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    Home » Recipes » Main Dishes

    Roasted Stuffed Pumpkin

    November 11, 2013 • Updated: August 10, 2021 • by Renée • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Roasted Stuffed Pumpkin {with Savory Raisin-Nut Stuffing & Pumpkin Gravy} | The Good Hearted Woman

    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. 

    Roasted Stuffed Pumpkin on plate with green beans

    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.

    5 from 4 votes

    Roasted Stuffed Pumpkin

    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. 
    Print Recipe Pin Recipe
    Course: Main Dish
    Cuisine: Holiday, Vegan, Vegetarian
    Prep Time:40 minutes
    Cook Time:1 hour 30 minutes
    Total Time:2 hours 10 minutes
    Servings: 10
    Calories: 382kcal
    Author: Renee

    Ingredients

    US Customary - Metric
    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
    Pumpkin Gravy
    • 2 tablespoons butter or vegan butter substitute
    • 4 tablespoons flour
    • Drippings from pumpkin
    • 2 cups vegetable stock
    • 4 tablespoons cooked dressing from pumpkin

    Instructions

    The Stuffing:

    • 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.

    Roasted Pumpkin

    • 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.

    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.

    Notes

    Ingredient Notes: 
    BREAD: We like to use 20 slices of Dave’s Killer Good Seed Bread for this recipe. Made locally, Dave’s is one of my favorite things. We've used honey-wheatberry bread in the past as well, with great results.
    PUMPKIN: You can use any hollow, sweet squash, or use a couple of smaller pumpkins for a beautiful holiday presentation. (The one pictured here is a Sweetie Pie Pumpkin.) Kuri squashes are also fantastic!
    Vegan adaptations:
    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.

    Nutrition

    Serving: 1slice | Calories: 382kcal | Carbohydrates: 31g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 413mg | Potassium: 752mg | Fiber: 4g | Sugar: 14g | Vitamin A: 12236IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 2mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

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    About Renée

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

    Comments

    1. Anita says

      November 12, 2019 at 3:17 pm

      5 stars
      I've never roasted a whole pumpkin before, but this is actually very easy. And boy, a whole squash sitting on a dinner table sure makes a great impression. 🙂

      Reply
      • Renée ♥ says

        November 12, 2019 at 3:19 pm

        It makes a great centerpiece... until you carve it up, that is!

        Reply
    2. Bintu | Recipes From A Pantry says

      November 12, 2019 at 2:32 pm

      5 stars
      This sounds like the perfect Fall recipe! Big pumpkin fan so definitely need to give this a try

      Reply
    3. kim says

      November 12, 2019 at 2:17 pm

      5 stars
      What a fabulous recipe! It had so much flavor and was super easy. Will definitely be making again and again!

      Reply
    4. Chris Collins says

      November 12, 2019 at 1:53 pm

      I'm always looking for new pumpkin recipes and this looks like a winner! Can't wait to try the recipe 🙂

      Reply
    5. Sara Welch says

      November 12, 2019 at 1:43 pm

      5 stars
      What a great recipe and perfect for fall! Looking forward to enjoying this over the next few weeks! Delish!

      Reply
    6. b says

      November 26, 2015 at 12:21 pm

      When do you add the eggs? Can't find mention of them in the instructions. looks excellent!

      Reply
      • Renée ♥ says

        November 26, 2015 at 1:12 pm

        Sorry. That was an oversight on my part. The recipe has been updated now. The eggs get added with the wine and garlic sauce.

        Reply
    7. Ellen says

      October 02, 2014 at 11:59 am

      Do I use a sugar pumpkin?

      Reply
      • Renée ♥ says

        October 02, 2014 at 3:37 pm

        I've had great success using a sugar pumpkin, but the tastiest outcome (not the prettiest!) came when I used a red kuri squash. Any squash high in sugar will work with this; after that, it all a matter of aesthetics.

        Reply
    8. Pepsi says

      January 07, 2014 at 3:27 am

      I stumbled across this wonderful recipe and can't wait to try it.. I am however at a loss.. When do I put the stuffing inside the pumpkin?

      Reply
      • Renée ♥ says

        January 07, 2014 at 7:13 am

        So glad you found me! You put the stuffing the pumpkin after you carve the pumpkin and before you put the pumpkin in the oven in the oven.

        Reply
    9. Sandra says

      November 25, 2013 at 2:31 pm

      This is very different and creative and it sure looks good!

      Reply
    10. Leah says

      November 11, 2013 at 7:23 pm

      I have never tried stuffed pumpkin, only stuffed squash - looks yum.

      Reply
      • Renée ♥ says

        November 11, 2013 at 7:51 pm

        Over the years, I have stuffed and roasted just about every squash possible, but I love the presentation of the Sweetie Pies the best: they hold up to baking really well, cook very evenly, and taste wonderful. However, if you don't care so much about how it looks, the Kuri Squashes are especially smooth and delicious.

        Reply
    11. Melinda says

      November 11, 2013 at 4:10 pm

      Mmm, this looks tasty!

      Reply
    12. Pech says

      November 11, 2013 at 1:39 pm

      Heh heh heh “butter rub-down”.

      Reply
      • Renée ♥ says

        November 11, 2013 at 2:07 pm

        Well, you know... a girl's gotta do what a girl's gotta do 😉

        Reply

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