Stuffed pumpkin

Stuffed Pumpkin


Prep : 30 minutes (including pumpkin gutting)

Cook : 30 minutes

Serves : 1 - 3


1-3 medium/small Pumpkins 

2-4 Sage leaves 

400g Rice 

2 tablespoons Parmesan 

2 large Sweet potatoes 

5 thin Sausages 

64g Red bell pepper

64g Mushrooms 

Halloween is coming so it's time to think about some seasonal dishes and you just can't go wrong with our stuffed pumpkin recipe. A definite treat to have in October/Autumn, this is a pumpkin recipe that will impress your guests, or you and the family could make it together. It’s tasty and a joy to prepare, perfect for the spooky season.

How to make our sage stuffed pumpkin

  1. Start by gutting the pumpkins and cleaning the insides. (Or get someone to help you with this step)
  2. Peel, chop and boil the sweet potatoes until soft but not falling apart.
  3. Boil the rice in a saucepan until cooked but not mushy.
  4. Put the sausages into the oven and cook. 
  5. Cut up the red peppers and mushrooms and fry in a saucepan with some oil until browned. 
  6. Cut up the cooked sausages with scissors and drain the potatoes, then drain the rice. (Wash the rice in boiling water after draining to make it less sticky)
  7. Mix all the ingredients together and fry for a bit, then add some finely chopped Sage and stir again.
  8. Stuff the pumpkins with the fried ingredients and then add parmesan on top.
  9. Put the pumpkins in an oven grill for 2-3 minutes, making sure to keep an eye on them as you do. Once the parmesan melts, take the pumpkins out and serve after they’ve cooled down slightly.

stuffed pumpkin

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