Description
A hearty and flavorful roasted stuffed pumpkin dish perfect for fall. Filled with a savory mixture of grains, vegetables, and spices, it makes a satisfying main course.
Ingredients
- 1 medium sugar pumpkin (about 3-4 lbs)
- 1 cup cooked quinoa or rice
- 1/2 cup chopped mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tsp sage
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup vegetable broth
Instructions
- Preheat oven to 375°F (190°C).
- Cut the top off the pumpkin and scoop out seeds and strings.
- Heat oil in a skillet over medium heat. Sauté onions and garlic for 2 minutes.
- Add mushrooms and cook for 3 more minutes.
- Stir in cooked quinoa, cranberries, pecans, sage, thyme, salt, and pepper.
- Pour in vegetable broth and mix well.
- Fill the pumpkin with the stuffing mixture.
- Place pumpkin on a baking sheet and roast for 50-60 minutes until tender.
- Let cool for 5 minutes before slicing and serving.
Notes
- Choose a pumpkin with a flat bottom so it sits steady.
- Leftover stuffing can be baked separately.
- Adjust spices to your taste.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American