Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Description

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.


Ingredients

Scale
  • 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

Instructions

  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.

Notes

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 ®