Chicken and Walnut Stuffed Pumpkin

It’s October and we are all about pumpkins now! Fortunately everyone in my family enjoy pumpkin, and we make use of this beautiful and bright vegetable and many many ways! This halloween, I wanted to serve a stuffed pumpkin after I saw a recipe with stuffed rice, that caught my eyes and decided to come up a recipe of my own to make in a stuffed pumpkin. This chicken and walnut stuffed recipe is super easy to make and the flavors gel together so nicely and makes for a fascinating dish for our holiday dinner table. Hope you like it…

P.S. I’ve tried beef, turkey and pork too to come up with a stuffed pumpkin recipe, I found turkey and chicken goes best with pumpkin. You may chose to use ground turkey/chicken in this recipe.

NOTE: Try to err on the side of under cooking the pumpkin especially if it isn’t being eaten immediately. The filling seems to continue to cook the pumpkin, softening the sides and causing it to slouch.

Tip: A sugar pumpkin, also referred to as a pie pumpkin, is the type of pumpkin called for in this recipe. Pumpkins, and all winter squash, should feel heavy for their size. Their should be dull, not shiny, and there should be no mold, cracks, or bruising. When pumpkins are no longer available, this recipe is just as delicious prepared with butternut squash (although not nearly as cute). Adjust cooking time accordingly.

It’s time to make Chicken and Walnut Stuffed Pumpkin

• Prep time: 25 minutes
• Cook time: 1-1/2 hours
• Serves: 4

You’ll need…

Chicken and Walnut Stuffed Pumpkin

This Chicken and Walnut Stuffed Pumpkin is a simple recipe with sautéd chicken cooked in tomato puree and crunchy walnuts and baked with the pumpkin. 

Cuisine: American Courses: Dinner Recipe Keys: Dairy Free Gluten Free Paleo

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Pin Recipe CHICKEN

Prep Time 25 mins Cook Time 90 mins Total Time 1 hr 55 mins Difficulty: Beginner Servings: 4 Best Season: Fall

What you'll need...

Servings

• 3 lb Pumpkin (1 pc)
• 6 oz roasted walnuts
• 1 tbsp olive oil
• 1 medium sweet onion (diced)
• 1 lb boneless, skinless chicken breast (diced into bit-size pieces)
• 3 clove garlic (minced)
• 7 oz tomato puree
• 1 cup water
• 6 oz toasted walnuts
• 1 oz fresh basil (chopped)
• 1 oz fresh parsley (chopped)
• 6 oz cherry tomatoes
• small fresno pepper (finely diced, optional)
• sea salt (to taste)
• black pepper (to taste)

What you need to do...

1. Preheat oven to 375°F

2. Using a sharp knife, remove top from pumpkin in one piece and set aside. Remove seeds and stringy pulp from inside pumpkin using a spoon or scoop. Replace lid on pumpkin. Place on a parchment lined baking sheet. Bake at 375° F for approximately 45 minutes until slightly softened. (time will depend on actual size of the pumpkin). Remove from heat and carefully remove lid and set aside and let it cool slightly.

    

   

3. Meanwhile while pumpkin is roasting, toast walnuts in dry skillet 5-6 minutes over medium heat until fragrant. Stir often and watch carefully to prevent burning. Remove from heat and set aside.

   

4. Add oil in large deep skillet. Add onion. Cook, stirring occasionally, until onions become slightly soft and translucent.

   

5. Add diced chicken and saute’ until golden brown.

   

6. Add garlic, tomato puree, and water. Cover skillet with a lid and simmer over low heat for approximately 20 minutes.

   

7. Ladle filling into pumpkin. Add chopped walnuts, herbs, and cherry tomatoes, reserving a few for garnish. Season with salt and pepper to taste.

   

   

    

8. Return pumpkin to oven and roast for another 20-25 minutes.

9. Serve warm. Enjoy!

   

Keywords: Chicken and Walnut Stuffed Pumpkin