Fall is the season of cozy gatherings, warm flavors, and creative dishes that bring joy to the table. Imagine serving a beautifully roasted pumpkin stuffed with savory, herby goodness—a dish that doubles as a centerpiece and a feast. This Baked Stuffed Pumpkin with Cheese and Herbs is your ticket to impressing family and friends while celebrating the bounty of the season. Let’s dive into this delightful recipe that combines the richness of cheese, the depth of fresh herbs, and the sweetness of roasted pumpkin.

Why You’ll Love Baked Stuffed Pumpkin with Cheese and Herbs

This recipe is more than just a meal; it’s an experience. The stuffed pumpkin brings together hearty bread, savory sausage, aromatic herbs, and tangy cranberries, all baked to perfection. It’s ideal for holiday gatherings, potlucks, or a comforting dinner at home. Plus, it’s as visually stunning as it is delicious.

Ingredients You’ll Need

Main Ingredients:

Ingredient	Quantity
Sugar pumpkin	1 (4-5 lbs)
Salt and pepper	As needed
Dried bread cubes	8 cups
Olive oil	1 tbsp
Onion	1, diced
Celery	2 stalks, diced
Ground mild Italian sausage	1 lb
Granny Smith apples	2, peeled and diced
Garlic	2 cloves, minced
Chicken stock	2 cups
Eggs	3 large
Fresh sage	3 tbsp, chopped
Fresh thyme leaves	1 tbsp
Dried cranberries	1 cup

Optional Ingredients:

• Grated Parmesan or Gruyère cheese for an extra layer of flavor.
• Chopped pecans or walnuts for added crunch.

Step-by-Step Instructions

1. Prepare the Pumpkin

1. Preheat your oven to 350°F (175°C).
2. Cut the top off the pumpkin at an angle to create a lid. Scoop out the seeds and stringy insides.
3. Season the inside of the pumpkin with salt and pepper. Set it aside while you prepare the stuffing.

2. Cook the Filling

1. Heat olive oil in a large sauté pan over medium heat.
2. Add the diced onions and celery, cooking until they become tender and fragrant.
3. Stir in the ground sausage, breaking it into small pieces as it browns.
4. Add the diced apples and cook until they soften.
5. Finally, stir in the minced garlic and cook until fragrant. Remove the pan from heat.

3. Assemble the Stuffing

1. In a large bowl, combine the sausage mixture with the bread cubes.
2. In a separate bowl, whisk together the chicken stock, eggs, chopped sage, thyme leaves, salt, and pepper.
3. Pour the liquid mixture over the bread cubes, stirring to combine.
4. Fold in the dried cranberries for a touch of sweetness.

4. Stuff the Pumpkin

1. Carefully spoon the stuffing mixture into the hollowed-out pumpkin, pressing it down gently to pack it in.
2. Place the pumpkin top back on as a lid.

5. Bake the Pumpkin

1. Place the stuffed pumpkin on a parchment-lined baking sheet.
2. Roast in the preheated oven for 1 ½ hours.
3. Remove the lid and bake for an additional 30-40 minutes, or until the pumpkin flesh is tender and the stuffing’s internal temperature reaches 160°F (70°C).

6. Serve and Enjoy

1. Let the roasted pumpkin rest for 10 minutes before transferring it to a serving dish.
2. Serve by slicing the pumpkin into wedges or scooping out the stuffing along with the tender pumpkin flesh.

Tips for Success

• Choose the Right Pumpkin: Use a sugar pumpkin or pie pumpkin for the best texture and flavor.
• Don’t Overstuff: Leave a little room at the top to prevent the stuffing from spilling over as it bakes.
• Add Cheese for Extra Flavor: Sprinkle grated Parmesan or Gruyère on top of the stuffing before baking for a golden, cheesy crust.
• Customize the Filling: Swap the sausage for mushrooms or add nuts for a vegetarian-friendly version.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	280
Total Fat	14g
Saturated Fat	5g
Cholesterol	80mg
Sodium	600mg
Total Carbohydrates	28g
Sugars	9g
Protein	12g

FAQs About Baked Stuffed Pumpkin with Cheese and Herbs

1. Can I make this recipe ahead of time?

Yes, you can prepare the stuffing and clean the pumpkin a day in advance. Store them separately in the refrigerator and assemble just before baking.

2. How do I know when the pumpkin is fully cooked?

The pumpkin is done when the flesh is fork-tender, and the internal temperature of the stuffing reaches 160°F (70°C).

3. Can I use a different type of squash?

Absolutely! Acorn squash or butternut squash are great alternatives if sugar pumpkins aren’t available.

4. What can I substitute for the sausage?

You can use ground turkey, chicken, or even a plant-based sausage substitute.

5. How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.

6. Can I freeze stuffed pumpkin?

While the pumpkin itself doesn’t freeze well, the stuffing can be frozen separately for up to three months.

Conclusion: A Show-Stopping Fall Dish

Baked Stuffed Pumpkin with Cheese and Herbs is more than just a recipe; it’s a celebration of fall flavors and festive gatherings. Whether you’re making it for Thanksgiving, a cozy dinner party, or a weeknight meal, this dish is sure to impress. Now it’s your turn to give it a try. Gather your ingredients, preheat the oven, and prepare to wow your taste buds and your guests. Happy cooking!

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