Best Baked Stuffed Pumpkin Recipes

BAKED STUFFED PUMPKIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.
• Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.
• In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.
• Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture.

BAKED ITALIAN PUMPKIN BLOSSOMS STUFFED WITH RICOTTA (FIORI DI ZUCCA RIPIENI DI RICOTTA)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and drizzle with olive oil.
• Remove stamens from blossoms, wash, and dry well.
• Combine ricotta, egg, Parmesan cheese, nutmeg, mint, salt, and pepper in a bowl; mix well. Carefully stuff about 1 tablespoon ricotta mixture into each pumpkin blossom and pinch the ends closed. Place on the prepared baking sheet.
• Bake in the preheated oven until browned, about 20 minutes.

BAKED STUFFED PUMPKIN

Steps:

• Preheat oven to 350 .
• Cut top from pumpkin and clean.
• Coat inside with butter and 1/4 cup brown sugar.
• Saute ground beef, onion, cabbage, and peppers in oil in large skillet. Drain fat.
• Add corn and barley to mix, then stuff mix into pumpkin.
• Add remaining brown sugar on top. Put on pumpkin top.
• Place pumpkin in a shallow pan with 2" of hot water. Bake for 1 1/2 to 2 hrs., or until tender.

BAKED STUFFED PUMPKIN

Steps:

• Preheat oven to 350 degrees F.
• Cut off the top of the pumpkin and set it aside.
• Scoop out seeds with a metal spoon.
• In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins and rum.
• Add the ginger, nutmeg and cinnamon; mix well.
• Spoon the mixture into the cleaned pumpkin and replace the top.
• Set pumpkin on a baking stone or a baking sheet.
• Bake for 1 hour in the preheated oven, or until pumpkin begins to soften.
• Remove from oven, stir (scraping the sides gently so that some pumpkin falls into the apple mixture).
• Serve warm.

BAKED AUBERGINE STUFFED WITH ROAST PUMPKIN, FETA & WALNUT WITH MINTED COURGETTES

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the aubergines in half lengthways, leaving the stem in place (this can be removed when eating). Using a small sharp knife, scoop out the inner flesh leaving a shell about 1cm thick. Chop the flesh and put into a bowl.
• Peel the pumpkin or squash, remove the seeds, then cut into 1-2cm dice and mix with the chopped aubergine and red onion. Mix in the cumin, garlic and 2 tbsp oil and toss together with some salt and black pepper. Lay on a baking tray lined with parchment paper. Rub 1 tbsp oil over the aubergine halves and season. Place, cut-side down, on another tray lined with parchment paper. Bake for 15-20 mins, until the pumpkin and aubergine shells are almost cooked through.
• Tip the pumpkin mixture back into the bowl and stir through the mixed herbs, feta and walnuts. Turn over the aubergine halves, then pile up the mixture inside. Drizzle with the remaining 1 tbsp oil and bake for 20 mins, at which point the pumpkin will be fully cooked. If it starts to colour too much, cover loosely with foil.
• Meanwhile, make the courgette salad. Top and tail the courgettes, then slice very thinly into wide ribbons. Toss with the zest, juice of half the lemon and the oil. Leave for 10 mins to let the courgettes soften a little.
• To serve, toss the herbs through the courgettes and cut the remaining lemon half into wedges. Place an aubergine half on each plate, pile up the salad beside it and serve with a lemon wedge.