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Baked Stuffed Pumpkin

17/11/2023

The baked stuffed pumpkin is a delicious autumnal dish that is fairly simple to prepare, which can become a main dish or an elegant side dish. Here is the recipe:

Ingredients

  • 1 medium pumpkin (about 1-1.5 kg)
  • 200 g of rice (preferably a type that holds up well during cooking, like Arborio or Carnaroli)
  • 1 small onion
  • 100 g of smoked pancetta (optional for a vegetarian version)
  • 100 g of grated cheese (Parmesan or pecorino)
  • 500 ml of vegetable broth
  • Extra virgin olive oil
  • Salt and pepper
  • Aromatic herbs to taste (rosemary, sage, thyme)
  • (Optional) 150 g of mushrooms, to enrich the filling

Preparation

  1. Preheat the oven to 180 °C.
  2. Wash the pumpkin, cut it horizontally to create a “lid” and set it aside. Remove the seeds and the stringy flesh without damaging the rind.
  3. With a spoon, scoop out some of the flesh to make room for the filling. Make sure to leave at least 2-3 cm of flesh attached to the skin. Dice the removed flesh.
  4. In a pan, sauté the chopped onion with a drizzle of oil. Add the diced pancetta and let it brown. (Skip this step for a vegetarian version.)
  5. Add the sliced mushrooms and pumpkin dices, sauté until they start to soften.
  6. Add the rice and toast it for a couple of minutes. Season with salt, pepper, and chopped aromatic herbs.
  7. Gradually pour the hot vegetable broth into the rice and let it cook until the rice is al dente.
  8. When the rice is almost cooked, turn off the heat and add the grated cheese, mixing well.
  9. Stuff the pumpkin with the rice, cover with the “lid” and wrap it in aluminum foil.
  10. Bake the pumpkin and cook it for about 1 hour and 30 minutes or until the pumpkin feels soft to the touch.
  11. Remove the lid and aluminum foil, increase the temperature to 200 °C and let it gratinate for another 10-15 minutes to brown the surface.

Serve the baked stuffed pumpkin directly at the table, cutting portions for your guests.

Fun Fact

The pumpkin has very ancient origins and was already being cultivated in Latin America 8,000 years ago. Today, it is highly valued in Italian autumn cuisine for its versatility and sweetness. Stuffing and baking enhance its flavor and make it a comfortable dish suitable for the cold season.

Baked Stuffed Pumpkin