Stuffed Harvest Pumpkins Recipe | Easy Fall Dinner Idea
If you're looking for a fall dinner recipe that's just as cute and festive as it is delicious, you're going to want to save this one!
I don't know about you, but I have a serious mental block when it comes to embracing autumn while it's still 95 degrees outside. I can put out all the pumpkins, light my favorite fall candles, and pretend it's sweater weather, but when I walk outside and immediately start sweating, it just doesn't feel right.
So I waited until we finally got some cooler weather to visit the pumpkin patch and try a recipe I'd been wanting to make for a while: Stuffed Harvest Pumpkins!
And let me tell you, these were so much easier to make than I expected. Not to mention, they're absolutely adorable on the dinner table.
The best part about this stuffed pumpkin recipe is how customizable it is. You can use whatever meat, rice, nuts, cheese, or seasonings you like. I went with chicken, wild rice, cranberries, kale, and a few other fall-inspired ingredients, but you can really make this recipe your own.
Plus, there's something so satisfying about serving dinner inside an actual pumpkin. It's festive, it's cozy, and you can even eat the pumpkin itself!
Preparing the Wild Rice and Harvest Filling
The first thing you'll want to do is get your rice cooking.
I chose wild rice because it has that earthy, nutty flavor that feels perfect for a harvest-inspired dinner. I also mixed mine with regular white rice, but you can use whichever rice you prefer.
One of my favorite tricks for making rice more flavorful is to cook it in broth instead of water. I used vegetable broth, but you could easily use chicken or beef broth depending on the meat you're planning to use.
If you're mixing wild rice with white rice like I did, just keep in mind that they have different cooking times. I recommend starting the wild rice first and adding the white rice later, or cooking them separately and combining them afterward.
While the rice is finishing, add your chopped kale and dried cranberries. The heat will gently wilt the kale and soften the cranberries, allowing all those delicious flavors to come together.
Add a splash of lime juice for a little brightness. It might sound like an unexpected ingredient for a fall recipe, but that little bit of acidity really helps balance out the savory and sweet flavors.
Once everything is cooked, set it aside. We'll come back to it after we prepare the pumpkins.
How to Roast Jack Be Little Pumpkins
Now for the fun part!
I used Jack Be Little pumpkins, those adorable little pumpkins you see everywhere during fall. They're the perfect size for individual servings, which means everyone gets their own little stuffed pumpkin at dinner.
First, give your pumpkins a good rinse and preheat your oven to 425°F.
Carefully cut around the stem of each pumpkin to remove the top, almost like you're carving a miniature jack-o'-lantern. Don't throw those tops away! We're going to put them back on while roasting, and they make the cutest little lids when serving.
Scoop out all the seeds and stringy pumpkin insides until you have a nice little bowl.
Next, brush olive oil over the entire pumpkin, inside and out.
Season the inside with your favorite spices. I love using Adkins Ranch Style Steak Seasoning, which is mostly salt, pepper, onion powder, and garlic. But you could absolutely lean into the autumn flavors with sage, thyme, rosemary, or whatever sounds good to you.
Place the tops back on the pumpkins and arrange them on a baking sheet.
Roast for approximately 45 minutes to an hour, keeping an eye on them as they cook. You want the pumpkins to develop a little roasted color and become tender enough that you can easily scoop out the flesh with a spoon.
Depending on their size, they may cook a little faster, so start checking them around the 30-minute mark.
And while those are roasting, let's get started on the meat!
Cooking the Chicken and Toasting the Nuts
For my stuffed harvest pumpkins, I chose chicken, but this recipe would be equally delicious with ground beef, turkey, or sausage.
Season your meat with the same flavors you used on your pumpkins so everything complements each other.
I gave my chicken a good sear in a skillet to develop some color and flavor, then continued cooking until it was done.
And speaking of cooking chicken, I have to tell you about another one of my favorite kitchen gadgets: my meat thermometer.
I have one that stays in the chicken while it's cooking, so I can keep an eye on the temperature without constantly checking it. It makes cooking chicken so much easier, especially when you're juggling several things in the kitchen.
You'll want your chicken to reach an internal temperature of 165°F before removing it from the heat.
Once the chicken is cooked, shred it into bite-sized pieces.
And while we're talking about kitchen gadgets, if you don't have a chicken shredder, you NEED one.
Seriously. I hate shredding chicken with two forks, and this little gadget has become one of my favorite things in the kitchen. You just put the chicken in, twist it around, and you're done. It's wonderful.
While the chicken is cooking, add your pumpkin seeds and chopped walnuts to the skillet and let them toast slightly. You want them to develop a little color and bring out that delicious nutty flavor.
Then deglaze the pan with a tablespoon of balsamic vinegar, scraping up all those flavorful bits from the bottom.
This adds a little tangy richness that works beautifully with the cranberries and roasted pumpkin.
Bringing the Harvest Stuffing Together
Now that everything is cooked, it's time to combine all those delicious fall flavors.
In a large mixing bowl, combine your rice mixture, shredded chicken, toasted pumpkin seeds, walnuts, and any remaining juices from the skillet.
Give everything a good stir and taste for seasoning.
This is also where you can add your cheese!
I used a little sharp cheddar because that's what I had on hand, but I think goat cheese would be absolutely wonderful in this recipe. Its creamy, tangy flavor would pair beautifully with the cranberries and roasted pumpkin.
You could also try feta, Parmesan, or even a little Gruyère.
See what I mean about making this recipe your own?
Stuffing and Serving Your Harvest Pumpkins
By now, your kitchen should be smelling pretty incredible, and your pumpkins should be ready to come out of the oven.
You'll know they're done when the flesh feels tender and the skin has softened. You should be able to scoop out the pumpkin easily with your fork or spoon.
Carefully remove them from the oven and use tongs to take off the tops. They'll be hot, so be careful!
Spoon your harvest rice and chicken filling into each pumpkin, packing it in gently until it's nice and full.
You can place the tops back on for presentation or set them slightly to the side so everyone can see the colorful filling.
And that's it!
You now have the cutest little individual stuffed pumpkins, ready to serve.
I loved scooping up a little bit of the roasted pumpkin flesh with each bite of the rice filling. The natural sweetness of the pumpkin works so well with the savory chicken, nutty rice, tart cranberries, and crunchy walnuts.
But if someone at your table isn't a huge pumpkin fan, that's okay too! They can simply enjoy the filling and leave the pumpkin behind.
These would be such a fun dinner for a fall gathering, a cozy family meal, or even a festive addition to your Thanksgiving table.
Honestly, I think making these every year when the weather finally cools down would be a pretty wonderful tradition.
The Perfect Fall Wine Pairing: Kiepersol Edelvit
Of course, you know I couldn't make a fall-inspired dinner without thinking about which Kiepersol wine would pair best with it.
For these Stuffed Harvest Pumpkins, my pick is Edelvit.
There's a lot going on in this recipe, but in the best way. You've got savory chicken, seasoned rice, roasted pumpkin, sweet cranberries, and the earthy flavors of toasted walnuts and pumpkin seeds.
And all those flavors create a really lovely pairing with Edelvit.
The saltiness of the broth-infused rice, chicken, and roasted pumpkin seasonings helps highlight the wine's creamy vanilla notes.
Meanwhile, the warm seasonal spices bring forward the fruity pear and apple characteristics in the wine.
I especially love how the natural sweetness of the roasted pumpkin and cranberries complements those fruit flavors without overwhelming the pairing.
It's the kind of food and wine combination that just feels like autumn.
So pour yourself a glass of Kiepersol Edelvit, grab your little stuffed pumpkin, and enjoy a cozy fall dinner.
Stuffed Harvest Pumpkins Recipe
Ingredients
For the Harvest Filling:
1 cup wild rice
3 cups vegetable broth, or broth of your choice
1 tbsp olive oil
Pinch of sea salt
2 tbsp lime juice
⅓ cup dried cranberries
¼ cup pumpkin seeds
⅓ cup chopped walnuts
1 tbsp balsamic vinegar
1 cup chopped kale
Sea salt and black pepper to taste
½ cup cheese of your choice
Cooked chicken or meat of your choice, enough for six small pumpkins
Your favorite seasonings and fall spices
For the Pumpkins:
6 Jack Be Little pumpkins, confirmed to be edible cooking pumpkins
2 tbsp olive oil for brushing
Your preferred seasonings
Instructions
Cook the rice. Prepare the wild rice using vegetable broth according to the rice package directions. Add the chopped kale and dried cranberries toward the end of cooking. Stir in the lime juice and set aside. If adding white rice, prepare it separately or adjust the timing accordingly.
Prepare the pumpkins. Preheat the oven to 425°F. Wash the pumpkins, cut around the stems to remove the tops, and scoop out the seeds and stringy insides.
Season and roast. Brush the pumpkins with olive oil, inside and out. Season the insides with your preferred spices, replace the tops, and roast for approximately 45 to 60 minutes, checking for tenderness starting around 30 minutes.
Cook the meat. Season and cook your chicken or preferred meat in a skillet until fully cooked. Chicken should reach an internal temperature of 165°F. Shred or chop into bite-sized pieces.
Toast the nuts and seeds. Add the pumpkin seeds and walnuts to the skillet and toast lightly. Deglaze the pan with balsamic vinegar, scraping up the flavorful bits.
Combine the filling. In a large bowl, mix the rice, kale, cranberries, chicken, toasted nuts, and seeds. Stir in your cheese and adjust the seasonings to taste.
Stuff the pumpkins. Carefully remove the roasted pumpkins from the oven. Take off the tops and spoon the filling into each pumpkin.
Serve and enjoy. Arrange the pumpkins on individual plates or a serving platter. Serve warm with a chilled glass of Kiepersol Edelvit.
A New Fall Dinner Tradition
There's something about finally getting that first real stretch of cooler weather that makes me want to cook all the cozy, comforting fall recipes.
And these stuffed harvest pumpkins might be one of my favorites so far.
They're colorful, flavorful, surprisingly easy to make, and just plain cute.
Whether you follow my recipe exactly or switch up the ingredients to create your own version, I hope you have as much fun making them as I did.
And if you happen to have a bottle of Edelvit on hand, even better.
Here's to cooler weather, delicious fall dinners, and finding new traditions to look forward to every autumn.
Enjoy!
Carrie Miller is Kiepersol's
Social Media & Community Specialist.