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Chicken Walnut Stuffed Pumpkin A Rustic Autumn Centerpiece

Chicken Walnut Stuffed Pumpkin

Czarryy
A stunning centerpiece dish where a roasted sugar pumpkin is filled with tender chicken, toasted walnuts, fresh herbs, and cherry tomatoes in a savory tomato-based sauce. Both rustic and elegant, this recipe makes a cozy autumn dinner or festive holiday presentation.
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Prep Time 23 minutes
1 hour 30 minutes
Course Main Course
Cuisine Harvest-Inspired, Seasonal Comfort Food
Servings 4
Calories 420 kcal

Equipment

  • Sharp chef’s knife
  • Large spoon or scoop
  • Large skillet with lid
  • Parchment-lined baking sheet
  • Mixing spoon or spatula

Ingredients
  

  • 1 (3 lb.) sugar (pie) pumpkin
  • 6 ounces roasted walnuts
  • 1 tablespoon olive oil
  • 1 medium sweet onion, diced
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 3 garlic cloves, minced
  • 7 ounces tomato purée
  • 1 cup water
  • 1 ounce fresh basil, chopped
  • 1 ounce fresh parsley, chopped
  • 6 ounces cherry tomatoes
  • 1 small Fresno pepper, finely diced (optional)
  • Sea salt, to taste
  • Black pepper, to taste

Instructions
 

  • Prepare the Pumpkin
    Preheat oven to 375°F (190°C). Cut the top off the pumpkin in one piece and set aside as a lid. Scoop out seeds and stringy pulp. Replace lid and place pumpkin on a parchment-lined baking sheet. Roast for about 45 minutes, or until slightly softened (time may vary depending on size). Remove from oven and let cool slightly with the lid off.
  • Toast the Walnuts
    While the pumpkin bakes, toast walnuts in a dry skillet over medium heat for 5–6 minutes, stirring frequently until fragrant. Set aside.
  • Cook the Filling
    Heat olive oil in a large skillet. Add onion and cook until softened and translucent. Stir in chicken and cook until golden. Add garlic, tomato purée, and water. Cover and simmer over low heat for 20 minutes.
  • Assemble the Stuffed Pumpkin
    Spoon the chicken mixture into the roasted pumpkin. Stir in chopped walnuts, basil, parsley, and cherry tomatoes, saving a few for garnish. Season generously with salt and black pepper.
  • Final Bake
    Return the filled pumpkin (without lid) to the oven and roast another 20–25 minutes until heated through and flavors have melded.
  • Serve
    Garnish with reserved tomatoes and herbs. Cut into wedges or scoop out filling with pumpkin flesh. Serve warm.

Notes

Pro Tips & Variations

  • Swap the pumpkin: If sugar pumpkins aren’t available, use butternut squash (adjust baking time).
  • Make it spicy: Add the Fresno pepper for gentle heat, or substitute with red chili flakes.
  • Vegetarian option: Replace chicken with cooked lentils or quinoa for a hearty meat-free version.
  • Cheese addition: Sprinkle parmesan or crumbled feta into the filling before baking for added richness.
  • Presentation idea: Slice pumpkin into wedges tableside for an impressive holiday meal.
Keyword autumn pumpkin recipe, chicken walnut filling, harvest dinner, holiday centerpiece, stuffed pumpkin