Stuffed pumpkin is a fun and tasty dish perfect for Halloween. This recipe combines the classic flavor of pumpkin with savory fillings to create a meal that looks festive and tastes delicious. Not only is it a great dish for Halloween parties, but it’s also simple to make and can be customized with various ingredients. But before we get into the recipe, let’s take a look at the history of pumpkins and how they became such an important part of Halloween.
The History and Origin of Stuffed Pumpkins in Halloween
The tradition of using pumpkins for Halloween dates back to ancient Ireland. However, in the beginning, pumpkins weren’t the original vegetable used. People in Ireland and Scotland used to carve faces into turnips, potatoes, or even beets. These carved vegetables were lit with candles and placed near windows to ward off evil spirits, especially during the Celtic festival of Samhain, which celebrated the end of the harvest and the coming of winter.
When Irish immigrants came to the United States in the 19th century, they discovered that pumpkins, which were native to North America, were larger and easier to carve than turnips. Over time, the pumpkin became the symbol of Halloween, leading to the famous tradition of carving jack-o’-lanterns.
Today, pumpkins are not just used for decorations but also for cooking. They are a versatile vegetable that can be turned into soups, pies, and even main dishes like stuffed pumpkins.
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Stuffed Pumpkins Recipe
8
servings30
minutes1
hour45
minutes413
kcalIf you’re looking for a delicious vegetarian thanksgiving dinner, this is the one! These stuffed pumpkins are full of flavor and make you feel warm and cozy. You can also make these one day ahead of time and they will still taste amazing.”
Ingredients
1 l oaf sourdough bread, about 1 pound
8 to 12 miniature pumpkins
2 teaspoons olive oil
1 1/2 teaspoons Diamond kosher salt, more as needed for seasoning the pumpkins
1/2 teaspoon freshly ground black pepper, more as needed for seasoning the pumpkins
3 ounces (6 tablespoons) unsalted butter
1 1/2 cups diced onion
1 cup diced celery
2 medium tart apples, such as Granny Smith, peeled and diced
3 cloves garlic, minced
1/4 cup coarsely chopped fresh sage
2 tablespoons coarsely chopped fresh thyme leaves
1 tablespoon finely chopped fresh rosemary
1 cup heavy cream
1 1/2 cups vegetable broth, more as needed
3 l arge eggs, beaten
8 ounces Gruyère cheese, grated
1 cup dried cranberries, optional
Directions
- Gather the ingredients. Position a rack in the center of the oven and heat to 250 F.
- Cut or tear the bread into small pieces, then spread them out on a large rimmed baking sheet.
- Bake the bread until dry, 25 to 30 minutes. Transfer the bread pieces to a large bowl and set aside.
- Increase the oven temperature to 400 F. Wipe out the baking sheet and line it with foil.
- Slice about 1/3 off the tops off of the pumpkins; scoop out the seeds and loose fibers.
- Brush the inside of the pumpkins and lids lightly with olive oil and sprinkle generously with salt and pepper.
- Place the lids back on the pumpkins, arrange them on the baking sheet, and bake until slightly tender, 20 to 25 minutes. Transfer the pan to a rack and set it aside.
- Melt the butter in a large skillet over medium heat.
- When the butter is sizzling, add the onions, celery, and apples to the skillet and sauté until the onions are translucent and the apple is just tender, 6 to 8 minutes.
- Add the garlic, sage, thyme, and rosemary and continue to cook for 2 minutes.
- Transfer the vegetable mixture from the skillet to the bowl of dried bread.
Notes
- If you have extra stuffing, transfer it to a small buttered baking dish and bake it alongside the stuffed pumpkins.
- Look for mini pumpkins in stores from mid-September into November. Stored properly, a fresh mini pumpkin will last for up to 6 months.
- Store whole mini pumpkins in a cool (50 F to 60 F) dark place.
