Dancer, Instructor, Choreographer

J Michael Winward

Stuffed Pumpkin

Every now and again, I feature a spotlight ingredient in my cooking. In this case, I am featuring two: veggie broth and allspice. I didn't have nutmeg on hand (which is a great spice to use when preparing pumpkin), so I figured allspice would work. As far as the veggie broth, I knew I was a little light in my liquid component when I saw how much cream I had stacked up against the amount of pumpkin I had. This box of veggie broth saved the day. Both ingredients deserved a moment in the spotlight, as I couldn't have stuffed these pumpkins without them.
Stuffed Pumpkin 3
Stuffed Pumpkin 1


2 stuffable sugar pumpkins

1 medium onion, chopped

Garlic (I use 1 clove)

Thyme (I use lots because there always seems to be more than I need in a pack)


Heavy cream

Crusty bread, cubed (half a baguette was just enough for two pumpkins)

Cheese, cubed, just a few cubes less than the bread (in this case, I used a combination of Gruyère, and Toscano cheese with a black pepper rind. And I included the rind, and it was delicious.)


Veggie Broth

Salt & Pepper

Stuffed Pumpkin 4

Preheat the oven to 350 degrees.

Remove the tops of the pumpkins, and all the gook inside. Reserve the tops for baking, and only hang onto the gook if you want to prepare pumpkinseeds.

Spread the cubes of bread out on a baking sheet and let dry in the oven for 10-15 minutes (or until they look dry, maybe a little brown).

Soften the onion and garlic with butter in a pan. Season with salt, pepper, and thyme.

In a large bowl, mix together the dried bread cubes with the cheese cubes. Then add the onion-garlic-thyme.

Stuffed Pumpkin 5

Whisk together veggie broth and cream (I ended up using about two parts broth to one part cream--as much as you need to just cover the stuffing once it's inside the pumpkin).

Stuff the pumpkins: cubes first, liquid second.

Stuffed Pumpkin 6

Hats back on.

Bake for 90 minutes with the hats on, then another 30 minutes with the hats off (I keep them in the baking dish, off to the side).

Stuffed Pumpkin 7

Allow to cool for 20-30 minutes (as long as you can stand waiting). Scoop out pumpkin with the stuffing when you serve it. It's really a delicious way to serve a pumpkin.

RecipesJ Michael Winward