Stuffed Pumpkin
Stuffed pumpkin is a showstopper that takes very little skill: a hollowed-out pumpkin filled with rice, mushrooms, onion and thyme, topped with cheese and roasted until the flesh is soft and sweet. The lid goes back on to keep the filling moist. Cut it into thick wedges at the table, so each person gets some soft pumpkin and some filling. It makes an easy vegetarian dinner for four.
- Total
- 1 h 45 min
- Prep
- 20 min
- Cook
- 1 h 15 min
- Serves
- 4
- Per serving
- 345kcal
Getting the texture of stuffed pumpkin right
A good stuffed pumpkin has flesh that is soft but not collapsing, with a filling that is moist rather than soggy. Choose a pumpkin that is heavy for its size with no soft spots, and one with thick, dense flesh such as Hokkaido. A 2kg pumpkin holds about 1 litre of filling, which is why the recipe uses 150g of rice.
Cook the rice and mushrooms before filling, as the pumpkin is only in the oven long enough to soften the flesh. Brown the mushrooms until their liquid has gone, otherwise the filling turns watery.
Cooking stuffed pumpkin
Tap a time to start a timer.
- Prepare the pumpkin Heat the oven to 200°C (180°C fan), gas 6. Cut a lid from the top of the pumpkin and scoop out the seeds and stringy flesh with a large spoon. Rub the outside and inside with a little oil and put it on a baking tray with the lid beside it.
- Cook the rice Put the rice and hot stock in a saucepan with a lid, bring to the boil, then cover and simmer on a low heat for , until the liquid is absorbed. Take off the heat and leave covered.
- Cook the filling While the rice cooks, heat 1 tbsp oil in a frying pan over a medium heat and fry the onion for . Add the mushrooms and cook for more, until browned and the liquid has gone, then add the garlic and thyme for . Stir in the rice, salt and plenty of pepper.
- Fill the pumpkin Spoon the filling into the pumpkin and press it down gently. Sprinkle the cheese over the top, put the lid back on and bake for 1 hour.
- Check and rest Test the pumpkin by pushing a knife into the flesh at the side. It should slide in easily. If it is still firm, bake for more. Leave to rest for , then cut into thick wedges to serve.
Serving ideas
Serve the wedges with a sharp green salad, such as a mixed salad. If you like stuffed vegetables, try stuffed peppers next, which use a similar rice filling. The pumpkin seeds can be washed, dried and toasted with salt for a snack.
Common problems and fixes for Stuffed Pumpkin
- The pumpkin collapses or turns mushy.
- It has been overbaked or was too soft to begin with. Choose a firm pumpkin that feels heavy for its size, and check it with a knife from 50 minutes.
- The pumpkin will not stand upright.
- Cut a very thin slice from the base so it sits flat, or stand it in a snug roasting tin.
- The filling is dry.
- Add a splash of stock before the lid goes on, or stir a tablespoon of cream cheese through the rice.
Frequently asked questions about Stuffed Pumpkin
How long does it take to bake?
About 1 hour at 200°C (180°C fan), gas 6, for a 2kg pumpkin. A larger one can take 15 minutes more, so test it with a knife.
Which pumpkin is best for stuffing?
Hokkaido (red kuri) is best, because the skin is edible and it has a sweet, nutty flavour. Onion squash, small sugar pumpkins and acorn squash also work. Avoid big carving pumpkins, which are watery and bland.
Can I make it ahead?
Yes. Make the filling and hollow out the pumpkin a few hours ahead and chill both separately, then fill and bake when you are ready.
Can I add nuts or dried fruit?
Yes, 50g of chopped toasted walnuts or dried cranberries stirred into the filling work well.
How did you like the recipe?
4.7 / 5 · 46 ratings
