Home Mains Lamb and Rice Stuffed Pumpkin
Lamb and Rice Stuffed Pumpkin, featuring a roasted pumpkin filled with a savory mixture of ground lamb, rice, and herbs, topped with melted Parmesan and garnished with fresh parsley.
1 hour 5 minutes Medium

Lamb and Rice Stuffed Pumpkin

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Lamb and Rice Stuffed Pumpkin is a beautifully festive dish that highlights the fall season by using a roasted pumpkin as a cooking vessel and a vital part of the meal. By utilizing a pie or sugar pumpkin, the dish benefits from the slightly sweet flavor of the pumpkin’s flesh, which caramelizes as it roasts, creating a perfect contrast to the savory lamb and herb filling. The pumpkin is a centerpiece and enhances the dish’s flavors, making it a visually appealing, fun, and delicious meal.

This dish starts with hollowing out and roasting the pumpkin, creating a natural “pot” for the lamb, rice, and vegetables. The ground lamb is sautéed with onions, red bell peppers, garlic, and fresh herbs like rosemary, thyme, and parsley. These aromatic ingredients form the heart of the stuffing, providing a savory, herb-infused base. Adding San Marzano tomatoes and a creamy cauliflower soup adds moisture and richness, ensuring the filling remains juicy and flavorful as it bakes inside the pumpkin.

The roasted pumpkin elevates the meal. Its flesh becomes tender and slightly caramelized as it cooks, releasing its natural sweetness. This contrasts beautifully with the savory lamb and hearty rice mixture. The soft, roasted pumpkin can be scooped alongside the filling, allowing each bite to include a mix of textures and flavors.

Brown rice adds a hearty grain component, balancing out the lamb’s richness and soaking up the flavors of the tomatoes, spices, and cream. Parmesan cheese, mixed into the filling and sprinkled on top, adds a salty, umami layer, bringing depth to the dish’s overall taste.

The visual appeal and the experience of eating directly from the pumpkin make Lamb and Rice Stuffed Pumpkin unique. As the pumpkin roasts, it becomes a natural bowl, and once served, each guest can scoop out the tender pumpkin flesh along with the savory lamb and rice filling. The presentation alone makes it a showstopper for any gathering, particularly during autumn.

This dish offers a canvas for your culinary creativity. You can adjust the herbs or add other vegetables to suit your taste. For a more robust flavor, other ground meats such as beef could be substituted, though the lamb’s distinct flavor pairs exceptionally well with the sweetness of the pumpkin and the richness of the Parmesan and rice.

Lamb and Rice Stuffed Pumpkin blends the seasonal flavors of pumpkin, herbs, and hearty lamb for a delightful, warming experience that brings people together. Whether for a festive dinner or a special autumn gathering, this dish is rustic and elegant, perfect for fall celebrations. The caramelized pumpkin paired with savory lamb and herbs creates a balanced, flavorful experience that is as satisfying as it is unique. Each bite offers a comforting, delicious taste of the season.

Lamb and Rice Stuffed Pumpkin

Recipe by Kyle Taylor
5.0 from 1 vote
Course: MainsCuisine: New American, MediterraneanDifficulty: Medium
Servings

2

servings
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

5

minutes

Lamb and Rice Stuffed Pumpkin is a seasonal dish that combines savory ground lamb, aromatic herbs, and hearty rice inside a roasted pumpkin. The sweet, tender pumpkin flesh enhances the flavor of the filling, creating a balanced and visually striking meal perfect for fall.

Ingredients

  • 2 medium pie pumpkins

  • 1 pound ground lamb

  • 1 medium red onion, diced

  • 1 medium red bell pepper, diced

  • 3 cloves garlic, minced

  • 1 can (28 oz) San Marzano tomatoes

  • 1 can (10.5 oz) cream of cauliflower condensed soup

  • 1 tablespoon rosemary, freshly chopped

  • 1 tablespoon parsley, freshly chopped

  • 1 tablespoon thyme, freshly chopped

  • 1 teaspoon paprika

  • salt and ground black pepper, to taste

  • 2 tablespoons extra virgin olive oil

  • 1 cup parmesan cheese, grated

  • 1 cup long grain brown rice

Directions

  • Prepare the Pumpkins:
    Preheat the oven to 375°F (190°C). Cut the tops off the pumpkins and scoop out the seeds. Rub the insides with extra virgin olive oil, salt, and ground black pepper. Roast the pumpkins, open side up, for 20 minutes.
  • Cook the Filling:
    Heat extra virgin olive oil over medium heat in a large skillet. Sauté the diced red onion, red bell pepper, and garlic until softened, 3-4 minutes. Add the ground lamb and cook until browned. Stir in the tomatoes, cream of cauliflower soup, rosemary, parsley, thyme, paprika, salt, and ground black pepper. Stir to combine and let it simmer for 10-15 minutes, allowing the flavors to meld.
  • Cook the Rice:
    While the filling simmers, cook the long-grain brown rice according to package instructions.
  • Assemble the Stuffed Pumpkins:
    Once the rice is cooked, stir it into the lamb mixture. Spoon the filling into the roasted pumpkins, and top it with grated Parmesan cheese.
  • Bake the Stuffed Pumpkins:
    Return the stuffed pumpkins to the oven and bake for 15 minutes.

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