Can we keep talking about Pumpkin Spice for a little while longer? I mean I know it’s been a “thing” since August but it is…
Fall is upon us and that means it is time to crack out the comfort food recipes. Soups, stews, hearty dishes all come to mind. Today I thought I would share a delicious Chicken and Walnut Stuffed Pumpkin recipe that will become a family fav.
I mean pumpkins alone scream Fall but add in the tastiness of chicken and walnuts and we are ready to snuggle by the fire.
Chicken & Walnut Stuffed Pumpkin
A little pumpkin lesson before we get started: 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.
How Much Time Will I Need
You will want to set aside a few hours for this tasty Chicken & Walnut Stuffed Pumpkin dish. The prep time will be about 25 minutes but you will need at least 1-1 1/2 hours to cook this dish. It will serve 4 easily.
This is not the dish you want to start after work, this is more of a weekend dish to savour.
Ingredients for Chicken & Walnut Stuffed Pumpkin
Time to write out that grocery list of what we will need;
- 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
Directions for This Recipe
This is not a complicated recipe to prepare but not one you want to be rushed fixing. One quick tip if you want to have this during the week, do your prep the night before or even on the weekend. If the dish is already it actually only takes 20-25 minutes before it is table ready
- Preheat oven to 375° F
- Using a sharp knife, remove top from pumpkin in one piece and set aside. Remove seeds and stringy pulp from inside pumpkin using a spoon or scoop. Replace lid on pumpkin. Place on a parchment lined baking sheet. Bake at 375° F for approximately 45 minutes until slightly softened. (time will depend on actual size of the pumpkin). Remove from heat and carefully remove lid and set aside to cool slightly.
- Meanwhile while pumpkin is roasting, toast walnuts in dry skillet 5-6 minutes over medium heat until fragrant. Stir often and watch carefully to prevent burning. Remove from heat and set aside.
- Add oil in large deep skillet. Add onion. Cook, stirring occasionally, until onions become slightly soft and translucent.
- Add diced chicken and saute’ until golden brown.
- Add garlic, tomato puree, and water. Cover skillet with a lid and simmer over low heat for approximately 20 minutes.
- Ladle filling into pumpkin. Add chopped walnuts, herbs, and cherry tomatoes, reserving a few for garnish. Season with salt and pepper to taste.
- Return pumpkin to oven and roast for another 20-25 minutes.
- Serve warm. Enjoy!
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
Instructions
-
Preheat oven to 375° F
-
Using a sharp knife, remove top from pumpkin in one piece and set aside. Remove seeds and stringy pulp from inside pumpkin using a spoon or scoop. Replace lid on pumpkin. Place on a parchment lined baking sheet. Bake at 375° F for approximately 45 minutes until slightly softened. (time will depend on actual size of the pumpkin). Remove from heat and carefully remove lid and set aside to cool slightly.
-
Meanwhile while pumpkin is roasting, toast walnuts in dry skillet 5-6 minutes over medium heat until fragrant. Stir often and watch carefully to prevent burning. Remove from heat and set aside.
-
Add oil in large deep skillet. Add onion. Cook, stirring occasionally, until onions become slightly soft and translucent.
-
Add diced chicken and saute’ until golden brown.
-
Add garlic, tomato puree, and water. Cover skillet with a lid and simmer over low heat for approximately 20 minutes.
-
Ladle filling into pumpkin. Add chopped walnuts, herbs, and cherry tomatoes, reserving a few for garnish. Season with salt and pepper to taste.
-
Return pumpkin to oven and roast for another 20-25 minutes.
-
Serve warm. Enjoy!
Notes
Tip: 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.
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