This rich, healthy and hearty stuffed roasted pumpkin recipe is a treat that will please your family at dinner time all autumn long! Healthy and delicious, seasonal, from scratch cooking with real ingredients to start your fall off with all things pumpkin !
Fall is in the air! Okay, okay Fall is not actually in the air and there are no falling leaves here at One Humble Acre in the middle of the desert, BUT it is on the calendar and all the lovely pumpkins and squash are in the grocery store!So while their is no sweet crispness in our 99 degree weather, I am so ready for cooler temperatures and to make delicious seasonal meals, breads and soups!
Since yesterday was the Autumnal Equinox and the first day of Fall 2021 we just had to make this stuffed roasted pumpkin recipe for dinner to celebrate!
How do I choose a pumpkin to roast ?
While most of the pumpkins that we consider decorative are edible the most delicious pumpkins for this stuffed roasted pumpkin recipe are pie pumpkins! Pie pumpkins are usually smaller and sweeter than the pumpkins that people purchase for carving. They are usually around 6 -10 inches.
They sell out pretty fast at our local store so when I see them I snag a bunch since they will last for several months. This year I bough 6 of them and might head back for more! Bonus they make a nice decorative seasonal display on my shelves and piano in the mean time!
We aspire to grow our own pumpkins in the future here at One Humble Acre and just built two more raised bed gardens! Next year maybe I will be cooking and baking with my own pumpkins!
Either store bought, farmers market finds or picked fresh from your own garden – pie pumpkins are great for seasonal cooking and baking.
How do I roast a pumpkin?
If you are new to cooking from scratch or you just haven’t venture into roasting whole pumpkins, this task can seem overwhelming. The best place to start is just like you would if you were going to carve a pumpkin to make a jack o lantern.
First wash your pumpkin and then simply cut the top off and pull out the pulp (the slimy, stringy guts mixed with seeds). This is a great job for kids if you can get them into the kitchen! My 5 year old helped separate the seeds to we could roast them and the rest of the pulp went to the pigs.
Once you have your pumpkin cleaned out, rub oil on the outside and place in a roasting dish of your choice and place in a 350 degree oven for 20 mins.
How do I make the filling for the stuffed pumpkin?
While your pumpkin is starting to roast its time to prepare the filling.
Brown one pound of ground beef with minced garlic, onion powder and Italian seasoning. Smelling good?
At the same time bring your 2 cups of bone broth to a boil, add 1 cup of wild rice, reduce the heat and let simmer for 20 mins. If you dont have homemade bone broth on hand you could use store bough or just water to cook your rice – it will still be delicious mixed in and stuffed in the pumpkin.
Once your rice and meat are ready to go, combine and fill your pumpkin up! You might have extra filling depending on the size of your pumpkin. I just set that aside and either serve it warm with the meal.
Before you put the pumpkin back in the over add your heavy cream – just pour it in on top of your filling- like milk over cereal!
Place your stuffed pumpkin back into the oven for 45 mins at 350 degrees.
How do I know the roasted pumpkin is done?
Since pumpkins come in all shapes and sizes the exact cook time will vary, but you can tell you pumpkin is done when you can easily stick a fork into it. The pumpkin should be soft, but not totally mushy (unless that is how you enjoy it!)
When you pull it out of the oven, slice the pumpkin almost like a cake or a pie.
What do I serve the Roast Stuffed Pumpkin with?
This was a later dinner after a 4H meeting so we just served as is but topped with grated Parmesan cheese.
This would pair well with a green salad and or even some fresh bread.
This came out so delicious! A perfect blend of slightly sweet pumpkin and deliciously rich hearty filing.
What do I do with the seeds?
Lets circle back to the seeds! We aim to use everything we can around here and the seeds from these pumpkins are no exception! I soaked rinsed and soaked my seeds over night. Then I tossed with a little oil and salt and roasted for 350 degrees for 15 minutes. Such a great healthy and simple snack!
I hope you are as excited as I am for fall and this recipe inspires your to get creating in the kitchen! If you try this receipt I would love to hear your thoughts in the the comments section. Also, please share this post !
Thanks for stopping by and make sure to check out my other recipes here . I love using real ingredients to create from scratch food!
Have a blessed week!
- 1 pie pumpkin
- 1 pound ground beef
- 1 cup of wild rice
- 2 cups of bone broth
- 2 TBS minced garlic
- 1 TBS Italian seasoning
- 2 tsp salt
- 1 1/2 cups of heavy whipping cream
- 1 TBS oil
- Wash and prepare pumpkin - cut the top off and remove pulp and seeds
- cover pumpkin with oil and place in roasting dish
- Bake pumpkin for 20 mins on 350 degrees
- bring 2 cups of bone broth to a boil
- add 1 cup of wild rice , reduce heat, cover and simmer for 20 mins
- brown ground beef with garlic and seasonings
- combine rice and meat mixture and stuff pumpkin
- pour heavy cream into pumpkin
- bake stuffed pumpkin for an additional 45 mins at 350 degrees