Simple Stuffed Pumpkin Recipe 

This stuffed pumpkin recipe is a stunning side dish or vegetarian main course that will take center stage at your table. Perfect for Friendsgiving!

– 7-8 lb pumpkin, about 7-8 pound – 3 Tbsp olive oil – 1 onion, peeled and diced – 1 cup diced celery, plus inner leave – 3 cloves garlic, peeled and smashed – 6 cups cooked grains, I used barley, farro, wheat berries, and quinoa, (cook in Swanson Vegetable Broth for extra flavor) – 1 cup cooked wild rice – 1 cup cooked lentils, I used red and green – 2 Tbsp fresh sage, chopped


– 1 large sweet potato, peeled, diced, and cooked until just tender – 1 cup toasted nuts, I used walnuts, almonds, pistachios and pecan – 1 cup chopped dried fruit, I used cranberries, raisins, and apricot – salt and pepper to taste – 1 cup Swanson Vegetable Broth GARNISH – Pomegranate seed – Pepita


Heat the oven to 375F. After piercing the pumpkin's top many times, place it on a lipped baking sheet. Bake the pumpkin for 45 minutes until it gives slightly when pressed.

Step 1

Step 2

Let the pumpkin cool. Cut a pumpkin stem circle like a jack-o-lantern. Make it 6 inches wide or large enough to scoop out and stuff the pumpkin.

Step 3

Pumpkin seeds and stringy pieces should be removed. Sauté the onion, garlic, and celery in olive oil in a large skillet for 15 minutes until softened.

Step 4

Mix the cooked grains, rice, lentils, and sautéed vegetables in a big bowl (or two if necessary.)

Step 5

Sage, sweet potato, almonds, and dried fruit should be mixed in. Mix everything well. Season with salt and pepper to taste.

Step 6

Put stuffing in the par-cooked pumpkin. Replace the top and place on the lipped baking sheet. Add a cup of water to the pan bottom. 

Step 7

Bake the pumpkin until soft and scorching hot, about 1.5 hours. If needed, add water to the baking sheet.

Step 8

Remove the pumpkin carefully to a dish. Slice wedges from the top. Spoon stuffing over wedges. Top with pepitas and pomegranate seeds.

Also See

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