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As an Amazon Associate I earn from qualifying purchases. A beautiful centrepiece for your Thanksgiving or Halloween gathering! How to make stuffed pumpkin It’s not as difficult as it looks to make this stuffed pumpkin. Step 1 – Cut the top of the pumpkin and remove the stringy, seedy innards then brush the inside of the pumpkin with some oil and season generously. Step 2 – Saute the onions, garlic and mushrooms. Step 3 – Mix all of the filling ingredients up in a bowl then stuff them tightly inside the pumpkin. Step 4 – Put the lid of the pumpkin on, wrap it all in foil then bake.
Variations Use a squash instead of a pumpkin. Change up the herbs and spices. The beauty of this filling is you can taste as you go to get it just right. Add some extra chopped veggies to the filling. What to serve with stuffed pumpkin This stuffed pumpkin is really versatile and can work as a side or an entree.
It’s perfect served as a centerpiece for Thanksgiving dinner or as a fun meal at Halloween. When working with cooked rice though it’s important to store it properly. Cooked rice should always be cooled very quickly and refrigerated as soon as possible. The shallower the container the quicker it will cool. Do not let it sit out on the counter for a long time. This means that when making this baked stuffed pumpkin in advance, you need to be sure the rice is cooked, cooled and refrigerated very quickly and when you mix the filling up don’t leave it out at room temperature for long. Stuff it into the pumpkin, wrap the pumpkin in foil and refrigerate immediately.
The pumpkin will keep in the fridge for up to 3 days like this. Cooked rice should only be reheated once, so once you’ve made the pumpkin, don’t roast it until you want to eat it. This means that if you are going to a potluck or dinner party, you need to take the uncooked pumpkin with you, keeping it chilled on the way, and roast it while you are there. Or roast it at home right before and transport it while hot, not reheating it again when you get there. How to roast the pumpkin seeds Want to use up the pumpkin seeds from your baked stuffed pumpkin? Roasted pumpkin seeds are super delicious and easy to make. Save the seeds from your pumpkin and roast them quickly and easily.
Simply rinse them with water until they look pretty clean. Don’t worry about a few stringy bits. Toss in a teaspoon or two of oil, sprinkle generously with salt and pepper and spread on a baking tray. 15 – 20 minutes or until crispy.
A beautiful centrepiece for your Thanksgiving gathering! Toast the walnuts in a skillet over medium heat for two minutes until they smell really nutty and toasted. Remove from heat, pour into a small bowl and set aside. Sauté the onions and garlic in one teaspoon of the oil until just starting to turn golden. If you wish to keep the recipe oil-free use a tablespoon or two of water instead of the oil and as more as necessary.