little softer.
Tamara Russell says
This was our Christmas dinner and very lovely.
LCM says
I made this today. Though it took me longer to prepare, it was well worth it. Thanks for posting this yummy recipe!
Todd mickens says
I can't wait to make this
tracy says
Hi...do you recommend sweetened or unsweetened dried cranberries in this recipe?
Thanks!
A Virtual Vegan says
It doesn't really matter. Just use what you've already got or whatever one you prefer. I tend to struggle to buy unsweetened cranberries here so usually use sweetened.
Annette says
Wish I could find unsweetened.
Cynthia Larson says
Made this for a church potluck, I didn't slice it just put a spoon in the pumpkin, several requested the recipe.
A Virtual Vegan says
That's great Cynthia. It's perfect for pot lucks. I'm glad it was well received!
Sumana says
Tried this recipe yesterday. Family loved it.no left overs!
virginia says
So pretty and super delicious!
A Virtual Vegan says
Thank you!
A Virtual Vegan says
Thank you Kelly!
A Virtual Vegan says
Thank you!
Brie says
What a stunning meal!
Robyn says
I have been making this for almos 20 years. I stuff a kubacha squash with wheat berries and most of the same similar ingredients you use. Delicious!!
joannlakes says
love the idea of wheatberries. They're so earthy.