Mushroom & Spinach Stuffed Pumpkin Recipe
Cozy Fall Favorite Dinner.
Warm and comforting, this mushroom and spinach stuffed pumpkin is perfect for fall, packed with flavor and nutrients.
I remember the first time I ever roasted a whole pumpkin. It was during a really blustery October, and I had just come back from the farmer's market, my basket overflowing with vibrant gourds. I wanted to make something truly special, something that felt like a celebration of the season. I thought, 'What if I could turn this pumpkin into a vessel for all those lovely fall flavors?' So, I started experimenting with mushrooms, spinach, and herbs from my little garden patch. The aroma filling the house was just incredible, warming every corner. When it came out of the oven, golden and steaming, my family gasped. It wasn’t just a dish; it was a moment. And honestly, every time I make it now, it takes me right back to that cozy, magical autumn afternoon.
Why You'll Fall for This Recipe
- •It's a showstopper, seriously! Guests will ooh and aah.
- •Pure comfort food for those crisp fall evenings.
- •So many wonderful, earthy flavors packed into one dish.
- •It’s naturally vegetarian and full of good-for-you ingredients.
- •The aroma while it bakes? Heavenly, I tell you.
- •Surprisingly easy to make for how impressive it looks.
Okay, so I made this last night, and WOW! My kids, who usually eye anything 'healthy' with suspicion, devoured it. My husband said it was the most beautiful and delicious fall dish he’d ever had. The flavors are just so perfectly balanced, and it looks so impressive without being difficult. This is definitely going into our annual fall rotation. Thank you!
Essential Ingredient Guide
- Sugar Pumpkin or Pie Pumpkin: Look for a sugar pumpkin or a small pie pumpkin, about 4-6 lbs. They have the best flavor and texture for roasting and eating. Carving pumpkins are too watery and stringy for this, so avoid those, hon.
- Mixed Mushrooms: A mix of cremini and shiitake adds wonderful depth. You want that earthy umami. Sliced button mushrooms work too, of course, but go wild if you can! Don't overcrowd your pan when sautéing them; they need space to brown properly.
- Fresh Baby Spinach: Fresh baby spinach is perfect here. It wilts down beautifully and adds a lovely green contrast. Don't worry if it looks like a mountain when you start; it'll shrink, I promise.
- Vegetable Broth: Good quality vegetable broth keeps this vegetarian, but a flavorful one is key. You could even use a mushroom broth for an extra earthy kick and more umami.
- Panko Breadcrumbs: Panko breadcrumbs give a lovely crispness and help bind the stuffing. If you need it to be gluten-free, simply use your favorite gluten-free breadcrumbs. You could also use cubed stale crusty bread for a more rustic feel.
Complete Cooking Process
- First, you need to get your pumpkin ready for its star turn. Wash it well, then carefully slice off the top. Scoop out all those seeds and stringy bits. You want it clean inside, like a little bowl. A bit messy, but worth it!
- Rub the inside with a little olive oil, salt, and pepper to give it some flavor.
- This is where all the aromas start. Sauté your onions until soft, then add garlic until fragrant.
- Next go in those gorgeous mushrooms; cook them until they're nice and tender and slightly browned. This brings out their earthy notes.
- Stir in the spinach until it just wilts. Don't overcook it! Then, off the heat, mix in the breadcrumbs, herbs, broth, and any cheese you're using. You're building layers of flavor here, so take your time and enjoy the smells.
- Gently spoon that fragrant filling into your hollowed-out pumpkin. It should be piled high and beautiful. Pop the pumpkin 'lid' back on, or beside it, and then it’s off to the oven.
- Slow roasting is the secret here, letting the pumpkin soften and sweeten around its savory heart. The house will smell amazing, honestly, while it bakes to golden perfection.
- Once it's fork-tender and golden, bring it out! Let it rest a moment, then slice it like a pie. Each slice will have that creamy, savory stuffing, along with a bit of the roasted pumpkin flesh. It’s so pretty, and so satisfying.
- Don’t forget a little sprinkle of fresh herbs on top for that final flourish, or maybe a dollop of sour cream.
Frequently Asked Questions
→What kind of pumpkin should I use?
Definitely go for a sugar pumpkin or a small pie pumpkin (usually 4-6 pounds). These are bred for eating and have sweeter, less stringy flesh. Avoid the large carving pumpkins, as their flesh is watery and bland for cooking.
→Can I make this ahead of time?
You can prep the stuffing mixture a day in advance and store it in the refrigerator. On the day of, stuff the pumpkin and bake. For best results, I recommend baking it fresh, but leftovers are still delightful.
→Is this recipe vegan?
This recipe is vegetarian. To make it vegan, simply omit the Parmesan cheese (or use a good quality vegan Parmesan alternative). Make sure your breadcrumbs and vegetable broth are also vegan-friendly.
→What if my pumpkin doesn't get tender?
Pumpkin sizes and densities vary! If your pumpkin isn't tender after the suggested cooking time, simply continue baking it, checking every 15-20 minutes, until a knife or fork can easily pierce the flesh. Sometimes they just need a bit more time in the oven, especially larger ones.
Mushroom & Spinach Stuffed Pumpkin Recipe
Enjoy a mushroom and spinach stuffed pumpkin. This warm and comforting recipe is perfect for fall gatherings. Packed with nutrients and flavor!
Timing
Prep Time
30 minutes
Cook Time
1 hour 15 minutes - 1 hour 45 minutes
Total Time
1 hour 45 minutes - 2 hours 15 minutes
Recipe Details
Ingredients
For the Pumpkin
- 011 small sugar pumpkin or pie pumpkin (about 4-6 lbs)
- 021 tablespoon olive oil
- 03Salt and freshly ground black pepper to taste
For the Stuffing
- 012 tablespoons olive oil
- 021 medium yellow onion, finely chopped
- 033 cloves garlic, minced
- 048 oz mixed mushrooms (cremini, shiitake, or button), sliced
- 055 oz fresh baby spinach
- 061/2 cup vegetable broth
- 071/2 cup panko breadcrumbs (use gluten-free for GF)
- 081/2 cup grated Parmesan cheese (optional, omit for dairy-free/vegan)
- 091/4 cup fresh parsley, chopped
- 101 teaspoon dried thyme
- 111/2 teaspoon dried sage
- 12Salt and freshly ground black pepper to taste
- 13Pinch of red pepper flakes (optional, for a little kick)
For Serving (Optional)
- 01Extra fresh parsley for garnish
- 02Sour cream or Greek yogurt
- 03Toasted pumpkin seeds
Instructions
Preheat your oven to 375°F (190°C). Wash the pumpkin thoroughly. Carefully slice off the top (the stem end) to create a 'lid'. Scoop out all the seeds and stringy bits from inside the pumpkin. You want it clean and ready to be a little bowl. Discard the seeds or save them to roast later.
Rub the inside of the cleaned pumpkin with 1 tablespoon of olive oil, and season generously with salt and pepper. Place the pumpkin and its 'lid' on a baking sheet lined with parchment paper. If you're using foil, make sure it's not aluminum touching the pumpkin directly to prevent discoloration.
Now, let’s make the delicious stuffing! Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they release their liquid and turn golden brown, about 8-10 minutes. This really builds the flavor, hon.
Stir in the fresh baby spinach, a handful at a time, until it completely wilts down. It’ll look like a lot at first, but it shrinks quickly, I promise. Remove the skillet from the heat.
Stir in the vegetable broth, panko breadcrumbs, Parmesan cheese (if using), chopped fresh parsley, dried thyme, dried sage, and optional red pepper flakes. Season the stuffing generously with salt and pepper. Taste and adjust the seasonings as needed; you want it to be really flavorful!
Spoon the prepared stuffing mixture into the hollowed-out pumpkin. Pile it high and beautiful. Place the pumpkin lid back on top, or just beside it on the baking sheet.
Bake in the preheated oven for 1 hour to 1 hour 45 minutes, or until the pumpkin flesh is fork-tender. The baking time will vary depending on the size and type of your pumpkin. If the top of the stuffing or pumpkin starts to brown too quickly, you can loosely tent it with foil.
Once cooked, carefully remove the pumpkin from the oven. Let it rest for 10-15 minutes before serving. To serve, you can scoop out portions of the roasted pumpkin flesh along with the stuffing, or slice the pumpkin like a pie wedge. Garnish with fresh parsley and a dollop of sour cream if you like. Enjoy this cozy taste of fall!
Notes & Tips
- 1You can customize the herbs: fresh rosemary or sage would also be lovely.
- 2For extra richness, you could sauté the vegetables in butter instead of olive oil.
- 3A splash of dry white wine can be added after the mushrooms cook, reducing it before adding broth, for a deeper flavor profile.
- 4If you want to add some grains, cooked quinoa or rice (about 1/2 cup cooked) can be mixed into the stuffing.
Tools You'll Need
- •Choose a sugar or pie pumpkin, not a carving pumpkin. Trust me on this!
- •Don't skip seasoning the inside of the pumpkin before stuffing. Salt and pepper make a big difference.
- •Cover the pumpkin loosely with foil for the first part of baking to help it steam and soften, then remove it for the last 30 minutes to let it get golden and slightly caramelized.
- •If your stuffing seems a bit dry, add a splash more broth. Too wet? A few more breadcrumbs.
- •Let the pumpkin rest for 10-15 minutes after baking; it helps everything settle and makes it easier to slice.