As the crisp autumn air sets in and jack-o’-lanterns flicker, Halloween is just around the corner. Now that my children are grown up and my grandchildren are not living anywhere near me, I turn pumpkins from simple decorations into the centrepiece of a feast. For nearly two decades, my Halloween tradition has featured a stuffed pumpkin filled with chicken, mushrooms, and cheese that delights taste buds and captivates my dinner guests.
This stuffed pumpkin with chicken was born at the Cultural Exchange
In 2005, during an English class, our teacher—a kind and engaging woman who always aimed to make lessons enjoyable—shared a special memory with us about Halloween. She talked about a favourite autumn recipe that her Brazilian husband often made. This lovely gesture brought warmth and cultural diversity to our classroom, making the lesson more memorable and personal. That same year, I made this delicious recipe for my family, and I’ve enjoyed preparing it every Halloween since!
NOTE:
The original Brazilian stuffed pumpkin is made with shrimp, but I love this chicken-stuffed pumpkin much more.
DID YOU KNOW?
In many European countries, All Saints’ Day is celebrated on November 1st, followed by All Souls’ Day on November 2nd. People honour these occasions by attending church services, visiting cemeteries, lighting candles, and placing flowers and wreaths on the graves of their loved ones.
What makes this pumpkin dish both simple and extraordinary?
Now, let’s dive into the heart of this enchanting stuffed pumpkin dish. The star, of course, is a medium-sized pumpkin—choose one that’s about 4-5 pounds and has a flat bottom so it can stand proudly on your table.
Ingredients for the filling:
- chicken breasts or skinless and boneless chicken tights
- large onion
- olive oil or butter
- garlic powder
- mushrooms
- cheddar cheese
- mozzarella cheese
- cream cheese ( like Philadelphia)
- Salt and pepper to taste
- Optional: turmeric or saffron
A Step-by-Step Guide to this stuffed pumpkin
First, we roast the pumpkin:
- Preheat your oven to 170°C (338°F) with a fan setting. This is the perfect temperature to cook our pumpkin without scorching it.
- Carefully cut the top off your pumpkin, creating a lid. Scoop out the seeds and stringy bits, but don’t discard them! Clean the seeds and roast them for a crunchy topping or a snack while you cook.
- Place the pumpkin on the parchment paper-coated baking tray.
- Pour hot water into the hollowed pumpkin, cover with the “pumpkin” lid and bake it for 35-45 min in the middle of the oven.
For the stuffing:
- Cube the onion and fry it on medium heat.
- Once translucent, add cubed chicken, salt and pepper, turmeric, or saffron, and cook covered on medium heat for a few minutes.
- Slice the mushrooms, season with salt, pepper and garlic and saute until cooked.
- Slice the mozzarella and grate the cheese.
Stuffing the pumpkin:
- When the pumpkin is roasted and cooled, lift the lid and pour the water away.
- Now, we will make layers. Add chicken to the bottom of the pumpkin, then mushrooms, cream cheese, grated cheese, and mozzarella.
- Repeat until the pumpkin is topped up. The last layer is mozzarella.
- Replace the pumpkin lid and place your stuffed creation on a baking sheet lined with parchment paper.
- Bake for about 30 minutes.
- Remove from the oven and let it rest for 10 minutes. This allows the flavours to meld and prevents any unfortunate tongue-burning incidents.
Serving Your Pumpkin Masterpiece
When it comes to presenting this dish, think dramatic reveal. Carry your golden, slightly steaming pumpkin to the table with a flourish and care. As you lift the lid, watch your guests’ eyes widen at the sight of the creamy, aromatic filling. To serve, scoop out generous portions of the filling and some of the tender pumpkin flesh.
For a complete meal, I like to pair this with a crisp green salad dressed with a tangy vinaigrette – the acidity cuts through the richness of the stuffing beautifully.
If you can’t resist, a crusty baguette on the side is perfect for sopping up any stray bits of filling.
For a festive feeling, serve this in a dimly lit room with candles flickering. The warm glow will enhance the cosy autumn atmosphere and add a touch of Halloween mystery to your dining experience.
A Tradition Worth Keeping
Reflecting on the nearly two decades I’ve been making this dish, I’m struck by how a chance conversation in a classroom has become a cherished tradition. Each year, as I prepare this stuffed pumpkin, I’m transported back to that moment of culinary inspiration. It reminds us how food can connect us across cultures and through time.
This Halloween, I invite you to start your tradition. Whether you follow this recipe to the letter or put your spin on it, creating and sharing a meal is its kind of magic. And who knows? Maybe 20 years from now, you’ll share your version of this story, recounting how a simple stuffed pumpkin became the cornerstone of your Halloween celebrations.
Happy cooking, and may your Halloween be deliciously spooky!
Are you looking for more seasonal recipes?
If this stuffed pumpkin has whetted your appetite for autumnal cooking, why not explore some of our other fall favourites:
Each recipe captures the essence of fall and would make a perfect addition to your seasonal repertoire. Happy cooking, and may your autumn be filled with warmth, laughter, and delicious meals shared with loved ones!
STUFFED PUMPKIN WITH CHICKEN AND CHEESE
Ingredients
- 1 medium pumpkin - 2-3 kg
- chicken breasts - or skinless and boneless chicken tights
- 1 large Onion
- 1 tbsp Olive oil - or butter
- Garlic powder
- 300 g Mushrooms
- 20 g Cheddar cheese
- 1 pack Mozzarella cheese
- 1 pack Cream cheese - ( like Philadelphia)
- Salt - to taste
- Pepper - to taste
- pinch Safron - or turmeric (optional)
Instructions
Pumpkin:
- Preheat your oven to 170℃ (338℉) with a fan setting. This is the perfect temperature to cook our pumpkin without scorching it.
- Carefully cut the top off your pumpkin, creating a lid. Scoop out the seeds and stringy bits, but don't discard them! Clean the seeds and roast them for a crunchy topping or a snack while you cook.1 medium pumpkin
- Place the pumpkin on the parchment paper-coated baking tray.
- Pour hot water into the hollowed pumpkin, cover with the "pumpkin" lid and bake it for 45 min in the middle of the oven.
Filling:
- Cube the onion. Pour oil into the pan, add onion and fry it on medium heat.1 large Onion, 1 tbsp Olive oil
- Once translucent, add cubed chicken, salt and pepper, turmeric, or saffron, and cook covered on medium heat for a few minutes.chicken breasts, Salt, Pepper, pinch Safron
- Slice the mushrooms, season with salt, pepper and garlic and saute until cooked.300 g Mushrooms, Garlic powder
- Slice the mozzarella and grate the cheese.1 pack Mozzarella cheese, 20 g Cheddar cheese
Stuffing the pumpkin:
- When the pumpkin is roasted and cooled, lift the lid and pour the water away. Place it back on the baking sheet lined with parchment paper.
- Now, make layers. Add chicken to the bottom of the pumpkin, then mushrooms, cream cheese, grated cheese and mozzarella.1 pack Cream cheese
- Repeat until the pumpkin is topped up. The last layer is mozzarella.
- Replace the pumpkin lid and place your stuffed creation into the oven.
- Bake at 180℃ (356℉) for about 30 minutes.
- Remove from the oven and let it rest for 5 minutes. This allows the flavours to meld and prevents any unfortunate tongue-burning incidents.