This beautiful Roasted Stuffed Pumpkin - overflowing with savory fruits, nuts, veggies, and whole grains and complete with pumpkin gravy - is the perfect vegetarian centerpiece for your holiday table.
Are you looking for a warm, rich, and satisfying vegetarian main dish for your holiday menu this year? Something healthy that everyone will love? Then you're in the right place!
When I got out of college, I had two magazine subscriptions – Mother Earth News and American Songwriter. Which pretty much sums it all up, if you really know me. Anyway, in November sometime around 1986, Mother Earth News published a recipe for Stuffed Pumpkin as an alternative to the traditional meat-based holiday fare.
I wasn’t a vegetarian back then (nor am I now) and I wasn't feeding any either, but it sounded good, so I decided to give it try. Since then, I’ve made Stuffed Pumpkin nearly every year as part of our Thanksgiving menu.
Over time, this Stuffed Pumpkin recipe has evolved into something uniquely mine, but (like Mother Earth and American Songwriter today) the original flavor and feel is still there, deliciously down-to-earth as ever.
I usually make Roasted Stuffed Pumpkin as a vegetarian dish, but it is super-easy to adapt for vegans.
The stuffing in this recipe is the best I've ever eaten – infused with savory, pumpkiny warmth and loaded with the goodness of fruit, nuts, veggies and whole grains.
Roasted Stuffed Pumpkin
Pumpkin & Stuffing
- 1½ teaspoons dried oregano
- 1½ teaspoon sage
- ½ teaspoon ground cinnamon
- 1 teaspoon fresh nutmeg
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ½ cup butter or vegan butter substitute; divided
- 1 large onion chopped
- 1 cup diced celery
- 1 cup sliced mushrooms
- 20 slices whole grain bread toasted and cubed*
- 1 large apple chopped
- ½ cup chopped walnuts
- ¾ cup chopped Brazil nuts
- ¾ cup golden raisins
- 2 whole eggs or vegan egg substitute; slightly beaten
- 3 cloves garlic
- 1 cup white wine
- 1 medium pumpkin 8-10 inches, or 2 smaller pumpkins**
- ¼ cup butter or vegan butter substitute
- 2 tablespoons butter or vegan butter substitute
- 4 tablespoons flour
- Drippings from pumpkin
- 2 cups vegetable stock
- 4 tablespoons cooked dressing from pumpkin
- In a small bowl, combine the dry herbs and spices (first seven ingredients) and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat until bubbly. Sauté onion over until translucent. Add celery and cook 3-4 minutes more, and then toss in mushrooms and cook more 1 minute. Remove from heat.
- In a large bowl, combine bread cubes, dry herb & spice mix, sautéed vegetables, chopped apples, nuts and raisins. Mix everything and set aside.
- In a large skillet, heat remaining butter over medium heat. Add garlic and sauté 1 minute.
- Remove from heat and stir in wine. Add slightly beaten eggs after wine has cooled the mixture. Pour the wine, egg and garlic sauce over stuffing mix and stir. If the mixture seems too dry, mix a little more liquid in: wine, water or vegetable stock all work fine.
- Preheat oven to 350°.
- Clean out squash. Cut top like a Jack-o-Lantern.Slit sides and fill with pats of butter. I usually press it into the slits and smooth it over, and then give the pumpkin a light “butter rub-down” before I put it into the oven.
- Bake in rimmed baking dish or roasting pan for at least an hour – it can take up to 2 ½ hours depending on the size of your pumpkin. After an hour, check for doneness by piercing the flesh with a fork. If pumpkin is still difficult to pierce, bake an additional 15 minutes and try again. For larger pumpkins, don’t even bother until an hour and a half has passed.
- When the pumpkin is tender, remove it from the oven. Allow pumpkin to set or at least 15 minutes before serving.
- To serve, cut into pumpkin onto wedges and spoon on stuffing over the top. Serve with pumpkin gravy.
- To make simple easy pumpkin gravy from the drippings: Heat 2 tablespoons of butter in a medium pan. Add drippings from pumpkin. Add 4 tablespoons of flour, stirring constantly and cook 1 minute. Pour in 2 cups of vegetable stock and stir to thicken. Remove from heat and add ½ cup of stuffing, breaking up the stuffing with the back of a wooden spoon. Season to taste.
Replace butter with Earth Balance Buttery Sticks
2 eggs = use ½ cup plain or vanilla soy yogurt or 2-egg equivalent of your favorite egg replacer) Inspired by a recipe in Mother Earth News, circa 1986.
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