When the leaves turn golden and a crisp chill fills the air, there’s something about warm, savory dishes that brings an extra touch of coziness to the season. Imagine small, tender roasted pumpkins filled with a flavorful herb stuffing that bursts with the aroma of fall spices. These Stuffing Stuffed Pumpkins make a show-stopping side dish or even a main course for those looking for a delicious, vegetarian-friendly feast.

Whether you’re preparing for a holiday gathering or just seeking to elevate a regular meal with something unique, this recipe offers both the beauty and taste that will leave your guests impressed. Here’s how to bring these lovely pumpkins to life.

Why You’ll Love It

This dish blends both visual and culinary appeal. The mini pumpkins serve as an edible bowl, adding a fun and festive touch to any table. With the combination of savory herbs, buttery sautéed vegetables, and a hint of sweetness from optional cranberries, this stuffing is the ultimate comfort food. Topped with toasted nuts for crunch and an optional sprinkle of Parmesan, the contrast of textures is pure perfection.

Plus, these pumpkins are versatile—whether served as a side to your holiday turkey or as the star of a vegetarian spread, they never fail to impress.

Ingredients

For the pumpkins:

4 small sugar pumpkins (about 6-8 inches in diameter)
2 tablespoons olive oil
Salt and pepper to taste

For the stuffing:

1 tablespoon butter
1 small onion, finely chopped
2 stalks celery, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
4 cups cubed bread (preferably day-old)
1/2 cup vegetable or chicken broth
1/4 cup dried cranberries (optional)
1/4 cup chopped pecans or walnuts (optional)
1/4 cup grated Parmesan cheese (optional)

Directions

Step 1: Preheat Your Oven

Set your oven to 375°F (190°C). This gives your pumpkins a nice roasted finish.

Step 2: Prepare the Pumpkins

Start by slicing the tops off the pumpkins and scooping out the seeds and stringy pulp. Brush the insides with olive oil, and season with salt and pepper. Arrange the pumpkins cut-side down on a baking sheet and roast for 25-30 minutes, just until tender but still sturdy enough to hold their shape.

Step 3: Prepare the Stuffing

While the pumpkins are roasting, melt butter in a skillet over medium heat. Sauté the chopped onion and celery for 5-7 minutes until softened. Add minced garlic, thyme, sage, and rosemary, cooking for another 1-2 minutes to release the fragrant flavors. Stir in the cubed bread, and pour in the broth, allowing the bread to absorb the moisture. For an extra flavor burst, toss in the dried cranberries and chopped nuts (both optional but recommended). Season with salt and pepper to taste.

Step 4: Fill the Pumpkins

Remove the roasted pumpkins from the oven and flip them upright. Spoon the prepared stuffing into each pumpkin, lightly packing it without overfilling. For extra richness, sprinkle some Parmesan cheese on top if you like.

Step 5: Finish Roasting

Return the stuffed pumpkins to the oven for another 15-20 minutes, until the tops are golden and the pumpkins are tender.

Step 6: Serve

Garnish with a sprinkle of fresh herbs like parsley or thyme, and serve warm. These gorgeous little pumpkins can be the star of your meal or a delightful side dish to complement your fall feast.

Tips for Success

Pumpkin Varieties: Sugar pumpkins work best, as they have a tender flesh and hold their shape well. Avoid using jack-o’-lantern pumpkins, as they tend to be too stringy and watery.
Bread Choice: Day-old bread is perfect for this recipe, as it absorbs the broth without becoming mushy. Sourdough or whole grain bread adds a nice complexity, but you can use any bread you prefer.
Optional Add-ins: You can play around with flavors by adding sautéed mushrooms, chopped apples, or even cooked sausage for a heartier stuffing.

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