Got leftover pumpkins from Halloween? Don’t toss them—turn them into a hearty and flavorful meal! This Stuffed Pumpkin with Chicken and Walnuts recipe is a cozy fall favorite that’s easy to make and impressive to serve. Tender roasted pumpkin filled with savory chicken, onions, herbs, and crunchy walnuts makes a delicious, wholesome dinner that celebrates the best flavors of the season.
This recipe is incredibly easy to prepare and boasts a delicious filling. It will also look impressive on your dining table when you add some simple fall decor. You’ll see that it tastes as good as it looks!
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Kitchen Notes
- A sugar pumpkin, also referred to as a pie pumpkin, is the one used in this pumpkin recipe. Pumpkins and all winter squash should feel heavy for their size. The skin should be dull, not shiny, and there should be no mold, cracks, or bruising.
- If pumpkins are no longer available at your local farmer’s market or location, this recipe is just as delicious and can be prepared with butternut squash (although it would not be nearly as cute). If this is the case, remember to adjust the cooking time accordingly.
Ingredients for Stuffed Pumpkin with Chicken and Walnuts
- 1 3 lb. Sugar Pumpkin
- 6 oz. roasted walnuts
- 1 T. olive oil
- 1 medium sweet onion, diced
- 3 garlic cloves, minced
- 7 oz. tomato puree
- 1 cup water
- 6 oz. toasted walnuts
- 1 medium sweet onion
- 6 oz. cherry tomatoes
- Sea salt, to taste
- Black pepper, to taste
- 1 oz. fresh basil, chopped
- 1 oz. fresh parsley, chopped
- Small Fresno pepper, finely diced (optional)
- 1 lb. boneless skinless chicken breasts, diced into bite-size pieces
Supplies Used
How To Make Stuffed Pumpkin with Chicken and Walnuts
#1. Preheat oven to 375° F.
#2. Use a sharp knife to remove the top of the pumpkin in one piece, then set aside. Remove the pumpkin seeds and flesh of the pumpkin using a spoon or scoop. Make sure you have everything scooped out from the inside of the pumpkin. Replace the lid on the pumpkin.
#3. Place the pumpkin on a baking sheet lined with parchment paper. Bake at 375°F for approximately 45 minutes, or until slightly softened. (Note: The time will depend on the actual size of the pumpkin.) Remove from heat, carefully remove the lid, and set aside to cool slightly.
#4. While the pumpkin is roasting, toast the walnuts in a small, dry skillet over medium-high heat for 5-6 minutes. Do this until it’s fragrant. Stir often and observe to prevent burning. Remove from heat and set aside.
#5. Put a drizzle of olive oil in a large skillet over medium heat. Add the onions. Cook by stirring occasionally until the onions become slightly soft and translucent.
#6. Add the diced chicken and sauté until golden brown.
#7. Add garlic, tomato puree, and a cup of water. Cover the skillet with a lid and simmer over low heat for approximately 20 minutes.
#8. Ladle filling into the pumpkin. Add the chopped walnuts, herbs, and cherry tomatoes, reserving a few for garnish. Season with a teaspoon of salt and a teaspoon of pepper or adjust according to taste.
#9. Return the pumpkin to the oven and roast for an additional 20-25 minutes. Serve warm on a large plate. Enjoy!
Our Best Main Course Recipes
If you’ve enjoyed this Stuffed Pumpkin with Chicken and Walnut, I highly recommend trying these other recipes for Thanksgiving dinner:
- Balsamic Steak Salad
- Cranberry Orange Pork Tenderloin
- Spaghetti with Homemade Meatballs
- Apple and Walnut Stuffed Pork Tenderloin
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Stuffed Pumpkin with Chicken and Walnut
Ingredients
- 1 3 lb. Sugar Pumpkin
- 6 oz. roasted walnuts
- 1 T. olive oil
- 1 medium sweet onion , diced
- 3 garlic cloves , minced
- 7 oz. tomato puree
- 1 cup water
- 6 oz. toasted walnuts
- 1 medium sweet onion
- 6 oz. cherry tomatoes
- Sea Salt to taste
- Black Pepper to taste
- 1 oz. fresh basil , chopped
- 1 oz. fresh parsley , chopped
- Small Fresno pepper , finely diced (optional)
- 1 lb. boneless skinless chicken breasts , diced into bite-size pieces
Instructions
- Preheat oven to 375° F.
- Use a sharp knife to remove the top of the pumpkin in one piece then set aside. Remove the pumpkin seeds and flesh of the pumpkin using a spoon or scoop. Make sure you got everything inside of the pumpkin. Replace lid on pumpkin.
- Place the pumpkin on a lined parchment paper baking sheet. Bake it at 375° F for approximately 45 minutes until slightly softened. (Note: The time will depend on actual size of the pumpkin). Remove from heat and carefully remove lid and set aside to cool slightly.
- Meanwhile while the pumpkin is roasting, toast the walnuts in a dry, small skillet for 5-6 minutes over medium-high heat. Do this until it's fragrant. Stir often and watch carefully to prevent burning. Remove from heat and set aside.
- Put a drizzle of olive oil on a large skillet in medium heat. Add the onions. Cook by stirring occasionally until onions become slightly soft and translucent.
- Add the diced chicken and sauté until golden brown.
- Add garlic, tomato puree, and the cup of water. Cover skillet with a lid and simmer over low heat for approximately 20 minutes.
- Ladle filling into pumpkin. Add the chopped walnuts, herbs, and cherry tomatoes, reserving a few for garnish. Season with a teaspoon salt and teaspoon pepper or adjust according to taste.
- Return pumpkin to oven and roast for another 20-25 minutes. Serve warm on a large plate. Enjoy!
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