Tis’ the season for all things pumpkin! Oh how I adore cooking this time of year. Pumpkin is my jam and the ideas I have know no limit! Good thing otherwise my autumn stuffed pumpkin recipe would never have been born.
Stuffed pumpkin isn’t a new idea.
Sounds silly to even write that but it’s true. Stuffing squash of all kinds has been happening for a long time. I have eaten a lot of stuffed squashed and most have been delicious. However, stuffed pumpkin seemed to be a bit trickier to execute due to the taste complexities pumpkins offer.
You see, unlike many other squash varieties, the taste of pumpkin can really vary. Therefore, whatever you stuff a pumpkin with has to be adaptable to the flavor variety that pumpkin offers.
It took some tinkering but I finally came up with a stuffed pumpkin recipe that works from one pumpkin to the next. It also works in other squash so if you aren’t a pumpkin fan feel free to make this stuffing and add it to your favorite variety of squash.
This recipe comes together easily. The flavors are complex and satiating. You will definitely want seconds but round one will likely fill you. This stuffed pumpkin makes delicious leftovers too!
Let’s get to making this deliciousness!
Nutrition Information:Yield: 2 Serving Size: 1/2 pumpkin
Amount Per Serving:Calories: 300 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 38mg Sodium: 347mg Carbohydrates: 42g Fiber: 7g Sugar: 15g Protein: 13g