Roast Stuffed Pumpkin

November’s cozy days are here, and you know what that means—it’s time to bring out the flavors, the warmth, and yes, a little pumpkin magic!

I’ve got the perfect recipe for you, just in time for your holiday gatherings: Roast Stuffed Pumpkin. Not only does it look stunning on the table, but it’s also packed with autumnal spices and nourishing ingredients to make your taste buds dance and your soul feel hugged.

Why We Love It Ayurvedically:

This pumpkin is sattvic and balanced—just the kind of warming, grounding meal we crave as the weather cools. The spices aid digestion, and that cooked grain in bone broth? Pure nourishment. Plus, carving this tableside is not only a showstopper but also a way to serve prana (vital energy) with every slice.

Pair this with a roast chicken or turkey if you're looking to go all-out. Or keep it veggie—it’s a stand-alone masterpiece either way!

Here’s the rundown on what makes this recipe such a winner:

1. Pumpkin

• Dosha Balancing: Pumpkin is cooling, sweet, and grounding, making it ideal for balancing Vata and Pitta doshas, especially as the weather turns cold and dry.

• Digestive Benefits: Its high fiber content supports regular digestion, a crucial aspect of keeping agni (digestive fire) strong, especially in fall and winter.

• Nourishing & Grounding: In Ayurveda, pumpkin’s sweet and earthy qualities are considered grounding and nourishing, helping to settle anxiety, restlessness, and overactive minds. Plus, it’s packed with antioxidants and essential nutrients, making it a sattvic food, enhancing clarity and calm.

2. Turmeric

• Powerful Anti-inflammatory: Turmeric’s active component, curcumin, is known to reduce inflammation, which is why it’s used widely in Ayurveda to treat ama (toxins) in the body and maintain joint health.

• Supports Digestion: Known to stimulate the digestive fire without overheating, turmeric aids in the assimilation of nutrients and helps reduce gas and bloating—great for keeping Vata in check.

• Balancing for All Doshas: Turmeric is tri-doshic in moderation, meaning it can support balance in all three doshas. It’s especially good for purifying the blood and supporting liver health, which is why it’s a cornerstone in Ayurvedic cooking.

3. Rosemary

• Enhances Agni (Digestive Fire): Rosemary is warming and slightly pungent, which helps to invigorate digestive fire. This is particularly beneficial during fall and winter when our agni tends to weaken.

• Mental Clarity: In Ayurveda, rosemary is considered a medhya rasayana, meaning it supports brain health and cognitive function. It can help improve memory and mental clarity, making it perfect for focus during the busy holiday season.

• Circulation & Respiratory Support: Its warmth also supports circulation and respiratory health, which is especially helpful in the colder months for keeping Kapha in check.

These ingredients are more than just delicious—they work together to support health from an Ayurvedic perspective, keeping us warm, grounded, and vibrant through the season! 🌿

Roast Stuffed Pumpkin
Serves 6-8

Ingredients:

• 1 pumpkin (about 10 inches in diameter, with a solid stem attached)

• 3 tbsp ghee, sesame oil, or olive oil

• 1 tsp dried sage or 2 tsp fresh chopped sage

• ½ tsp dried thyme

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves

• ½-1 tsp black pepper

• 1 tsp rosemary

• 1 tsp garam masala

• 1 tsp turmeric

• 1 medium sweet onion, chopped

• 1-2 tsp salt (to taste)

• 3-4 medium carrots, chopped

• 3-4 stalks celery, chopped

• 2 large apples, chopped

• ¾ cup raisins

• 3 cups cooked grain (brown rice, red rice, barley, quinoa—your pick)

• ¾ cup roasted pecan pieces

Instructions:

I like to roast the pumpkin the day before I plan on serving this dish. This makes it much easier to work with and cuts down on the total time the day of. This is particularly useful if you are cooking for a holiday.

In the evening before you want to serve this dish, wash the outside of the pumpkin well. Cover a sheet pan with foil and place the pumpkin in the center. Put this into the oven and turn the oven to 400. Set a timer for 45 minutes and then turn off the oven. The pumpkin can sit in the oven overnight. You do not need to cut it or scoop out the seeds before cooking. 

The next day, you can take the pumpkin out of the oven and carefully cut a round lid off the top of the pumpkin, making sure to keep the stem centered as best as you can. Resist the urge to try and pick up the lid by the stem. Instead, use a pancake spatula to carefully extract the lid and set on a plate. Clean up the bottom of the lid as necessary. 

Using a spoon and a ladle, carefully scrape the seeds and stringy bits out of the center of the pumpkin. Try to preserve the flesh of the pumpkin as best you can, but also ensure that there are no more stringy bits left inside.

If you haven’t already, cook your grain. 

In 6 quart heavy bottomed pot, heat the oil or ghee on medium high heat. Add all the spices and cook until fragrant, about 1 minute. Add the onions and salt and saute until the onions begin to sweat. Add the carrots and celery and continue to cook until the carrots just begin to soften, about 5-7 minutes. Add the apples and continue to cook until the carrots and celery are cooked through.  Add the raisins, stir well and cook for another minute.

Add the grains and roasted pecans and stir well. Taste for seasoning, adjusting as needed.

Preheat the oven to 350. Carefully stuff the pumpkin and then carefully replace the lid. 

Put the stuffed pumpkin in the oven and roast for 30 minutes.

This is an excellent dish to ‘carve’ tableside. Transfer the pumpkin carefully to a large serving platter. Carefully remove the lid (again, a spatula may be necessary). Carve the pumpkin into slices like a pie or a cake, and allow the pumpkin to fall open like a flower. 

This dish makes an excellent centerpiece for any autumn gathering. Trust me, it pairs perfectly with roasted chicken or turkey, or simply on its own.