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Roasated Pumpkin with Apple Cashew Stuffing on a white platter

Roasted Pumpkin with Apple-Cashew Stuffing

  • Author: By Lee Clayton Roper
  • Yield: 6 to 8 servings 1x
  • Category: Side dishes, make ahead, vegetarian


Roasted Pumpkin with Apple-Cashew Stuffing is beautiful, elegant, delicious, healthy – and perfect for Thanksgiving, too! A hollowed out pumpkin is stuffed with a mixture of cooked rice, quinoa, herbed stuffing, apples, cashews, onions, celery and spices. Easy to prepare and impressive to serve.


  • 1 small (4- to 5-pound) pie pumpkin (a.k.a. sugar pumpkin or sugar pie pumpkin)
  • olive oil
  • 2 tablespoons butter
  • 1 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 2 cups herbed stuffing mix
  • 2 cups mixed cooked white rice, brown rice and/or quinoa
  • 2 granny smith apples, cored and chopped
  • 1 cup chopped roasted cashews
  • 1 to 2 cups vegetable or chicken stock
  • 3/4 teaspoon poultry seasoning
  • kosher salt, to taste
  • fresh ground pepper, to taste


  1. Preheat oven to 325 degrees. Line a large rimmed cookie sheet with parchment paper.
  2. Cut the top off the pumpkin by cutting out a 5 to 6-inch circle – at an angle – around the stem. Clean stringy pieces off inside of top and set aside.
  3. Remove seeds and stringy pulp from inside of pumpkin; I start using a wheel pizza cutter to scrape out the big hunks, then use a grapefruit spoon for the smaller stringy pieces. Oil inside and outside of pumpkin. Set aside.
  4. In a large skillet or sauté pan, melt butter over medium-low heat. Add onions and celery and cook until soft, stirring occasionally. Remove from heat and stir in breadcrumbs, cooked rice, apples and nuts. Stir in 1 cup stock; add more as needed to moisten mixture (I usually only need 1 cup, unless preparing ahead – see note below). Season with poultry seasoning, salt and pepper.
  5. Spoon stuffing mixture into pumpkin and place on prepared cookie sheet. Put on pumpkin top and bake for 1 1/2 hours, or until inside pumpkin flesh is tender and outside skin is nicely browned.
  6. When serving, scoop out some of the pumpkin with the dressing.


Make ahead: Pumpkin can be stuffed and cooked up to 24 hours in advance, covered and refrigerated. Bring to room temperature and reheat in a 325-degree oven. Put in more broth (1 1/2 to 2 cups).

© A Well-Seasoned Kitchen ®