Delicious Recipes

Baked Stuffed Pumpkin

bricciola
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The baked stuffed pumpkin is a complete and easy recipe, impressive and perfect for autumn.

If you love pumpkin and want to make a tasty dish a bit different from the usual, try this preparation.

You will need a few delicious ingredients for a healthy and delicious dish.

If pumpkin is among your favorite foods, take a look at these other recipes I’ve left for you right below:

  • Difficulty: Very easy
  • Cost: Very cheap
  • Preparation time: 10 Minutes
  • Portions: 3People
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: Autumn, Winter

Ingredients

  • Half pumpkin (I used butternut squash but another type is also fine)
  • to taste extra virgin olive oil
  • to taste salt
  • 3 tbsps breadcrumbs
  • 7 oz ground turkey (beef is also fine)
  • 2 tbsps eggplants in oil
  • 1.75 oz smoked provola cheese
  • 0.7 oz grated Parmesan cheese
  • to taste garlic
  • to taste mixed roast spices

Tools

  • 1 Baking tray
  • 1 Baking mat oven or compostable parchment paper
  • 1 Cutting board
  • 1 Fork
  • 1 Knife

Steps

  • Wash the pumpkin and cut in half.

    I used the “nocciola” type but you can also use Delica or another pumpkin that you can fill.

    With a spoon remove seeds and strands.

    Brush the inside with oil and slightly salt.

    Place the pumpkin on a baking pan/tray.

    Bake in a static oven at 350°F for 30–40 minutes, until it starts to soften.

    While the pumpkin is cooking, in a pan cook the ground meat with garlic, salt, and your preferred spices.

    This time I used some leftover meatballs instead of ground meat, and it turned out delicious anyway.

    Once the pumpkin is cooked, start stuffing.

    Make a layer with the ground meat, then the eggplants in oil and diced scamorza.

    Sprinkle with Parmesan, breadcrumbs, and a bit of oil.

  • Put back in the oven for about 20 minutes, until the filling is all combined, golden and stringy.

    Let it cool for 10 minutes before serving.

Storage of Baked Stuffed Pumpkin

If you have leftover baked stuffed pumpkin, let it cool completely before putting it in the fridge.
Place it in an airtight container.
It can be stored for 2–3 days.
To reheat it:
Oven at 340–350°F for 15–20 minutes (covered with foil)

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Author image

bricciola

Hello, I'm Simona, and my page is called BriCciola in cucina, because I dedicated it to my mom and dad, who have called me that since I was little. I'm not a chef, and in my life, I've always dealt with completely different things, but cooking, along with dancing, has always been one of my great passions. However, my greatest inspiration came from the dishes prepared first by my grandmother and now by my mom. Here on my cooking blog, I'll guide you from appetizers to desserts, with recipes designed for a healthy and mindful lifestyle. Balanced dishes, carefully chosen ingredients, and lots of flavors, because eating well never means giving up pleasure. I love eating, but I also like taking care of my health, my family's health, and, in a way, the health of everyone who tries my recipes. That's why daily life should be rich in flavor, but always with a focus on healthy eating. Thank you, I look forward to seeing you.

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