1 hour 15 Minuten
Is there any dish that says autumn more than a hearty stuffed pumpkin? From my childhood, I still remember the version with ground meat and cheese—but these days, I like to serve a vegan version. My filling of lentils, leek, and vegan feta may sound surprisingly new at first, but it tastes as though it came straight from Grandma’s kitchen. For me, a stuffed baked pumpkin is simply true autumn comfort. Since this recipe takes a little time, it’s perfect for a cozy Saturday afternoon or Sunday evening.
Stuffed pumpkin, oven on, and your autumn mood is ready!
Nährwerte pro Portion
Zubereitung
Wash the pumpkin and prick it a few times with a wooden skewer. Place it in an ovenproof pot with 200 ml water, cover with the lid, and pre-bake for 30 minutes at 180 °C fan-assisted.
Meanwhile, wash the lentils and cook them without salt until tender (important, otherwise they won’t soften evenly).
Cut the leek into half-rings and wash it thoroughly. Finely chop the onion, garlic, and parsley—and if you decide to use mushrooms, clean and slice them too. Cut the vegan feta into cubes.
After 30 minutes, briefly remove the pumpkin from the oven and cut off the pumpkin lid. It’s best to cut it from an angle above, so you can easily replace it later as decoration. Remove the seeds and bake the pumpkin with the lid on the pot for another 30 minutes at 180 °C using top heat. If the bottom of your pumpkin is already very soft or mushy, you can drain the water now and brush the outside of the pumpkin with a thin layer of oil.
Heat the oil in a pan and fry the onions (and, if using, the mushrooms) until lightly browned. Then add the leek and let it simmer until soft.
Then add the tomato paste, parsley, garlic, lentils, vegan crème, feta, and all the spices, and mix everything well. Season the filling with the spices—it can be quite intensely flavored, since the squash will add a mild sweetness later. This creates the perfect balance.
Take the softened squash out of the oven (if it is not soft enough yet, simply bake it a little longer), brush the outside with rapeseed oil if you have not already done so, and fill it with the mixture. Depending on the size of your squash, you will probably have quite a bit of filling left over—I like to serve it on the side for anyone who loves extra filling.
Bake the stuffed squash one final time for 10 to 15 minutes at 180 degrees using top heat, then slice and serve.
Recipe Note
As you can see, stuffing squash really isn't rocket science—even if the list of ingredients and preparation steps initially seem disappointingly long and complicated! ;)
The hardest part of this recipe is simply having enough patience. The preparation time may initially sound like "far too much work," but most of it is waiting time. You can easily use that time to prepare the filling. And perhaps enjoy an autumnal Pumpkin Spice Latte!
The difference from Grandma's recipe
My grandma used to add ground meat and plenty of cheese to her stuffed squash. Today, I use lentils, leeks, and vegan feta—vegetarian and even completely vegan. For me, that makes little difference to the taste: our stuffed squash recipe is still savory, creamy, and absolutely delicious. Because let's be honest: A stuffed Hokkaido—vegetarian, vegan, or made with meat—is defined above all by the perfect combination of sweet squash and a wonderfully savory filling that simply feels cozy and warming.
If you don't want to try either Grandma's way or the completely vegan version, simply find your very own version: For example, use the lentils together with the vegan feta to create a vegetarian stuffed squash recipe. After all, this is YOUR dinner. It should taste exactly the way you want it to!
The right type of squash for your stuffed squash
For a stuffed squash, there’s really only one variety for me: Hokkaido.
It’s just the right size for stuffing (usually around 20 cm in diameter).
You can simply eat its skin, saving yourself the annoying task of peeling it.
The slightly sweet, mildly nutty flavor pairs wonderfully with the savory filling.
That's why I turn to this variety of squash every fall. And among all the other squash recipes, stuffing Hokkaido in the oven is one of my favorite ways to enjoy this orange autumn classic.
A little tip: Hokkaido squash often keeps for several weeks in a cool, dry place—so you can start your squash shopping!
Hokkaido not really your thing? Here are some delicious alternatives:
If you prefer something sweeter, reach for butternut squash: creamy flesh, a slightly firmer texture, and perfect if you want to arrange the halves lengthwise on a baking sheet.
Musquée de Provence squash also works as a stuffed squash, but it is significantly larger and needs more time in the oven.
Short on time? Stuffed squash the quick way
If you are short on time but your craving for squash is so strong that you simply cannot say no, here is a great tip for combining quick cooking with your favorite recipe: Simply cut the squash into pieces, add everything along with the sautéed filling to a baking dish, and cook it in the oven. It tastes just as good but is significantly faster than slowly cooking the whole squash. Of course, only the appearance suffers—but if you eat quickly enough, no one will notice. ;)
Substitution chart
Sometimes you do not have everything on hand, and that is totally okay! Here is a small substitution chart for the key ingredients in this stuffed squash:
Brown lentils → Red lentils, tofu, vegetarian mince, or chopped mushrooms
Vegan feta → Marinated tofu in the style of feta, other vegan cheeses, or dairy cheese if you are not vegan
Vegan crème fraîche → Vegan sour cream, plant-based yogurt, or coconut cream with a splash of lemon juice
Smoked paprika → A pinch of smoked salt
Rapeseed oil → Another heat-resistant oil
Leek → Spring onions (but significantly less)
Fresh parsley → Omit or use some dried parsley
Tomato paste → Fresh tomatoes or a splash of strained tomatoes
