Roasted Whole Pumpkin with Stuffing

Roasted Whole Pumpkin with Stuffing creates both sausage bread stuffing and roasted fresh pumpkin in an attractive fresh pumpkin container.
Roasted Whole Pumpkin with Stuffing

Roasted Whole Pumpkin with Stuffing

By Sue Lau | Palatable Pastime

Roasted Whole Pumpkin with Stuffing is my recipe of the day with the  blogging group “From Our Dinner Table”. We  post  weekly  on a variety of topics. This week we are sharing  recipes for  oven roasted recipes.

I am sharing  a recipe for stuffing baked inside a fresh pumpkin. Besides making  a great stuffing side dish, it  also makes a secondary side dish  of roasted  pumpkin squash. The squash is scooped out and can be served with butter, cinnamon and brown sugar .

Roasted Whole Pumpkin with Stuffing

The  pumpkin and  stuffing did take  quite a  lot  longer to get the  stuffing  up to temp and the pumpkin tender  than I really expected. Before this, I have only roasted halves of pumpkin which I scooped out the pulp to make puree. And of course, that method cooks  it much quicker.

But as long as you  start early enough before your planned meal, it pretty much  takes care of  itself, so no worries there. The stuffing  is nice  and moist with  a hint of aroma from the pumpkin, and the squash is nice and tender with that sweet flavor we all crave.

The best part is the pumpkin serves as its own decorative container for the dinner  table, which makes a stunning presentation for  meals such as a special autumn  Sunday dinner, or Thanksgiving feast.

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    Roasted Whole Pumpkin with Stuffing

    Roasted Whole Pumpkin with Stuffing

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    Roasted Whole Pumpkin with Stuffing

    Roasted Whole Pumpkin with Stuffing

    Roasted Whole Pumpkin with Stuffing

    Sue Lau
    Prep Time 25 mins
    Cook Time 3 hrs 30 mins
    Course Side Dish
    Cuisine American
    Servings 8


    • aluminum foil


    • 1 small pumpkin (4-1/2 pounds) (7" wide, cavity capacity 4 cups)
    • 1/2 cup celery
    • 1/2 cup chopped onion
    • 1 teaspoon fresh sage
    • 1 teaspoon fresh rosemary
    • 1 teaspoon fresh thyme
    • 3 tablespoons butter
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup pumpkin puree
    • 1 cup cooked sausage crumbles (I used Jimmy Dean brand precooked)
    • 4 cups dried bread croutons


    • Preheat oven to 375F.
    • Heat the butter in a skillet and saute the onion and celery with the herbs, salt and pepper until they are soft.
    • Stir in the pumpkin puree, sausage crumbles, bread cubes and just enough chicken broth to moisten (depends on how dry the bread is).
    • Slice the top off the pumpkin and scoop out seeds and pulp and discard.
    • Fill the pumpkin with the stuffing mix.
    • Top with the lid and place a large piece of foil over the top of the pumpkin (poking the stem through the foil if needed) and wrapping the pumpkin tightly.
    • Place the wrapped pumpkin in a baking pan just big enough to fit with 1/4 cup water around the bottom.
    • Bake the pumpkin for about 3-1/2 hours or until the temperature in the center of the stuffing is 160F and the pumpkin is tender.
    • Scoop out stuffing into a serving bowl. Then scoop out pumpkin, and if you like, top it with butter, cinnamon and brown sugar, or whatever seasoning or topping you desire.


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4 responses

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