CHICKEN & WALNUT STUFFED PUMPKIN

View Instructions

Servings

4 

Prep time:

25 min

Cook time:

1 – 1/2 hours

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:

1 3 lb. Sugar Pumpkin

6 oz. roasted walnuts

1 T. 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 C. water

6 oz. toasted walnuts

1 medium sweet onion

1 oz. fresh basil, chopped

1 oz. fresh parsley, chopped

6 oz. cherry tomatoes

Small Fresno pepper, finely diced (optional)

Sea Salt, to taste

Black Pepper, to taste

Step by Step Instructions

  1. Preheat oven to 375° F
  2. Using a sharp knife, remove the top from the pumpkin in one piece and set it aside. Remove seeds and stringy pulp from inside the pumpkin using a spoon or scoop. Replace the lid on the pumpkin. Place on a parchment-lined baking sheet. Bake at 375° F for approximately 45 minutes until slightly softened. (time will depend on the actual size of the pumpkin). Remove from heat and carefully remove the lid and set aside to cool slightly.
  3. Meanwhile, while the pumpkin is roasting, toast walnuts in a dry skillet for 5-6 minutes over medium heat until fragrant. Stir often and observe to prevent burning. Remove from heat and set aside.
  4. Add oil to a large deep skillet. Add onion. Cook, occasionally stirring, until onions become slightly soft and translucent.
  5. Add diced chicken and saute’ until golden brown.
  6. Add garlic, tomato puree, and water. Cover the skillet with a lid and simmer over low heat for approximately 20 minutes.
  7. Ladle filling into a pumpkin. Add chopped walnuts, herbs, and cherry tomatoes, reserving a few for garnish—season with salt and pepper to taste.
  8. Return pumpkin to oven and roast for another 20-25 minutes.
  9. Serve warm. Enjoy!

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