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For a stunning meat-free roast, try this whole-roasted pumpkin with a Middle-Eastern inspired stuffing.

Pumpkins aren’t just for Halloween. There are multiple varieties available during the autumn months and so many brilliant ways that you can bring them to life.

This is one of my favourites: A whole roasted pumpkin that has been stuffed with all manner of goodies. It has a few flavours of Christmas (think cranberries, nutmeg and chestnuts), but with a strong Middle Eastern twist thanks to the vibrancy of the pomegranates, herbs, and a good whack of lemon juice.

Make it for your next dinner party and everyone will be talking about it.

How to Make My Whole Pumpkin Stuffed With Mixed Grains And Chestnuts

Chef Catling’s recipe notes
Recipe: Whole pumpkin stuffed with mixed grains and chestnuts
Frequently asked questions

Tips & Notes To Know

Prioritise taste: Large, halloween-style halloweens, known as Jack o’ Lantern, might be good for carving, but they’re watery and often bland. Try to seek out smaller varieties if you can, like Crown Prince, Uchiki Kuri or Kabocha, which are sweeter and fuller in flavour.
Got leftovers? Store the stuffed pumpkin in the fridge for up to 4 days and build your own salad or grain bowl using extra veggies and maple-glazed halloumi.

Whole pumpkin stuffed with mixed grains and chestnuts

Serves: 4 Prep time: 5 mins Cook time: 1 hour 1 hour

Ingredients

1 small-to-medium sized pumpkin
2 tbsp olive oil
30g walnuts, crumbled
2 baby shallots, finely chopped
1 x 250g microwavable pack of mixed grains
1 garlic clove, crushed
100g cooked chestnuts, sliced
1/4 tsp chilli powder
Pinch of nutmeg
30g dried cranberries
Small handful of fresh flat-leaf parsley, finely chopped
1/2 lemon, zest and juice

To serve
1 tbsp pomegranate seeds
Pomegranate molasses, to drizzle

Instructions

Step 1
Preheat the oven to 180C. Wash the outside of the pumpkin thoroughly, then cut the top off. Scoop out the seeds and stringy bits inside, and save the former to roast later if you like. Rub the inside, outside and the pumpkin lid with 1 tablespoon of olive oil and plenty of seasoning.

Step 2
Place the pumpkin and lid on a baking tray and roast in the oven for about an hour. It’s ready when you can easily pierce through the skin with a knife and the flesh is soft, but not collapsing.

Step 3
Spread the walnuts out on a lined baking tray and toast in the oven for 10-15 minutes, shaking occasionally to stop them from scorching.

Step 4
Once the pumpkin is almost cooked, heat the remaining olive oil in a small frying pan over a medium heat and add the shallots. Sauté for 5 minutes or until soft but not coloured. Empty the packet of mixed grains into the pan and stir in the garlic, chestnuts, chilli powder and nutmeg. Cook for 2 minutes more.

Step 5
Add the cranberries, parsley, walnuts and the lemon zest and juice to the pan and toss everything together.

Step 6
Fill the pumpkin cavity with the stuffing and prop the lid on the side. Scatter over the pomegranate seeds and drizzle generously with the pomegranate molasses. Cut into large wedges to serve.

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Frequently Asked Questions

What Should I Do With The Pumpkin Seeds?

Don’t toss them away. They make a brilliant and healthy snack that is rich in fibre and magnesium. Simply pat the seeds dry with kitchen paper and spread out on a baking tray.

Toss with a little olive oil, seasoning and smoked paprika and roast in a preheated oven at 180C for 15-20 minutes, stirring halfway, until nicely golden and crisp.

Should I Use Packet Or Fresh Chestnuts?

Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed.

Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price.