The Stuffed Pumpkin Recipe That Would Make Martha Proud

Stuffed Pumpkin Recipe

When October comes around, I’m overcome by the urge to buy every vegetable possible and stuff it with things. Bread, quinoa, vegetables, tomatoes, cheese, curried chickpeas- the possibilities are endless. Stuffed peppers and stuffed acorn squash are part of my year-round rotation, but I reserve stuffed pumpkins for fall and only for fall.

In the same way that a whiff of Douglas fir brings me straight into mid-December, the scent of this quintessential fall concoction lets me know that it’s my favorite time of year. Fragrant sage, savory cheeses, and a hint of Granny Smith apple all come together to usher in happy memories and make way for new ones. My husband’s birthday is October 28th, with mine falling a day after on the 29th and Halloween nipping at its heels two days later. I’m jumping the gun a bit by making this special dinner now, but it’s never too early to celebrate (or to eat pumpkins, for that matter).

Serves 4 (or 2 really hungry people)


2 individual-sized sugar pie pumpkins (around 5″ in diameter)
1/2 tsp. olive oil
3 cups Sourdough bread, torn into small chunks
1 cup freshly grated cheese (I use a combination of smoked cheddar and baby swiss)
1 packed cup kale, ribs removed and leaves chopped
1/2 medium Granny Smith or other tart apple, chopped
1/4 cup walnut halves
2 tsp. or 4 cloves minced garlic (use less if you’re not a garlic fanatic like I am)
2 fresh sage leaves or 1/2 tsp. dried sage
Pinch of ground nutmeg
Herbamare or salt to taste
1/3 cup low-fat milk, divided (whole milk is fine- don’t use skim!)


1.  Preheat oven to 350 degrees. If desired, toast walnuts in a skillet with some cooking spray over medium heat until just fragrant, 2-3 minutes. Reduce heat to medium-low and add sage leaves. Toast for 60 seconds. Remove immediately from pan, let cool, then chop finely.

2. Cut off the top of the pumpkin the way you would for a jack-o-lantern. Remove seeds and pulp using an ice cream scoop, reserving seeds for later use (toasting… mmm…). Rub exposed pumpkin flesh with olive oil.

Pumpkin With Cap Removed3. Combine remaining ingredients in a bowl except milk, including walnuts and sage from Step 1. Fill pumpkins with the mixture.

Stuffing for Pumpkin4. Gradually drizzle half of the milk into each pumpkin until just moistened. Use more or less liquid if need be.

5. Place pumpkins in casserole dish and bake with the pumpkin tops on for 45 minutes. Remove tops and bake for 10-30 minutes more until pumpkin flesh is tender and easily pierced with a fork. Let cool, then devour!Unbaked Pumpkins in Dish

Baked Stuffed PumpkinsGuess what arrived in the mail, just in time for our birthdays! There was no return address, but I can only assume this person must know us and our love of pumpkins and octopi quite well. And yes, before you ask, that is indeed an octopumpkin.

Sarah with the OctopumpkinStan the Octopumpkin


3 thoughts on “The Stuffed Pumpkin Recipe That Would Make Martha Proud

  1. Carrie Lee says:

    oops- my comment about the pumpklin recipe went on the 26th, not the 25th! Sorry! that is the non-techno savy Mom talking here…

  2. Pingback: Pumpkin and Vegetable Lasagna with Sage Beurre Noisette and Toasted Almonds | food flavor fascination

  3. Pingback: 7 Fantastic Savory Pumpkin Recipes |

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