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! There are a couple of affiliate links to ingredients listed. Thanks for the support.
Autumn Stuffed Pumpkin
Seasonal pumpkin. Simple stuffing. Nourishing dinner for the whole family. Try this autumn stuffed pumpkin tonight! I bet it becomes a favorite main dish.
- 1 small 4-6 lb. pumpkin
- 1 lb sweet or hot sausage
- 2 tbsp. extra virgin olive oil (I like this brand)
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 lb. coarsely chopped mushrooms
- 4 cups cooked white or wild rice or risotto
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp. thyme
- pinch of ground sage
- pinch of cayenne pepper (or to taste)
- 2 large eggs, slightly beaten
- 1/2 cup fresh Italian parsley, chopped
- 3 tbsp. 100% pure maple syrup (this one is perfection!)
- Preheat oven to 450° F.
- Cut out a circle from the washed pumpkin at the top around the stem. Scoop out pumpkin seeds and save for toasting.
- Bake seedless pumpkin in a pan filled with 1 inch of water for about 30 minutes. Remove pumpkin from oven.
- Reduce oven temperature to 375° F. Remove sausage casings and discard. Brown the sausage in oil with onions and garlic, breaking up large pieces. Drain.
- Stir in mushrooms and cook until most of the liquid has evaporated and sausages have browned. Do not allow garlic to brown.
- Stir in rice, 1/2 cup cheese, thyme and sage. Taste and adjust seasonings with salt and pepper or a little garlic powder, if needed.
- Add chopped parsley to eggs and beat slightly until mixed.
- Stir in eggs and maple syrup; mix well.
- Fill pumpkin with mixture; add remaining cheese over top.
- Bake pumpkin for about 40 minutes.
- Spoon out sausage to serve. Using a spoon, scrape/scoop a little of the pumpkin to serve as a side.
- Top pumpkin with a pat of butter.