Baked stuffed pumpkin is a tasty autumn main course or single dish, delicious and easy to make.
Stuffed with pumpkin pulp, sausage, and melty cheese, enriched with toasted hazelnuts, it’s perfect for a dinner with friends or Sunday lunch, a rich and very scenic dish.
Read on to learn how to make baked stuffed pumpkin with the easy recipe below, as usual, right after the photo 😉
You might also be interested in the following pumpkin second course recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 Butternut squash (about 3.3 lbs)
- 10.5 oz sausage
- 4.2 oz fontina cheese
- 1 onion
- toasted hazelnuts
- sage
- extra virgin olive oil
- salt
Preparation of Baked Stuffed Pumpkin
Cut the pumpkin in half and remove the seeds and filaments.
Scoop out the inner pulp to create the stuffing area, keeping it aside.
Brush the inside with some extra virgin olive oil, season with a bit of salt, and place the two pumpkin halves on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 392°F for thirty-five minutes.Meanwhile, cut the extracted pumpkin pulp into small pieces.
Skin the sausage and chop it.
Chop the onion.
Heat a drizzle of extra virgin olive oil in a large pan and sauté the onion.
Add the pumpkin pulp and season it with some sage leaves and salt.Mix to flavor, then add the crumbled sausage.
Mix again and cook for about ten minutes, then add a cup of water and bring everything to cooking.
Cut the fontina into small pieces.
Take the two now-cooked pumpkin halves and stuff them with the pumpkin and sausage mixture.
Add the fontina cubes and sprinkle with some toasted hazelnuts.Bake at 374°F in static mode for another thirty minutes.
Remove from the oven and serve your baked stuffed pumpkin hot.
Notes
Also visit the collection of recipes Pumpkin Second Courses with many easy and delicious pumpkin ideas: you can find it directly by clicking HERE.
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