Stuffing Filled Pumpkin

    45 minutes

    Every Christmas I have stuffing leftover from the turkey, duck or chicken, now I am prepared, I cook it in a butternut pumpkin. It is so popular now I make it from scratch through the year as a family dinner in its self.


    New South Wales, Australia
    8 people made this

    Serves: 6 

    • 1/2 butternut pumpkin
    • 1 onion
    • 1 carrot
    • 1 parsnip
    • 1 sweet potato
    • 2 cloves garlic
    • 1/2 cup peas
    • 2 teaspoons herb mix
    • 1 egg

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Scrape the pumpkin seed out.
    2. Dice in equal sized pieces the onion, carrot, parsnip and sweet potato. Finely dice the garlic.
    3. Add the vegetables, garlic peas, herb mix and egg to a bowl. Combine well until thoroughly mixed.
    4. Add the mixture to the pumpkin then cook.
    5. Air Fryer: Preheat your air fryer to 180 degrees C. Add the pumpkin then cook for 30 minutes.
    6. Oven: Preheat the oven to 180 degrees C. Add the pumpkin on a baking tray then cook for 45 minutes.

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    Reviews in English (2)


    I have to say that this did not work for me in a air fryer either. It was burning so I reduced the heat and found the egg didn't cook. Put it back on at 180°C for another 10 to find the vegetables were burning and they weren't cooked through.  -  13 Nov 2017


    This recipe didn't work for me. I followed the directions exactly. The veggies were burnt at the top and not done in the middle. I then tried in the oven at a more even temp than the air fryer and the mixture was just not good. I think something must be missing from the recipe.  -  16 Oct 2017  (Review from Allrecipes USA and Canada)