Roast stuffed pumpkin is a delightful combination of seasonal flavors and visual elegance, making it a perfect centerpiece for any gathering. This dish’s warm, aromatic stuffing of wild rice, fennel, apple, and pecans offers a hearty and satisfying vegetarian option, ideal for festive occasions or cozy dinners.
Ingredients Breakdown
The foundation of this recipe is the pumpkin or squash, which provides both a vessel and a subtle sweetness that complements the stuffing. Select a medium-sized pumpkin with firm skin and no blemishes. If pumpkins are unavailable, round squashes like kabocha or acorn squash make excellent alternatives.
Wild rice lends a nutty flavor and chewy texture to the stuffing, while fennel adds an anise-like sweetness that pairs beautifully with the tartness of Bramley apple. A touch of lemon juice not only brightens the flavors but also prevents the apple from discoloring. The toasted pecans contribute a delightful crunch, and the parsley introduces a fresh, herbaceous note.
For additional flexibility, quinoa or couscous can replace the wild rice, and walnuts or almonds can substitute pecans. Adjust the chili flakes to your desired spice level, or leave them out for a milder dish.
Step-by-Step Preparation Guide
Begin by preheating your oven to 200°C (180°C fan)/gas mark 6. Slice off the pumpkin’s top to create a lid, then scoop out the seeds and fibers using a sturdy spoon. Reserve the seeds for another recipe. Rub the interior and exterior of the pumpkin with 2 tablespoons of olive oil and season generously. Place it on a baking tray, with the lid alongside, and roast for 45 minutes or until tender.
While the pumpkin roasts, rinse the wild rice under cold water to remove excess starch, then cook it following the package instructions. Spread the cooked rice on a tray to cool. Slice the fennel bulb and apple thinly, then drizzle them with half the lemon juice to maintain their color and freshness.
In a large frying pan, heat the remaining olive oil. Add the fennel seeds and chili flakes, stirring until the seeds begin to pop and release their aroma. Incorporate half the garlic and the sliced fennel, cooking until softened. Stir in the apple slices, toasted pecans, and lemon zest, then remove the pan from heat. Combine this mixture with the cooked rice and parsley, seasoning to taste.
Pack the flavorful stuffing into the roasted pumpkin, pressing it down gently to fit. Return the stuffed pumpkin to the oven for 10-15 minutes until heated through.
To make the dressing, whisk the remaining lemon juice with tahini, the rest of the garlic, and enough water to create a pourable consistency.
Recipe Tips
Ensure the pumpkin is evenly roasted by rotating the tray halfway through cooking.
Allow the stuffing to cool slightly before filling the pumpkin to make packing easier.
Prepare the rice and sautéed mixture in advance to save time on the day of serving.
What to Serve With This Recipe
Pair the stuffed pumpkin with crusty bread or a simple green salad for a balanced meal. For a richer spread, include side dishes like roasted root vegetables or creamy mashed potatoes.
This dish pairs well with beverages such as a crisp white wine or warm spiced cider, complementing its savory and sweet notes.
Variations and Customizations
For a festive twist, add dried cranberries or golden raisins to the stuffing. A sprinkle of goat cheese before serving introduces a tangy richness. Substitute smaller pumpkins or squashes for individual portions that double as charming single-serving bowls.
To experiment with grains, replace wild rice with farro or bulgur for a heartier stuffing, or use couscous for a lighter alternative.
Frequently Asked Questions
Can I use a different type of squash or vegetable for this recipe?
Yes, kabocha, acorn squash, or even bell peppers can work as substitutes.
How do I reheat leftovers without compromising texture?
Cover the pumpkin with foil and reheat in the oven at a low temperature until warmed through.
What’s the best way to adjust the spice level if I prefer it milder or spicier?
Reduce or omit the chili flakes for a milder dish, or add extra for more heat.
Roast stuffed pumpkin is a show-stopping dish that combines vibrant flavors, appealing textures, and an inviting presentation. Perfect as a centerpiece for gatherings or as a comforting weeknight meal, this recipe offers endless opportunities for customization to suit any palate. Serve it with pride and watch it become a favorite at your table.
Ingredients
1 medium-sized pumpkin or round squash (approximately 1kg)
4 tbsp olive oil
100g wild rice
1 large fennel bulb
1 Bramley apple
1 lemon, zested and juiced
1 tbsp fennel seeds
½ tsp chili flakes
2 garlic cloves, crushed
30g pecans, toasted and roughly chopped
1 large pack parsley, roughly chopped
3 tbsp tahini
Pomegranate seeds, for serving
Instructions
Preheat your oven to 200°C (180°C fan)/gas mark 6. Carefully slice off the top of the pumpkin or squash and scoop out the seeds using a sturdy metal spoon. Remove any stringy pith while reserving the seeds for another use. Place the pumpkin on a baking tray, brush the interior and exterior with 2 tablespoons of olive oil, and season generously. Roast in the center of the oven for 45 minutes, placing the “lid” alongside on the tray, until the pumpkin is tender.
Meanwhile, rinse the wild rice thoroughly under cold water, then cook it according to the package instructions. Once cooked, spread it out on a baking tray to cool. Thinly slice the fennel bulb and apple, then drizzle with half the lemon juice to prevent discoloration.
In a large frying pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the fennel seeds and chili flakes, cooking until the seeds begin to pop. Stir in half the crushed garlic and the sliced fennel. Sauté for about 5 minutes, or until softened, then mix in the apple slices, toasted pecans, and lemon zest. Remove the pan from the heat and combine the mixture with the cooked wild rice. Stir in the chopped parsley, then season to taste.
Spoon the stuffing into the roasted pumpkin, packing it tightly, and return it to the oven for an additional 10-15 minutes, or until the filling is thoroughly heated.
While the pumpkin finishes roasting, prepare the dressing by whisking the remaining lemon juice with the tahini, the remaining crushed garlic, and enough water to create a smooth, pourable consistency.
Serve the stuffed pumpkin as a centerpiece, garnished with pomegranate seeds and drizzled with the tahini dressing. This vibrant and flavorful dish is perfect for sharing.
Roast stuffed pumpkin Recipe
Ingredients
- 1 medium-sized pumpkin or round squash approximately 1kg
- 4 tbsp olive oil
- 100 g wild rice
- 1 large fennel bulb
- 1 Bramley apple
- 1 lemon zested and juiced
- 1 tbsp fennel seeds
- ½ tsp chili flakes
- 2 garlic cloves crushed
- 30 g pecans toasted and roughly chopped
- 1 large pack parsley roughly chopped
- 3 tbsp tahini
- Pomegranate seeds for serving
Instructions
- Preheat your oven to 200°C (180°C fan)/gas mark 6. Carefully slice off the top of the pumpkin or squash and scoop out the seeds using a sturdy metal spoon. Remove any stringy pith while reserving the seeds for another use. Place the pumpkin on a baking tray, brush the interior and exterior with 2 tablespoons of olive oil, and season generously. Roast in the center of the oven for 45 minutes, placing the “lid” alongside on the tray, until the pumpkin is tender.
- Meanwhile, rinse the wild rice thoroughly under cold water, then cook it according to the package instructions. Once cooked, spread it out on a baking tray to cool. Thinly slice the fennel bulb and apple, then drizzle with half the lemon juice to prevent discoloration.
- In a large frying pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the fennel seeds and chili flakes, cooking until the seeds begin to pop. Stir in half the crushed garlic and the sliced fennel. Sauté for about 5 minutes, or until softened, then mix in the apple slices, toasted pecans, and lemon zest. Remove the pan from the heat and combine the mixture with the cooked wild rice. Stir in the chopped parsley, then season to taste.
- Spoon the stuffing into the roasted pumpkin, packing it tightly, and return it to the oven for an additional 10-15 minutes, or until the filling is thoroughly heated.
- While the pumpkin finishes roasting, prepare the dressing by whisking the remaining lemon juice with the tahini, the remaining crushed garlic, and enough water to create a smooth, pourable consistency.
- Serve the stuffed pumpkin as a centerpiece, garnished with pomegranate seeds and drizzled with the tahini dressing. This vibrant and flavorful dish is perfect for sharing.
