‘Tis the season for Pumpkins and Stuffing!

Stuffed Pumpkin

(Recipe adapted from http://jjbegonia.com/2013/09/30/stuffed-pumpkin-recipe/ Check out her site…it is awesome!)


Serves 4 as a side dish or 2-3 as a main

Ingredient List

1 Sugar Pumpkin (about 3-4 lbs)

1lb Pork Sausage (loose) -Kings Roaming Angus Farm (from NY purchased at the farmer’s market)

3/4 Herb Baguette chopped into 1/2 inch cubes (I used a garlic and rosemary baguette from the Hastings Farmer’s Market today)

1 Green Pepper diced

3 celery stalks diced

3 cloves of garlic

~1 cup melty cheese- I used half cheddar, half peccorino (since that’s what I had)

~1/4 cup chicken stock (or wine)

1/3 cup half and half

a generous pinch of nutmeg and cinnamon

black pepper


(how pretty is that garlic!?)

Preheat oven to 350

Cut a hole in the top of your pumpkin (imagine you are carving it.) Scoop the insides clean of pulp and reserve the seeds. Oil and salt and pepper the inside of the clean pumpkin.

Start the stuffing by cooking your sausage (remove from casing if necessary)

Add diced celery, peppers, and garlic and brown

use the chicken stock to deglaze the pan- scraping up the brown bits on the bottom of the pan

Pile your bread (1/2 inch cubes) and your cheese in a big mixing bowl

Add cooked sausage and veggies to the bread/cheese and mix together

Spike the half and half with nutmeg and cinnamon

Stuff the pumpkin alternating pouring a bit of half and half with some stuffing


Put the top on the pumpkin and place in a round dutch oven or a high casserole dish (this will help the pumpkin keep it’s shape but it does not effect the flavor.)


The stuffing will overflow but that is OK.

Bake until a knife pierces the pumpkin easily (about 1-2 hrs)

Note: If you can’t locate an herbed baguette, add whatever spices you like (rosemary, thyme, oregano, etc would work)

** you can omit sausage to make the dish vegetarian


To Serve: Let cool for 15 minutes and you can either slice the entire thing into halves or quarters and serve or you can scoop out the insides (be sure to scoop some pumpkin flesh!) and serve as a side dish.


I absolutely love the deep orange color of the pumpkin fresh out of the oven!



Stay tuned for a delicious recipe using the pumpkin seeds!


Happy October!!! Xo, SW and Sweet P



About Siobhan

My name is Siobhan and I live with my husband and our beautiful daughter in New York. I love real, whole, healthy food and I am passionate about biodynamic farming practices. I try to eat locally as often as possible and to support my local farmers.
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4 Responses to ‘Tis the season for Pumpkins and Stuffing!

  1. Stephanie says:

    This looks delicious!!

  2. jjbegonia says:

    Thank You so much for the sweet mention! Your pumpkin looks beautiful : )

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