This Stuffed Pumpkin is a hearty fall centerpiece filled with brown rice, lentils, toasted nuts, parsley, and warm spices. It’s baked until sliceable, then finished with a creamy lemon tahini sauce, sumac, and extra herbs.
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A Stuffed Pumpkin That Steals the Show
A stuffed pumpkin always feels a little special, and this version is hearty enough to be the centerpiece of a holiday table while still being made from simple pantry ingredients. Stuffed pumpkin can seem a little intimidating the first time, but roasting the squash before filling it makes all the difference. The shell stays sturdy, the filling holds together better, and each slice keeps its shape. The combination of brown rice, lentils, toasted walnuts, pine nuts, warm spices, and a creamy tahini sauce makes every bite satisfying with plenty of texture.
If you’re looking for more pumpkin recipes, I highly recommend my Roast Pumpkin with Balsamic Walnuts and Tofu Feta, Creamy Pumpkin Pasta, and Pumpkin & White Bean Soup. They all make the most of roasted pumpkin and are great options throughout fall and winter.
Instructions
Follow along with this step-by-step guide to make your Stuffed Pumpkin with Tahini Sauce. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: Roast the butternut squash cut-side down until the flesh is tender but the shell is still sturdy enough to hold its shape.
Step Two: Cook the rice, then combine it with the mashed squash, lentils, toasted nuts, breadcrumbs, herbs, and warm spices until the filling is thick and cohesive.
Step Three: Spoon the filling firmly into the squash shells and bake again until heated through and lightly golden around the edges.
Step Four: Whisk together the tahini sauce until smooth and pourable, adding water a little at a time if needed.
Step Five: Let the stuffed squash rest briefly before slicing, then drizzle generously with the tahini sauce and finish with toasted nuts, parsley, and a sprinkle of sumac or za’atar.
Storage
Store leftover stuffed pumpkin in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions, then add the tahini sauce after reheating for the freshest flavor. The stuffed pumpkin can also be frozen (without the sauce) for up to 2 months and thawed overnight in the refrigerator before reheating.
Expert Tips
Drain the cooked rice well before mixing the filling. Excess moisture can make the filling soft instead of thick and cohesive, making the stuffed pumpkin harder to slice neatly.
FAQ
Yes. Acorn, kabocha, or sugar pumpkin all work well, as long as they’re large enough to hold the filling and become tender without collapsing.
The flesh should be easy to scoop with a spoon, but the shell should still feel firm enough to hold its shape once filled.
Yes. Canned green or brown lentils work well here. Just drain them well before adding them to the filling so it doesn’t become too wet.
Serving Suggestions and More Recipes
Serve with extra tahini sauce, a sprinkle of sumac or za’atar, and a simple green salad or steamed greens for a complete meal.
Looking for more pumpkin recipes? Try my Pumpkin Smoothie, Pumpkin Pancake Bites, or Pumpkin Pie Baked Oats for more easy ways to enjoy pumpkin from breakfast through dessert.
Stuffed Pumpkin with Tahini Sauce Recipe
Ingredients
Squash
- 1 medium butternut squash 4½–5½ lb / 2–2.5 kg
- 2 tbsp olive oil 30 ml
- ½ tsp salt 3 g
- ½ tsp black pepper 1 g
Filling
- 1 cup uncooked short or medium-grain brown rice 7 oz / 200 g
- 1 can green or brown lentils 13 oz / 370 g, drained (8½ oz / 240 g drained)
- 1 cup mashed roasted squash flesh 8 oz / 225 g
- 1 cup plain or panko breadcrumbs 2½ oz / 70 g
- ⅓ cup toasted pine nuts 1½ oz / 40 g
- ⅓ cup toasted walnuts chopped (1½ oz / 40 g)
- 3 tbsp olive oil 45 ml
- 1 small onion finely diced (3½ oz / 100 g)
- 3 cloves garlic minced
- 2 tsp ground cumin 5 g
- 1 tsp ground cinnamon 2 g
- 1 tsp ground coriander 2 g
- ½ tsp smoked paprika 1 g
- Pinch allspice or ground nutmeg
- 1 tsp salt 6 g
- ½ tsp black pepper 1 g
- ½ cup chopped flat-leaf parsley ½ oz / 15 g
Tahini Sauce
- ½ cup tahini 120 g
- 3 tbsp lemon juice 45 ml
- 1 clove small garlic minced
- 2 tbsp olive oil 30 ml
- ½ tsp ground cumin 1 g
- ½ tsp smoked paprika 1 g
- ½ tsp salt 3 g
- 4–6 tbsp water 60–90 ml, as needed
To Serve
- Torn parsley leaves
- Toasted pine nuts
- Toasted walnuts
- Sumac or za’atar
Instructions
- Preheat oven to 375°F / 190°C (170°C fan). Cut the butternut squash in half lengthwise. Scoop out seeds and stringy bits. Rub the cut sides with olive oil, salt and pepper. Place cut-side down on a lined baking sheet and roast for 40–50 minutes, until the flesh is tender but the shell still holds shape. Cool 15 minutes.
- While the squash roasts, cook the rice in salted water according to package instructions until just tender, 30–35 minutes. Drain well.
- Once the squash halves are cool enough to handle, scoop out most of the flesh, leaving a ¾-inch (2 cm) wall so the shells stay sturdy. Mash the scooped flesh until smooth — you should have about 1 cup (8 oz / 225 g).
- Heat 3 tbsp olive oil in a large skillet over medium heat. Cook onion for 5 minutes until softened, then add garlic, cumin, cinnamon, coriander, smoked paprika, and allspice. Cook for 30 seconds until fragrant.
- Stir in rice, lentils, mashed squash, breadcrumbs, pine nuts, walnuts, parsley, salt and pepper. Mix until thick and cohesive. Taste and adjust seasoning.
- Fill the roasted squash shells with the mixture, pressing down firmly. Place the halves open-side up on the baking sheet and bake for 25–30 minutes, until the filling is hot and set.
- While the squash bakes, make the tahini sauce: whisk together tahini, lemon juice, garlic, olive oil, cumin, paprika, and salt. Gradually whisk in water until smooth and pourable. Adjust seasoning to taste.
- Garnish the squash and serve with a generous pour of the tahini sauce and a dash of extra olive oil, then scatter with parsley, extra toasted pine nuts and a light sprinkle of sumac or zaatar. Let the stuffed squash rest for 10 minutes before slicing into wedges.
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