Seasonal Recipe

    Stuffed Pumpkin

    Stuffed Pumpkins in a baking tray


    Serves 4-6
    Preparation and cooking time 1 ¼ - 1 ¾ hours

    • 4 onion/turban squashes or pumpkins (approximately 12-15 cm diameter)
    • 1 tbsp olive oil
    • 500g minced beef or lamb
    • 1 small onion, chopped
    • 1 tsp ground cinnamon
    • ¼ tsp ground cloves
    • 2.5 cm fresh ginger, peeled and finely chopped
    • 85 g long-grain white rice
    • 2 tbsp currants
    • 2 tbsp pistachio nuts, chopped (optional)
    • Salt and freshly ground pepper
    • 400 ml chicken or lamb stock


  1. Cut a slice off the top of the squash or pumpkins and reserve. Scoop out the seeds with a dessert spoon
  2. Stand the pumpkin/squash in a shallow ovenproof dish or roasting tin
  3. Heat the oil in a frying pan, add the mince and onion and fry, stirring for about 10 minutes until the mince is browned
  4. Mix in the spices and the ginger and then the rice, tomato puree, currants and nuts. Season well and spoon the mixture into the pumpkin/squash pressing down well
  5. Pour the hot stock or as much as you can fit into the pumpkin/squash. Add the tops and bake in the oven for 45 minutes – 1 ¼ hours until the pumpkin or squash and rice are tender
  6. Serve whole, or halved if large with a green salad or winter greens on the side

Recipe from The Women’s Institute Cooking from the garden by Sara Lewis; Simon & Schuster: London, 2012