Stuffed Pumpkin Recipe EATbyalex


1 large pumpkin (around 1 kg)
220 g cooked chickpeas or 220 g cooked quinoa or 220 g cooked chestnuts
500 g mixed mushrooms – cut in 1 cm cubes
60 g olive oil for the mushrooms and some more for the outside of the pumpkin
3 sprigs rosemary – remove stalk and cut finely
3 sprigs thyme – remove stalk and cut finely
1 sprig sage – remove stalk and cut finely
4 garlic cloves – finely cut
1 large onion – finely chopped
50 ml white wine
60 g walnuts – chopped
1/2 teaspoon salt
black pepper to taste


Start by steaming the pumpkin for 15 minutes at 100 degrees with 100% humidity. This step makes the baking much faster and also makes it much easier to empty the pumpkin.

In a pan, add the olive oil and heat up. Add onions and garlic and fry for 4 minutes. Add the herbs and mushrooms, cook for 5 minutes and deglaze with white wine. Continue cooking until the mushroom have reduced for around 12-15 minutes. Add walnuts and chickpeas (quinoa or chopped chestnuts) and cook another 5 minutes. Season with salt and pepper.

After the pumpkin steaming is done, cut the top (around 5 cm from the top) and remove the seeds inside. Fill with the mushroom stuffing you just prepared, add the pumpkin lid and brush the outside with olive oil. Transfer to a tray and cook at 180 degrees for 30-40 minutes. It should be soft and golden. If you have more stuffing than what fits in the pumpkin, add to a different tray, cover it and cook simultaneously as the pumpkin.

Remove from the oven and cool for 10 minutes before serving.