Stuffed Pumpkin with Mushroom Rice and Cranberries Recipe

If you are searching for a comforting and show-stopping dish that brings warmth, flavor, and a burst of seasonal colors to your table, the Stuffed Pumpkin with Mushroom Rice and Cranberries Recipe is exactly what you need. This delightful creation features a tender pumpkin perfectly filled with a fragrant blend of mushroom rice, sweet cranberries, and aromatic herbs. Each bite offers a harmonious mix of savory earthiness, subtle spice, and sweet tanginess that will have everyone asking for seconds. It’s not only a feast for the palate but also a stunning centerpiece, making it perfect for cozy family dinners or festive gatherings.

Ingredients You’ll Need

This recipe uses a handful of simple but essential ingredients, each chosen to bring a unique texture, flavor, or vibrant color to the dish. From the earthy mushrooms and nutty pecans to the bright burst of cranberries and fragrant herbs, every component plays a starring role in this fantastic stuffed pumpkin.

• 1 Medium Pumpkin (about 1kg): Your edible ‘bowl’ that roasts to sweet, tender perfection while holding the delicious filling inside.
• 3 Tablespoons Olive Oil: Adds moisture and richness to cook the filling ingredients and helps with roasting.
• 1 Onion, finely diced: Provides a sweet, aromatic base for the stuffing.
• 2 Cloves of Garlic, crushed: Delivers a fragrant, savory kick that complements the mushrooms wonderfully.
• 1 Cinnamon Stick: Brings warm, cozy spice notes to balance the savory flavors.
• 1/4 Teaspoon Nutmeg, freshly grated or ground: Adds subtle earthiness and depth.
• 1/2 Teaspoon Ground Allspice: Gives a gentle warmth that enhances the autumn vibe of the dish.
• Zest of one small Orange: Injects a fresh, citrusy brightness to lift the flavors.
• 1/2 Teaspoon Salt: Essential for seasoning and bringing out the natural tastes.
• Freshly ground black pepper: Offers a sharp, peppery contrast to balance the sweetness.
• 125g Mushrooms, roughly chopped: Adds earthy bite and texture to the rice stuffing.
• 250g Wild or Long Grain Rice: The hearty, satisfying base that soaks up all the flavorful stock.
• About 500ml Vegetable Stock: Infuses the rice with rich, savory umami flavor.
• 80g Dried Cranberries: Sweet-tart bursts that create an irresistible contrast throughout the filling.
• 50g Chopped Pecan Nuts: Provide a lovely crunchy texture and buttery taste.
• Handful of freshly chopped Dill: Light, fragrant herbaceous notes to brighten every forkful.
• Handful of freshly chopped Parsley: Adds fresh green color and herbal freshness.
• 1/2 Tablespoon Olive Oil for drizzling: Used right before roasting to create a beautiful golden skin on the pumpkin.
• Pomegranate Seeds (optional): For a jewel-like garnish that adds color and bursts of juicy sweetness.

How to Make Stuffed Pumpkin with Mushroom Rice and Cranberries Recipe

Step 1: Prepare the Pumpkin

Start by preheating your oven and cutting the top off the pumpkin carefully to create a lid. Scoop out all the seeds and fibrous strands until you have a hollow, clean shell ready to be filled. Be gentle here, since the pumpkin skin should stay intact to hold the stuffing securely during roasting. Set aside the lid for later use.

Step 2: Cook the Mushroom Rice Filling

Heat 3 tablespoons of olive oil in a large pan, then add the finely diced onion and crushed garlic. Sauté gently until the onion turns soft and translucent, filling your kitchen with a fragrant base aroma. Add the chopped mushrooms and cook until they release their moisture and start to brown. Stir in the cinnamon stick, nutmeg, allspice, and orange zest to infuse the mixture with warmth and bright citrus notes. Next, add the rice and toss it through the pan briefly before pouring in the vegetable stock. Bring to a simmer, cover, and cook until the rice is tender and has absorbed all the liquid.

Step 3: Combine Cranberries, Nuts, and Herbs

Once the rice has cooked, remove the cinnamon stick and fold in the dried cranberries, pecan nuts, chopped dill, and parsley. Season well with salt and freshly ground black pepper to taste. The cranberries add a burst of tartness that perfectly complements the savory mushrooms and spices, while the nuts offer a satisfying crunch.

Step 4: Stuff and Roast the Pumpkin

Spoon the mushroom rice and cranberry filling generously inside the hollowed pumpkin, packing it gently but firmly. Place the pumpkin lid back on top and drizzle the outside of the pumpkin with half a tablespoon of olive oil. Pop the stuffed pumpkin into the oven and roast at a moderate temperature until the pumpkin flesh is tender and the top has turned a lovely golden brown. This slow roast allows all the flavors to meld beautifully while creating a stunning presentation.

How to Serve Stuffed Pumpkin with Mushroom Rice and Cranberries Recipe

Garnishes

For a finishing touch, scatter fresh pomegranate seeds over the top just before serving; they not only add a pop of jewel-like color but a juicy sweetness that contrasts wonderfully with the savory filling. You can also sprinkle a little extra chopped parsley or dill to brighten the dish.

Side Dishes

This stuffed pumpkin can easily be the star of your meal, so pair it with simple green vegetables such as steamed broccoli or a crisp winter salad, which add freshness and balance. Roasted root vegetables also make an excellent side, complementing the fall flavors perfectly.

Creative Ways to Present

Serve the entire stuffed pumpkin at the center of your table to wow your guests visually. Alternatively, scoop portions out onto plates, letting some of the roasted pumpkin flesh mingle with the mushroom rice and cranberries for a rustic, homey feel. You can even turn leftovers into a vibrant salad by mixing diced pumpkin and filling with fresh greens and a light vinaigrette.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed pumpkin keeps well refrigerated for up to three days. Store the pumpkin and filling together in an airtight container to preserve moisture and flavor. When ready to eat, you can enjoy it cold or warm it gently.

Freezing

If you want to save the stuffing for longer, spoon it out of the pumpkin and freeze it separately in a freezer-safe container for up to three months. The pumpkin itself can become watery after freezing, so it’s best enjoyed fresh or refrigerated within a few days.

Reheating

Warm leftovers in the oven at a low temperature to maintain texture and avoid drying out. Cover the pumpkin with foil to keep it moist, and heat the filling separately in a pan or microwave until piping hot, then reassemble for serving.

FAQs

Can I use a different type of squash instead of pumpkin?

Absolutely! Acorn squash or butternut squash work wonderfully as alternatives, offering slightly different flavors and shapes but similar roasting and stuffing qualities.

Is it possible to make this recipe vegan and gluten-free?

Yes. The recipe is naturally vegan since it doesn’t include any animal products. Be sure to check that your vegetable stock is gluten-free if you have dietary restrictions, and use a certified gluten-free rice.

How spicy is the dish?

This recipe is mild and aromatic, with warm spices like cinnamon and allspice providing cozy flavor rather than heat. If you prefer some heat, you can add a pinch of chili flakes to the filling while cooking.

Can I prepare the filling in advance?

Definitely! The mushroom rice and cranberry filling can be made a day ahead and refrigerated. When ready to serve, simply stuff the pumpkin and roast as directed. This makes entertaining much easier.

What if I don’t have pecan nuts?

You can substitute walnuts, almonds, or even toasted pumpkin seeds for a similar nutty crunch that complements the filling beautifully.

Final Thoughts

There is something truly magical about the Stuffed Pumpkin with Mushroom Rice and Cranberries Recipe that makes it not just a meal but an experience. Its comforting flavors, colorful presentation, and wholesome ingredients come together in a way that feels both special and inviting. Whether you’re cooking for family, friends, or just yourself, this dish is sure to become a beloved favorite. So gather your ingredients, roll up your sleeves, and dive into the joyful process of creating this unforgettable autumn treat!

Print