- Meat and poultry
- Beef mince
A sugar pumpkin is stuffed with minced beef, sausagemeat, green beans and mushrooms in a creamy sauce. Serve as a main course.
48 people made this
- 675g minced beef
- 450g pork sausagemeat
- salt and pepper to taste
- 2 tablespoons pumpkin pie spice
- 2 tablespoons dark brown soft sugar
- 825ml chicken stock
- 140g long grain rice
- 140g wild rice
- 1 sugar pumpkin
- 1 (295g) tin condensed cream of celery soup
- 1 (295g) tin condensed cream of mushroom soup
- 3/4 (300g) tin chopped mushrooms, drained
- 2 (400g) tins cut green beans
MethodPrep:45min ›Cook:1hr40min ›Ready in:2hr25min
- In a large frying pan over medium heat, mix minced beef and sausagemeat. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice and dark brown soft sugar.
- Drain meats and mix in chicken stock and rices. Cover and cook 25 to 30 minutes, until rice is tender.
- Preheat oven to 200 C / Gas 6. Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
- Mix cream of celery soup, cream of mushroom soup, mushrooms and green beans into the meat mixture. Spoon mixture into the pumpkin and replace pumpkin top.
- Place pumpkin on a large baking tray and bake 1 hour in the preheated oven or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.
Sugar pumpkins look like the smaller versions of the larger Halloween pumpkins. They are smaller, sweeter and have more flavour.
Reviews & ratingsAverage global rating:(51)
Reviews in English (44)
I'm editing this to add a few suggestions I've worked out over the years. First, an hour is rarely going to be enough time to cook the pumpkin/stuffing mixture, the pumpkin will be tough. Two hours may be more reasonable, or at least until the pumpkin meat is relatively easy to scoop out with a spoon, it really depends on the size of your pumpkin. Check it every 15 minutes or so after an hour and a half to be safe. Make sure you cut the top opening almost straight across to ensure that there is enough 'lip' to hold the pumpkin top for cooking, the pumpkin will deflate and shrink a bit when fully cooked, so you will need to adjust for that. Finally, I take 2 tablespoons of brown suger and 1 teaspoon of pumpkin pie spice, mix them together, coat the inside of the empty pumpkin as if you were flouring a cake pan, then pour out any excess before I spoon in the filling. This really helps to give the pumpkin a nice flavor when you spoon it out with the stuffing when serving. Hope you enjoy this one!-09 Nov 2001
by Menwith Hill'er Back Home !!
Great!! Great!! Great!! I microwaved the pumpkin a bit first - just about 8 minutes on 600 - helped! Also - I drained my meats - THEN added the spices - so they don't get drained away! I used HOT pork sausage. Also, I cooked some frozen French cut green beans and used those, instead of canned. I also used fresh mushrooms and added them after draining the meats, but before the spices. Next time - I will use 2 lbs of ground beef, add one more can of cream of mushroom soup, and add a generous sprinkling of cajun seasoning. That way - it's great in a pumpkin - or great on it's own (at other times of the year) on buns! Love the spices - they mixed well with the the hint of cajun seasoning too (actually Sylvia's Soul Food Seasoning)!!! I think next year - I will also spread cajun seasoning on the inside of the pumpkin too! Thanks!!!!!!!!!!!!-30 Oct 2004
by Jessica Kantola
Originally reviewed Reviewed: Nov. 17, 2004:I made this as a Harvest dinner on Halloween eve for my family. Everybody liked it; the guys went back for seconds. This is a fun-to-cook, festive, *different* recipe that I would definitely recommend you try. Be sure to put a cookie sheet under the pumpkin as it bakes. Oh, and be sure to have some nice crusty rolls with the dinner, too.Updated review -I've now been making various "Dinner in a Pumpkin" recipes for the past several years, and this one is by far my favorite. This year I added some roughly chopped water chestnuts to the mix and liked the results very much. This recipe for Dinner in a Pumpkin will probably be the one I make from here on out. Great find, Teri!-17 Nov 2004
Rice and fetta stuffed pumpkin
Everyone will want a slice of this hearty stuffed pumpkin. Packed with a flavoursome filling, it’s the ultimate meat-free main.
Preheat the oven to 190 degrees Celsius. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut sides with oil. Pop in the oven and roast for an hour and a quarter or until just tender. Set aside to cool.
Prepare the rice for the stuffing while the pumpkin is roasting. Cook in a saucepan of boiling water for 30 minutes or until tender then drain well.
To toast the walnuts for the stuffing, arrange on a baking tray and roast for 3 to 5 minutes. Cool then chop.
To finish the stuffing, heat oil in a large frying pan over medium heat. Cook onion, stirring, for 4 minutes until it softens. Add garlic and cook for 30 seconds or until aromatic then stir in rosemary and cinnamon.
Put the rice and onion mixture in a large bowl. Add lentils, fetta, baby spinach and toasted walnuts. Season the stuffing with salt and pepper. Stir to combine.
Use a spoon to remove the pumpkin seeds and membrane and discard. Scoop out the flesh leaving a 2cm thick shell.
To stuff the pumpkin, divide stuffing among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure.
Place on a baking tray and roast for 45 minutes or until heated through. Cut into slices and serve with tomato chutney. This rice and fetta stuffed pumpkin makes a delicious vegetarian roast.
- 1 (3-pound) pumpkin
- Coarse salt and freshly ground pepper
- 1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
- 1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
- 2 to 3 cloves garlic, split, germ removed, and coarsely chopped
- 4 slices bacon, cooked until crisp, drained, and chopped
- 1/4 cup chopped fresh chives or sliced scallions
- 1 tablespoon minced fresh thyme
- 1/2 cup heavy cream
- Pinch of freshly grated nutmeg
Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven set aside.
In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling filling should be moist but not swimming in cream -- you may need to use more or less accordingly.
Place top on pumpkin and transfer to oven cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.
- 1 medium pumpkin
- 4 tablespoons olive oil, divided
- 1 pound wild caught large shrimp, prawn, cleaned and deveined
- 1 medium onion, finely chopped
- 1 jalapeño pepper, chopped
- 2 garlic cloves, minced
- 4 large ripe tomatoes, chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 cup cream cheese
- salt and pepper
- Preheat oven to 350F/ 180C.
- Wash the pumpkin and cut off the top. Scoop out the flesh and remove all seeds. Wrap it in aluminum foil and place it onto a baking tray, cut-off side down. Bake for about 40-50 minutes, until it is nearly soft. Remove it from the oven and unwrap from alluminium foil. Set aside.
- In a large pan, heat olive oil on medium heat. Sauté the onion for 2-3 minutes, until golden. Add garlic, chopped jalapeño and cook for 3-4 minutes. Add shrimp to the pan and continue cooking for another minute. Add chopped fresh tomatoes, season with salt and pepper. Cook, stirring occasionally, until tomatoes are soft, for approximately 5 minutes. Remove from heat and add fresh cilantro. Set aside.
- Using a spoon, spread the cream cheese inside the pumpkin, trying to coat all the inside area. Pour shrimp stew into the pumpkin and return to the oven. Bake for another 20 minutes, or until cheese melts and pumpkin becomes really soft inside. Remove from oven, sprinkle some more fresh cilantro on top. Serve warm with white rice on the side.
What My Readers are Saying about my Brazilian Shrimp Stuffed Pumpkin Recipe and their True & Tried photos
“Turned out really good. ” Bobby Hicks on Pinterest
“Before baking” Ashley on Pinterest
Avoid searching for this Brazilian shrimp stuffed pumpkin recipe later! Pin it here:
Vegan Tofu & Rice Stuffed Pumpkin
When I was a vegetarian I had a lot of signature dishes that I absolutely loved! This Stuffed Pumpkin recipe was one of my favourites. I have made a few alterations over the years but it still remains a dish that makes me feel healthy and nourished. Even though I am a bonafide meat eater I still enjoy my meatless meals.
Pumpkin Stuffed w Rice & Lentils
Recently I have been adding some vegan dishes to my repertoire, my motivation has been to give my stomach a break from dairy. It seems as I get older the more I LOVE cheese, the less my body LOVES me. Please don’t think this will ever stop me demolishing a huge chunk of Gorgonzola, brie, goats cheese or any other dairy that crosses my path. I have just found that its better if dairy days are the exception and not the rule for me.
Anyway, enough of the boring “gut” chit chat. The latest change to this recipe came after a lunch with Mr GG at a local cafe called the Happy Frog. I ordered a plate full with two different salads and a homemade falafel ball with peanut sauce. It was amazing! I felt nutrient and fibre rich, I also found I remained satisfied for ages! This is one of the advantages of a high fibre diet.
Rice Salad & Falafel
The whole time I was eating the brown rice salad I ordered at Happy Frog I was imagining it stuffed in a cute little pumpkin. Stuffed pumpkins was a vegetarian food fashion in the 70’s & 80’s. It may be a little kitch now, but I still love it! The best part is you can eat all the pumpkin, skin and all when its baked like this.
Pumpkin Stuffed with Rice & Tofu
I realised I hadn’t noticed little miniature pumpkins in Coffs Harbour, so I went on a mission to find some. We have a fantastic business in Coffs called Fresco Fresh Market, they do such an amazing range of fresh, local produce and gourmet deli items. Sure enough I found a crate of Potkins sourced from a local farmer in Bellingen.
Four Potkins w Seeds removed
My next stop was the Happy Frog. The brown rice in the salad had been particular good so I wanted to see if there was a “secret”. The girls showed me an organic, locally grown rice which is kept in the fridge. This rice was the secret to the delicious nutty flavour. With my ingredients sourced, and a grand total of $11 spent on the two main ingredients, I went home to put together this labour of love.
Stuffed Pumpkin Plated
- Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
- Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
- Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don't want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)
- Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
- When the pumpkin is ready, carefully, very carefully—it's heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you'll bring to the table.
- You have a choice—you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course served in generous spoonfuls, it's just right alongside the Thanksgiving turkey.
- It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them reheat them the next day.
- There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice—when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon (a wonderful vegetarian dish), and I've also made it and loved, loved, loved it with cooked sausage meat cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
Reprinted courtesy of Houghton Mifflin Harcourt 2010
- 6 bell peppers
- 2 ½ cups chunky tomato sauce
- ½ onion, very thinly sliced
- 1 cup beef broth
- ¼ teaspoon red pepper flakes
- 1 ½ pounds lean ground beef
- 1 ½ cups cooked rice
- ½ cup freshly shredded Parmigiano-Reggiano cheese
- ¼ cup chopped fresh flat-leaf parsley
- ½ cup chunky tomato sauce, divided
- 4 cloves garlic, minced
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh flat-leaf parsley, divided
Preheat oven to 375 degrees F (190 degrees C).
Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.
Native American Cooking Hidatsa Stuffed Sugar Pumpkin
Other than a fondness for fry bread, I must admit that I know little to nothing about Native American cuisine or cooking styles.
However, autumn is the time of year when what little I do know about this cuisine does come to mind. In autumn we tend to think of those orange and brown tones to our foods and earthy flavors much of which encompasses the heart of Native American cooking. A few days ago I was notified of the anniversary release of two cookbooks, one of which was Spirit of the Harvest: North American Indian Cooking by Beverly Cox and Martin Jacobs. The book, a James Beard and IACP award winner, is overflowing with authentic Native American recipes from tribes throughout North America including the Cherokee, Navajo and Sioux.
Once I began reading, I knew my knowledge of this cuisine was about to change.
My favorite part of the book, aside from the wonderful recipes, is page 10. This page opens up into a map of the US. On this map are icons which represent foods traditionally used in different areas such as blue corn, buffalo, hazelnuts, deer, persimmons and sweet potatoes. While now it may be more evident in types of barbeque, the diversity of foods prepared across the US was as apparent then as it is today.
Similarly the recipes are separated into different regions and tribes throughout the book. Some of the recipes you’ll find include Iroquois Leaf Bread, Hopi Venison Stew, Honey-Ginger Baked Beets and Papago Cactus Salad.
I wanted to go with something unique that I’d never tried before which, to be honest, wasn’t difficult. Almost every recipe in the book was new to me.
I settled on the impressive, yet surprisingly simple, Hidatsa Stuffed Sugar Pumpkin from the Great Plains region. Aside from scraping out a bit of pumpkin, nothing about this recipe is difficult, nor are the ingredients hard to come by. Yet, it is delicious and upon seeing it, no one will doubt your skills in the kitchen again.
The sage, the pumpkin, the hearty meat – all of it is perfect for autumn. Considering the presentation, I wouldn’t hesitate to also set it on the holiday table.
Hidatsa Stuffed Sugar Pumpkin
Reprinted with permission from Abrams Books
1, 4 to 5 pound sugar pumpkin
2 tsp salt
½ tsp dry mustard
1 to 2 tbsp vegetable oil or rendered fat
1 pound ground venison, buffalo or beef
1 medium onion or 4 green onions, chopped
1 cup wild rice, cooked
3 eggs, beaten
1 tsp crushed dried sage
¼ tsp pepper
Preheat oven to 350 degrees F. Cut the top from pumpkin and remove seeds and strings. Prick cavity with a fork and rub with 1 teaspoon of salt and the mustard.
Heat oil in a large skillet. Add meat and onion and sauté over medium-high heat until browned. Off the heat, and stir in wild rice, eggs, remaining salt, sage, and pepper. Stuff pumpkin with this mixture.
Place ½ inch of water in the bottom of a shallow baking pan. Put the pumpkin in the pan and bake for 1 ½ hour, or until tender. Add more water to the pan as necessary to avoid sticking. Cut pumpkin into wedges, giving each person both pumpkin and stuffing. (Or you can scoop out the stuffing with a bit of pumpkin which is what I did.) Serves 6.
As I mentioned, there were two books re-released so I don’t want to pass on sharing the second with you. That’s because it happens to be the ideal gift book for any creative food lover. The Secrets of Pistoulet by Jana Kolpen tells the story of a French farmhouse and was first published in 1996. When I started flipping through it, I thought – this would make the cutest gift. Then I read a bit more about it, The recipes are designed as little pull-out cards and written in paragraph form with very flexible directions. There’s Potage of Vision, Potage of Heart and Potage of Strength. It’s like a recipe book and an inspirational note all in one.
Disclosure: A review copy of these cookbooks was sent to me free of charge. I was under no obligation to blog about them and received no compensation for doing so.
- For the Roasted Pumpkins and Squash:
- 4 small sugar pumpkins (1 1/2 to 2 pounds each 675 to 900g)
- 1 large skin-on kabocha squash (about 2 pounds 900g), halved and seeded
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- For the Mushroom and Kale Filling:
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 pound (450g) shiitake mushrooms (or a mix of mushrooms, such as oyster, chanterelles, and beech), stemmed, cleaned, and thinly sliced (see note)
- Kosher salt and freshly ground black pepper
- 8 ounces (225g) lacinato kale (a.k.a. dinosaur, Tuscan, or black kale), tough stems removed, leaves cut into 1-inch pieces
- 4 tablespoons (60g) unsalted butter, cut into 4 pieces
- 2 medium shallots, finely minced (about 1/2 cup 80g)
- 1 medium clove garlic, minced
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup (60ml) sherry
- 1 tablespoon (15ml) sherry vinegar
- For the Spiced Cream:
- 2 cups (475ml) heavy cream
- 1 cup (240ml) whole milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch ground cloves
- Kosher salt and freshly ground black pepper
- For the Glaze (optional):
- 2 tablespoons (40g) red miso paste
- 2 tablespoons (30ml) honey
- 1 tablespoon (15ml) water
- To Finish:
- 10 ounces (285g) high-quality rustic bread, cut into 3/4-inch dice and toasted until dry
- 3/4 cup (120g) pepitas (shelled pumpkin seeds), toasted
- 3/4 cup (90g) pecans, toasted and roughly chopped
- 8 ounces (225g) shredded Gruyère cheese
Wild Rice-Stuffed Pumpkin
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The stuffing for this entrée can be made two days ahead.
- 1 lb. wild rice blend
- 2 lb. fresh spinach, stemmed
- 1/4 cup plus 2 Tbs. olive oil, divided
- 6 cups sliced button mushrooms (1 1/2 lb.)
- 1 large onion, chopped (2 cups)
- 1 cup diced celery
- 9 cloves garlic, minced, divided (3 Tbs.)
- 3 Tbs. chopped fresh sage, divided
- 4 tsp. chopped fresh thyme, divided
- 2 cups fresh or frozen corn kernels
- 1 1/2 cups cooked kidney beans, or 1 15-oz. can kidney beans, rinsed and drained
- 1 cup chopped toasted pecans
- 1 6- to 8-lb. cooking pumpkin
1. Prepare wild rice blend according to package directions. Transfer to bowl.
2. Bring 1/2 cup water to a boil in bottom of skillet. Add spinach, and cook 4 minutes, or until wilted. Drain, and cool, then squeeze dry, chop, and add to rice in bowl.
3. Heat 2 Tbs. oil in skillet over medium heat. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbs. sage, and 2 tsp. thyme sauté 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans, and season with salt and pepper, if desired.
4. Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp.
5. Combine remaining 1/4 cup oil, remaining 5 tsp. garlic, 2 Tbs. sage, and 2 tsp. thyme in bowl. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.