Roasted Stuffed Pumpkin: A Fall Favorite

by Jon Henry

Roasted Stuffed Pumpkin: A Fall Favorite

Introduction

Roasted stuffed pumpkin is a hearty and flavorful dish that's perfect for fall gatherings or a cozy night in. The sweet and savory combination of the roasted pumpkin and the filling make it a crowd-pleaser.

Ingredients:

  • 1 small pumpkin (about 4-5 pounds)
  • 1 cup cooked rice (brown or white)
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh sage
  • 1/4 cup melted butter
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven: Preheat your oven to 400°F (200°C).
  2. Prepare pumpkin: Cut a small circle at the top of the pumpkin to form a lid. Scoop out the seeds and stringy parts with a spoon.
  3. Make filling: In a large bowl, combine cooked rice, dried cranberries, walnuts, Parmesan cheese, sage, melted butter, maple syrup, cinnamon, salt, and pepper. Stir until well combined.
  4. Stuff pumpkin: Fill the hollowed-out pumpkin with the rice mixture.
  5. Roast: Place the stuffed pumpkin on a baking sheet and roast for 1 hour, or until the pumpkin is tender and the filling is heated through.
  6. Serve: Remove the pumpkin from the oven and let it cool for 10-15 minutes before serving. Top with a dollop of whipped cream or a sprinkle of cinnamon sugar, if desired.

Tips:

  • For a sweeter pumpkin, drizzle a little honey or maple syrup inside before stuffing.
  • You can substitute other grains for rice, such as quinoa or couscous.
  • Add a pinch of nutmeg or ginger for additional flavor.
  • Serve with roasted vegetables or a side salad.

Enjoy your delicious roasted stuffed pumpkin!

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