Chicken Walnut Stuffed Pumpkin Recipe
This Chicken Walnut Stuffed Pumpkin features a tender roasted pie pumpkin filled with a savory mixture of chicken, toasted walnuts, fresh herbs, and tomatoes for a comforting and flavorful meal perfect for cozy gatherings.
- Author: Natali
- Prep Time: 23 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 34 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 1 (3 lb.) sugar (pie) pumpkin
- 6 ounces roasted walnuts
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 3 garlic cloves, minced
- 7 ounces tomato purée
- 1 cup water
- 1 ounce fresh basil, chopped
- 1 ounce fresh parsley, chopped
- 6 ounces cherry tomatoes
- 1 small Fresno pepper, finely diced (optional)
- Sea salt, to taste
- Black pepper, to taste
- Prepare the Pumpkin Preheat oven to 375°F (190°C). Cut the top off the pumpkin in one piece and set aside as a lid. Scoop out seeds and stringy pulp. Replace lid and place pumpkin on a parchment-lined baking sheet. Roast for about 45 minutes, or until slightly softened (time may vary depending on size). Remove from oven and let cool slightly with the lid off.
- Toast the Walnuts While the pumpkin bakes, toast walnuts in a dry skillet over medium heat for 5–6 minutes, stirring frequently until fragrant. Set aside.
- Cook the Filling Heat olive oil in a large skillet. Add onion and cook until softened and translucent. Stir in chicken and cook until golden. Add garlic, tomato purée, and water. Cover and simmer over low heat for 20 minutes.
- Assemble the Stuffed Pumpkin Spoon the chicken mixture into the roasted pumpkin. Stir in chopped walnuts, basil, parsley, and cherry tomatoes, saving a few for garnish. Season generously with salt and black pepper.
- Final Bake Return the filled pumpkin (without lid) to the oven and roast another 20–25 minutes until heated through and flavors have melded.
- Serve Garnish with reserved tomatoes and herbs. Cut into wedges or scoop out filling with pumpkin flesh. Serve warm.
Keywords: stuffed pumpkin recipe, chicken walnut stuffed pumpkin, roasted pumpkin dish, savory stuffed pumpkin, fall dinner recipe