Chicken & Walnut Stuffed Pumpkin

This chicken & walnut stuffed pumpkin is perfect for fall! It’s a delightful dish that is unique and tasty. It’s easy enough to serve for a family dinner, but an ideal show-stopping main dish that is a great option for a dinner party.

While this is a super easy recipe to make, please do note that it does have a cook time of 1 1/2 hours and involves several steps in preparation. It’s one we save for weekends and not busy weekdays.

These scalloped potatoes au gratin are a delicious side dish to serve with this.

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Chicken & Walnut Stuffed Pumpkin

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

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 skin 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.

Ingredients:

Sugar Pumpkin

Roasted walnuts

Olive oil

Sweet onion

Boneless, skinless chicken breast

Garlic cloves

Tomato puree

Water

Fresh basil

Fresh parsley

Cherry tomatoes

Sea Salt, to taste

Black Pepper, to taste

Directions:

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.
3. 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 to cool slightly.
4. 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.
5. Add oil in large deep skillet. Add onion. Cook, stirring occasionally, until onions become slightly soft and translucent.
6. Add diced chicken and saute’ until golden brown.
7. Add garlic, tomato puree, and water. Cover skillet with a lid and simmer over low heat for approximately 20 minutes.
8. Ladle filling into pumpkin. Add chopped walnuts, herbs, and cherry tomatoes, reserving a few for garnish. Season with salt and pepper to taste. 
9. Return pumpkin to oven and roast for another 20-25 minutes. 
10. Serve warm.

Chicken & Walnut Stuffed Pumpkin

This chicken & walnut stuffed pumpkin is perfect for fall! It's a delightful dish that is unique and tasty. It's easy enough to serve for a family dinner, but an ideal show-stopping main dish that is a great option for a dinner party.

While this is a super easy recipe to make, please do note that it does have a cook time of 1 1/2 hours and involves several steps in preparation. It's one we save for weekends and not busy weekdays.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Main Course

Cuisine American/Canadian

Servings 4

Calories 861 kcal

Ingredients

  

1x2x3x

• 3 lb. Sugar Pumpkin
• 6 oz. roasted walnuts
• 1 tbsp olive oil
• 1 medium sweet onion diced
• 1 lb. boneless skinless chicken breast diced into bite-size pieces
• 3 garlic cloves minced
• 7 oz. tomato puree
• 1 cup water
• 6 oz. toasted walnuts
• 1 medium sweet onion
• 1 oz. fresh basil chopped
• 1 oz. fresh parsley chopped
• 6 oz. cherry tomatoes
• Sea Salt to taste
• Black Pepper to taste

Instructions

 

• Preheat oven to 375° F
• 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 to cool slightly.
• 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.
• 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.
• Add oil in large deep skillet. Add onion. Cook, stirring occasionally, until onions become slightly soft and translucent.
• Add diced chicken and saute’ until golden brown.
• Add garlic, tomato puree, and water. Cover skillet with a lid and simmer over low heat for approximately 20 minutes.
• Ladle filling into pumpkin. Add chopped walnuts, herbs, and cherry tomatoes, reserving a few for garnish. Season with salt and pepper to taste.
• Return pumpkin to oven and roast for another 20-25 minutes.
• Serve warm.

Nutrition

Calories: 861kcalCarbohydrates: 46gProtein: 43gFat: 63gSaturated Fat: 7gPolyunsaturated Fat: 41gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 73mgSodium: 165mgPotassium: 2411mgFiber: 10gSugar: 17gVitamin A: 30445IUVitamin C: 64mgCalcium: 215mgIron: 8mg

Keyword autumn, fall

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