Roasted Pumpkin with Cranberry and Walnut Stuffing

Photography By Michael Fornataro | October 01, 2014


  1. Remove the top of the pumpkin, and set aside. Clean out the inside of the pumpkin.
  2. Rub honey, 1 tablespoon dark brown sugar, and nutmeg into the pumpkin’s cavity. Fill with chicken or vegetable stock, and replace the top.
  3. Wrap the pumpkin in foil, and roast at 350ºF for about two hours. A skewer should pierce through the foil and pumpkin with little resistance.
  4. Remove the foil. Pour the liquid into a container, and reserve for later. Allow the pumpkin to rest.
  5. Season the bread cubes with 1/4 cup dark brown sugar, caraway, and thyme. Toss with a drizzle of olive oil, and salt and pepper to taste.
  6. Toast bread at 400ºF until golden brown.
  7. In a bowl, toss bread, cranberries, walnuts, and 1-1/3 cups of reserved liquid until all of the liquid is absorbed into the bread.
  8. Lightly pack the pumpkin with the stuffing. Tent the top with foil and wrap tightly. Bake at 350ºF for one hour.
  9. To serve, cut the pumpkin into desired portions or scoop out the stuffing inside.

Recipe by Anthony Falcon of Gaucho Parrilla Argentina.

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  • 1 medium-sized pumpkin
  • 1 oz honey
  • 1 tablespoon + 1/4 cup dark brown sugar
  • 1 pinch nutmeg
  • 2 cups chicken or vegetable stock
  • 5-1/2 cups bread, cubed with crusts removed (Chef Anthony used ciabatta!)
  • 1 teaspoon caraway
  • 1 teaspoon dried thyme
  • Olive oil
  • Salt and pepper
  • 1 cup cranberries
  • 2 oz walnuts, chopped
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