Baked Stuffed Pumpkin

Baked Stuffed Pumpkin recipe

If you’re searching for a show stopping fall recipe for your holiday table, check out this Baked Stuffed Pumpkin recipe.

This quinoa stuffed pumpkin recipe was inspired by a recipe I saw in the Spirit of the Harvest: North American Indian Cooking cookbookHidatsa Stuffed Sugar Pumpkin. I made it for my family several years ago and loved the idea of stuffing sugar pumpkins with a mixture of wild rice, vegetables, and ground meat.

This time instead of wild rice, I decided to use quinoa and a mixture of ground venison, dried cherries, and butternut squash.

The result is a sweet and savory stuffed pumpkin recipe that’s impressive to look at but surprisingly simple to make. It’s truly one pot cooking where you can eat the pot!

This baked stuffed pumpkin recipe uses ground venison, quinoa, dried cherries & butternut squash. This one pot recipe for fall & Thanksgiving is easy to make.

This Baked Stuffed Pumpkin recipe packs a nutritional wallop

Not only is this Baked Stuffed Pumpkin recipe delicious, it’s also good for you!

Quinoa – Contains a balanced set of essential amino acids and is a good source of protein. Quinoa’s also a good source of dietary fiber, phosphorus, magnesium and iron. It’s gluten-free and considered easy to digest, too.

Cherries – According to the Cherry Marketing Institute, compared to other fruits, tart cherries have among the highest levels of disease-fighting antioxidants, and contain 19 times more beta carotene than blueberries or strawberries. There’s also some evidence that links cherries to many important health benefits from helping to ease the pain of arthritis and gout, to reducing risk factors for heart disease, diabetes and certain cancers.

Venison – A super lean protein that is high in iron, but low in saturated fat. Venison is also a very good source of vitamin B12, providing 60.0% of your recommended daily value as well riboflavin (40.0% of the RDV), niacin (38.0% RDV) and vitamin B6 (21.5% of the RDV).

Butternut Squash – Squash high in dietary fiber, heart healthy, and has significant amounts of potassium, vitamin B6, and folate. It’s also rich in phytonutrients and antioxidants, which may give it an anti-inflammatory effect.

Pumpkin – Full of fiber and vitamin A and low in calories.

Baked Stuffed Pumpkin recipe

This Mama’s tips for making Baked Stuffed Pumpkin

Do not use a regular pumpkin when making your Baked Stuffed Pumpkin recipe. You know, the kind you use for Halloween decorating! Instead, look for sugar pumpkins, which are sweeter and less stringy. They’re usually smaller and can be found next to the squash.

For this sweet and savory stuffed pumpkin recipe, you can use ground lean beef, ground turkey, or ground buffalo instead of ground venison.

If you want to make a vegetarian stuffed pumpkin recipe, leave out the ground venison and double the quinoa, squash and cherries. Or you can use ground tofu crumbles instead of the venison.

If you can’t find dried unsweetened cherries, use dried cranberries, chopped up dates or sliced up dried plums (prunes).

Instead of quinoa, you can substitute farro, brown rice, whole wheat tabouleh or wild rice. However, note that farro and tabouleh aren’t gluten free.

If there’s too much stuffing, any extra can be put into a casserole dish and baked along side your pumpkin. Cover with foil and add some water or broth to keep the extra stuffing moist.

You may find that you have a lot of pumpkin left over, especially if your kids gobble up the venison and quinoa, and won’t touch the pumpkin, like mine tend to do. If that’s the case, peel off the skin, and cut pumpkin up into chunks. You can serve the reheated pumpkin with a little bit of grated Parmesan cheese. Or you can add the pumpkin chunks to soups, chili, and stews.

Baked Stuffed Pumpkin recipe

Quinoa and Venison Stuffed Pumpkin

Ingredients

  • 1 medium to large sugar pumpkin (also called a pie pumpkin) 4-5 pounds
  • 1 medium onion, chopped (about 1 cup)
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon canola oil
  • 1 pound ground venison
  • 2 teaspoons ground cumin
  • 2 cups cooked quinoa
  • 1/2 cup dried unsweetened cherries
  • 2 cups butternut squash, cubed

Directions

  1. Prepare quinoa per package instructions. Usually 1 cup of dried quinoa equals three to four cups of cooked quinoa.
  2. Preheat oven to 350 degrees F.
  3. Cut the top off the pumpkin and remove strings and seeds. Put top aside. Reserve the pumpkin seeds for another use.
  4. Prick the cavity with a fork and rub with 1 teaspoon salt.
  5. Rub the outside of the pumpkin with the oil.
  6. Place the pumpkin on a rimmed baking sheet and set aside.
  7. Add ground venison, chopped onion, minced garlic and ground cumin to a heated sauté pan. Cook until venison is browned.
  8. Turn off heat and add cooked quinoa, cherries and butter nut squash. Stir until evenly mixed.
  9. Stuff pumpkin with the venison and quinoa mixture and cover with the lid to keep it moist.
  10. Place 1/2″ water in the bottom of the rimmed baking sheet and place in the oven. (As it cooks, add more water to the pan as necessary to avoid sticking.)
  11. Bake for 45 minutes to an hour until the pumpkin skin starts to “bubble” and is tender. Do not over cook as the pumpkin will collapse.
  12. To serve, cut pumpkin into wedges, giving each person a slice of pumpkin and the venison and quinoa stuffing. Or you can scoop the sides of the pumpkin while scooping out the venison and quinoa mixture. Make sure to mix in the pumpkin before serving.
Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Total Time: 2 Hours
Servings: Serves 8
  • Serving size: 1/8 of recipe

Originally published on November 10, 2010. Updated with new pictures and information.

Searching for stuffed pumpkin recipes? This Baked Stuffed Pumpkin recipe uses ground venison, quinoa, dried cherries and butternut squash. This fall and Thanksgiving pumpkin recipe is gluten free, healthy and packed with nutrition. It's a one pot recipe that looks impressive but is super easy to make. #glutenfree #pumpkin #venison #fruit #fall #thanksgiving #halloween #holiday #dinner #healthy #quinoa

3 thoughts on “Baked Stuffed Pumpkin

  1. Gretta Hewson

    I am so happy I saw this recipe because I never would have thought to stuff a pumpkin and bake meat inside of it. It was a very healthy well balanced meal as well. Thanks for this recipe annemarie.

    Reply
  2. Meg Boone

    I’ve made this for two or three years running now but cant find a good source of venison near me in Massachusetts, so I have used buffalo. I adapted it from the same book, Spirit of the Harvest, which I picked up at a visit to the Plimouth Plantation gift shop. I also learned the hard way about how crunchy the rice on top gets if you bake it with out the pumpkin lid. I can’t wait to try the quinoa version. My children aren’t all that excited about wild rice either.

    Reply
    1. annemarie Post author

      Meg, I’m married to my “good source of venison.” But if I didn’t have a husband who hunted, buffalo is great are are lean beef or ground turkey.

      What is it with kids and wild rice? I just don’t get it.

      Reply

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