Baked Stuffed Pumpkin Recipe

Name: Baked Stuffed Pumpkin
Yield: 4 servings
Cuisine: American
Ingredients: 3 pounds pumpkin; 1 onion chopped; 2 tablespoons butter; 5 slices baguette; 1/2 teaspoon thyme; 1/2 sage; salt; pepper; 1/2 cup Parmesan cheese grated; 1/2 cup cheddar cheese grated; 1 cup chicken stock; 1 cup heavy cream; olive oil

Servings: persons

3 pounds pumpkin
1 onion chopped
2 tablespoons butter
5 slices baguette
1/2 teaspoon thyme
1/2 sage
salt
pepper
1/2 cup Parmesan cheese grated
1/2 cup cheddar cheese grated
1 cup chicken stock
1 cup heavy cream
olive oil

1
Preheat oven to 400F
2
Cut out small top from pumpkin and clean inside
3
Brush outside of pumpkin with olive oil
4
Cut baguette into 1-inch cubes and bake for about 5 minutes to get a little crisp
5
Meanwhile, saute onions in butter
6
Combine onions with bread crumbs
7
Mix chicken stock with heavy cream, add seasoning
8
Layer bottom with bread crumb mixture, then cheese mixture, then stock/cream mixture; repeat until about 1-2 inches from the top

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds pumpkin, 1 onion chopped, 2 tablespoons butter, 5 slices baguette, and more.

Yes, Baked Stuffed Pumpkin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Pumpkin

How did you like this recipe?

Frequently Asked Questions