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Mini Stuffed Pumpkin Recipe

  • Prep 50 mins
  • Cooking 40 mins
  • Serves 4
  • Difficulty Medium

For a tasty meal that looks great, our stuffed pumpkin will have your mouth watering.

We make the stuffing with a secret ingredient – our fan favourite Sourdough Vienna – then mix it together with sautéd onions, apple, craisins, bacon, lemon rind and more. The result is a sweet and savoury stuffing that gets roasted to perfection, pairing beautifully with the mini pumpkins. Top it with melted cheese and you’re ready to go.

If you’ve been after a stuffed roast pumpkin recipe, look no further. Once you’ve tried this you’ll want to make it again and again!

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Ingredients

Ingredients

Stuffing

1 day old Bakers Delight Sourdough Vienna, finely chopped
50g butter
1 large onion, finely diced
1/2 cup (125g) bacon, finely diced
1 celery stick, finely diced
1 granny smith apple, peeled and grated
1/3 cup (45g) craisins
1 tbs lemon rind
1/3 cup (35g) walnuts, toasted
1 egg, beaten
1/2 cup parsley, finely chopped
Salt and pepper to season

Pumpkins

5-6 mini pumpkins
2 cups shredded cheese
Pre-made Sourdough stuffing
Olive oil
Salt & pepper

Method

  1. Stuffing

    1. Step 1

      Place butter into a large saucepan over a medium heat for 1 minute. Sauté onion, bacon and celery for 5 minutes, add granny smith apple, craisins and lemon rind. Cook for a further 2 minutes and transfer into a large bowl

    2. Step 2

      Add chopped Bakers Delight Sourdough Vienna, egg, parsley and salt and pepper

    3. Step 3

      Sprinkle onto a tray and bake for 35 minutes. Remove from oven and transfer into a bowl

  2. Pumkpins

    1. Step 1

      Pre heat oven to 180 degrees

    2. Step 2

      Cut the top off each pumpkin and scape out the seeds inside, place onto a large baking tray or dish

    3. Step 3

      Brush the inside of the pumpkins and lids lightly with olive oil and sprinkle generously with salt and pepper, place the lids back on and bake until slightly tender, around 20 minutes

    4. Step 4

      Fill each hollowed out pumpkin with Sourdough stuffing, top with shredded cheese

    5. Leaning the lids on the mini pumpkins, return them to the oven and bake for a further 25-35 minutes, until the pumpkins are cooked, stuffing is crispy and cheese has melted. Serve immediately

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What flavours go well with pumpkin?

Pumpkin is versatile and pairs well with lots of different flavours depending on what you’re making. For savoury dishes and dinners, try adding flavours like cumin, chilli, or cayenne pepper, nuts, cheeses, mushrooms, potatoes and sour cream. For sweet treats try cinnamon, nutmeg, chocolate, honey, or brown sugar. 

Can you eat pumpkin skin?

Yes you can eat pumpkin skin, and like other fruits and vegetables, the skin is the most nutritious part. If you’re roasting your pumpkins, the skin will go soft and sometimes crispy so it’s easy to eat. For something like a puree, stick to using only the flesh of the pumpkin as this will produce a sweeter end result.

Why is my roast pumpkin soggy?

If you’re roasting pumpkin and it goes soggy, it’s probably because you’ve had the pieces sitting too close together on the baking tray. For the best results, don’t overcrowd your pumpkin.

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