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.
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.
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.
Mix the cooked grains, rice, lentils, and sautéed vegetables in a big bowl (or two if necessary.)
Sage, sweet potato, almonds, and dried fruit should be mixed in. Mix everything well. Season with salt and pepper to taste.
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.
Bake the pumpkin until soft and scorching hot, about 1.5 hours. If needed, add water to the baking sheet.
Remove the pumpkin carefully to a dish. Slice wedges from the top. Spoon stuffing over wedges. Top with pepitas and pomegranate seeds.