Savory Stuffed Pumpkin
Prep time
Cook time
Total time
What says "fall is here and winter holidays are coming" more than beautiful orange pumpkins? Use their bright color to enhance your holiday table.
Recipe type: Entree, Side
Serves: 6-8
  • 3 lbs whole pumpkin, sweet pie variety (Terra Verde, Everson)
  • 1 Tbsp butter (Breckinridge Farm, Everson)
  • ½ cup onion, chopped (Full Bloom Farm, Lummi Island)
  • 1 clove garlic, minced (Half Acre Farm, Ferndale)
  • ½ lb. ground beef (Second Wind Farm, Everson)
  • ½ tsp dried jalapeno pepper flakes (friend's garden, Lummi Island)
  • ½ cup chopped apple (BelleWood Acres, Lynden)
  • ¾ cup cheese, grated (Pleasant Valley Dairy, Ferndale)
  • 2 pieces stale bread, cubed (homemade)
  • ½ tsp fresh ginger, grated (Terra Verde, Everson)
  • ½ tsp dried sage (Half Acre Farm u-pick, Ferndale)
  • ½ tsp dried thyme (Half Acre Farm u-pick, Ferndale)
  • 1 tsp salt
  1. Cut off top with knife at 45 degree angle. Carefully cut a hole large enough so you can get your hand inside the pumpkin easily. Save the top to use later. Remove seeds and stringy center of pumpkin, using a metal spoon or some other curved tool to scrape the seeds out.
  2. Preheat over to 350 degrees F.
  3. Melt butter in a skillet over medium high heat. Saute onions until browned, about 3-5 minutes, then add garlic and saute another minute. Remove from heat and set aside in mixing bowl.
  4. In same skillet, brown ground beef and jalapeno flakes. Add meat mixture to mixing bowl with onions and garlic. Add apple, cheese, bread, ginger, and herbs. Mix filling well.
  5. Season the inside of the pumpkin with salt. Stuff with the filling mixture. Replace pumpkin top, and put the pumpkin on a baking sheet covered with parchment (or in a buttered casserole dish or Dutch oven). Put into oven and bake for about 90 minutes.
  6. Remove cap, and cook for another 20-30 minutes until top of stuffing is browned and crispy.
Recipe by Whatcom Locavore at