Stuffed Pumpkin

More and more pumpkins! Not just for carving. Every year, I make a stuffed pumpkin — one big, cozy one for my husband and me, and little personal pumpkins for the kids. And every year, they eat like they’ve never eaten before.

At first, there’s always a “yikes!” about the roasted pumpkin itself… but then they love the creamy, cheesy, savory filling — and the magic of eating straight from a pumpkin bowl.

Ingredients

(Serves 4–6)

1 medium pumpkin (or 4 small sugar pumpkins)

2 tbsp olive oil or butter

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cooked rice or quinoa

1 cup cream or half-and-half

1 cup shredded cheese (Gruyère, cheddar, or fontina work beautifully)

1 cup sautéed mushrooms (optional)

½ cup cooked bacon or pancetta, chopped (optional)

½ tsp nutmeg

Salt and pepper to taste

Fresh thyme or parsley, for serving

🍂 Directions

Preheat oven to 375°F (190°C). Line a baking dish with parchment or foil.

Prepare the pumpkin(s):
Cut off the top like a lid. Scoop out the seeds and stringy bits. Rub the inside lightly with olive oil, salt, and pepper.

Make the filling:
In a skillet, melt butter or warm olive oil. Sauté onion until soft, add garlic for 1 minute.
Stir in rice, cream, cheese, and any extras (bacon, mushrooms, herbs). Add nutmeg, salt, and pepper.

Fill the pumpkin:
Spoon the mixture inside, leaving an inch of space from the top. Place the lid back on.

Bake:
Place the pumpkin in the baking dish and roast for 1–1½ hours, until the flesh is tender and the outside is deep golden.
(If small pumpkins, check after 45 minutes.)

Serve:
Place the pumpkin right on the table — it’s the prettiest centerpiece. Scoop the filling together with soft roasted pumpkin — it’s creamy, cozy perfection.

Enjoy!