Stuffed Sugar Pumpkins and Carnival Squash

It’s that time of the year again, and all those beautiful pumpkins and winter squash in the store are just screaming at you “please take me home!”. Since I love the large variety of shapes, colors, and textures these healthy, nutritious vegetables have to offer, I’m on a mission to try as many different kinds as possible. This time, I picked two beautiful sugar pumpkins and, for the first time ever, two carnival squash as well. So glad I did! I was very surprised at how sweet and flavorful carnival squash is while hiding its amazing taste behind a rather humble appearance. What the carnival squash for your taste buds is the sugar pumpkin for your eyes. What a wonderful combination! On top of that, this feast is incredibly easy and so much fun to prepare. What a beautiful, luscious centerpiece for your festive holiday dinner table! Don’t you agree?

The recipe can easily be adjusted to the number of servings you need.

• Depending on size of the squash/pumpkin, each one will give you about 2 – 3 servings. 
• The stuffing is sufficient for 4 squash/pumpkins, but you can always serve it on the side or the next day. No need to adjust the stuffing.

Ingredients (8-10 servings):

For pumpkins/squash:

• 4 sugar pumpkins or carnival squash (I used 2 of each)
• about 1 tsp Celtic sea salt
• about 4 Tbsp extra virgin olive oil

For the stuffing:

• 1 Tbsp extra virgin olive oil
• 1 cup (180 g) wild rice blend
• 1¾ – 2 cups (420 – 470 ml) water
• ½ tsp Celtic sea salt

• 4 Tbsp extra virgin olive oil
• 1 sweet onion, diced
• generous 6 oz (180 g) crimini mushrooms, diced
• 1 medium-size sweet potato, peeled and diced
• 5 cloves garlic, minced
• 2 large carrots, diced
• 2 medium-size leeks, dark green parts and roots removed, diced
• 2 cups (about 300 g) cooked chickpeas
• 2 cups (260 g) frozen petite green peas
• 2 stalks celery, diced
• 1 generous cup (120 g) pecans, chopped
• 2 tsp Celtic sea salt
• freshly ground black pepper to taste
• 2 Tbsp fresh thyme leaves
• leaves of one good-size sprig rosemary
• ¼ – ½ bunch of fresh parsley, minced

For the glaze:

• 2 Tbsp soy sauce, I used gluten free (or coconut aminos, but use less maple syrup)
• 2 Tbsp maple syrup

Serving suggestions:

• vegan mushroom gravy
• cranberry sauce
• mashed potatoes
• red cabbage

Preparation:

Set oven temperature to 350° F (180° C) and arrange rack in center position.

Thoroughly wash and dry pumpkins/squash. Carefully cut out lids as you would for a jack-o’-lanterns.

Remove seeds and strings. I used a spoon to scrape them out.

Use your hands to distribute about 1 Tbsp extra virgin olive oil over the inside and outside of each pumpkin/squash and also the lids. Massage the Celtic sea salt only on the inside, about ¼ tsp for each piece. Close the lids, place the pumpkins on a rimmed baking sheet, and make sure their bottom parts are well oiled.

Roast pumpkins in the preheated oven for 45 minutes until they are slightly softened. Set a timer and remove from oven. Allow to cool on the baking sheet. Keep oven set on 350°F (180° C).

While pumpkins are roasting, tend to the stuffing.

For the rice, preheat a medium-size pot or saucepan over medium heat. Add extra virgin olive oil with rice and fry for 2 – 3 minutes or until fragrant. Stir continuously.

Add water with Celtic sea salt, bring to a boil, then follow instructions on package to cook the rice for 30 – 45 minutes. Each rice blend is a little different.

Wash and cut vegetables. Be very thorough with the leeks!

Preheat a large pot or saucepan over medium heat. Add 4 Tbsp extra virgin olive oil with diced onion and sauté for about 7 minutes until soft.

Now add mushrooms, sweet potato, garlic, carrots, and leeks.

Increase heat to medium high and cook for about 20 minutes while stirring frequently. Vegetables should be soft but not fall apart.

Add chickpeas, frozen peas, celery, pecans, and Celtic sea salt. Stir well and cook for only about 5 minutes until peas are thawed.

Remove from heat and add wild rice blend from above, thyme, rosemary, and parsley.

Season to taste with freshly ground black pepper.

By now, the pumpkins/squash should have cooled down and be ready for the stuffing. So that’s what you are going to do.

Just spoon the stuffing into your pumpkins/squash, put on their lids, and prepare the glaze by mixing soy sauce (or coco aminos) with maple syrup.  Generously brush the glaze all over the pumpkins/squash. You are going to be amazed at how beautiful they will look!

Return the pumpkins/squash to the heated oven and roast them for another 45 – 60 minutes. The thickness of their skin varies and so does the time until they are perfectly done. Keep checking after 45 minutes. You should be able to cut into the skin without resistance.

When they are done, turn off the heat, open the oven door, and let them sit for about 5 – 10 minutes before you carefully transfer them with spatulas to a serving plate.

Enjoy with all your delicious holiday side dishes and lots of mushroom gravy!

Notes:

• If you like some fruity sweetness in the stuffing, just add some dried cranberries.
• You could also give the Holidays an Italian twist by serving these guys with your favorite tomato sauce. I did this with the leftovers, and it was fabulous!
• I topped one pumpkin and one carnival squash with homemade vegan mozzarella. Recipe coming up soon. Stay tuned!
• Enjoy the ooooooohs and aaaaaaaaahs you get for these beauties! 😉