Baked Stuffed Pumpkin – A Flavour-Packed, Cozy Dish
This Baked Stuffed Pumpkin is comforting, flavourful, and perfect for cozy dinners or special occasions. Whether you’re serving it as a centre piece meal or a beautiful side dish, it’s nourishing, satisfying, and packed with texture.
Ingredients
Pumpkin
- 1.5 kg butternut pumpkin hollowed out, seeds removed
- 1 tbsp olive oil for brushing
- salt and pepper
For the Filling
- 1 cup finely chopped mushroom
- 1/2 cup crumbled tofu
- 1/4 cup crushed toasted walnuts
- 1 onion diced
- 2 garlic cloves minced
- 1/4 cup diced kalamata olives
- 1 cup kale finely chopped
- 1 tbsp miso paste
- 1 tbsp nutritional yeast flakes
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- salt and pepper
To Serve
- fresh herbs e.g parsley, mint
- toasted walnuts
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C).
Prepare the Pumpkin
- Scoop out the seeds and stringy bits inside.
- Brush the inside with olive oil, season with salt and black pepper.
- Roast in the oven for 20-25 minutes, until slightly softened but still firm enough to hold its shape.
Prepare the Filling
- While the pumpkin is roasting, heat 1 tbsp olive oil in a pan over medium heat.
- Add onion and garlic, sautéing for 3-4 minutes until softened.
- Stir in the kale, mushrooms, tofu, olives, and dried herbs.
- Cook for 4-5 minutes until everything is fragrant and well combined.
- Turn off heat. Add miso paste, nutritional yeast and toasted walnuts.
- Season with salt and pepper to taste.
Stuff the Pumpkin & Bake
- Remove the roasted pumpkin from the oven and spoon the filling inside, pressing down lightly.
- Return the stuffed pumpkin to the oven and bake for 25-30 minutes, until the pumpkin is fully tender and can be easily pierced with a fork.
Garnish & Serve
- Let the pumpkin cool slightly before slicing into wedges.
- Sprinkle with fresh herbs.