Baked stuffed pumpkin: the recipe for a original and tasty dish

Baked stuffed pumpkin is a delicious and very nice to see dish starring the queen of the autumnal vegetable garden. Quick and easy to prepare, just choose a small pumpkin with a firm and consistent pulp, dig it slightly, to transform it into a greedy casket, and then pass it in the oven with oil, salt and aromas to taste. Once baked, the pumpkin lends itself to welcoming any filling you prefer; we have chosen legumes, cherry tomatoes, peeled hazelnuts and pitted black olives, for a result that is not only greedy, crunchy and colorful, but also healthy and light. Ideal to serve as a rich side dish, to be followed by a second protein-based course, or as a single dish to combine with a few slices of toast to make it complete and balanced. So let’s find out how to prepare it perfectly by following our recipe step by step.

How to prepare baked stuffed pumpkin

First of all, cut the ends of the pumpkin (1) and then cut it in half.

Using a spoon, remove the seeds and internal filaments (2).

Obtain the pulp of the pumpkin with a spoon (3), then set it aside.

Transfer the hollowed out pumpkin on a baking sheet, lined with parchment paper, and add a few sprigs of rosemary, thyme and garlic cloves inside (4). Season with a drizzle of oil and bake at 180 degrees C for about 20 minutes.

Meanwhile, chop the pumpkin pulp (5).

Wash the cherry tomatoes and cut them into wedges (6).

Beat the pitted olives with a knife and then coarsely chop the hazelnuts (7).

Rinse the legumes under cold running water, then drain them with a colander (8) and add them to the pumpkin; add all the other ingredients, season with salt and mix well.

Once baked, take the pumpkin out of the oven, fill it with the prepared filling (9) and bake it again at 180 degrees C for another 20 minutes.

After the baking time has elapsed, take the pumpkin out of the oven, let it cool and serve it (10).

How to store baked stuffed pumpkin 

Baked stuffed pumpkin can be preserved in the refrigerator, sealed on the surface with a sheet of cling film, for up to 2 days. Freezing is not recommended.