Vegetarian Stuffed Pumpkin Recipe

Stuffed Pumpkin

by Dine and Dash: Street Items Food

Screen Shot 2015-09-29 at 10.49.29 AM


  • 1 small Hokkaido pumpkin
  • 2-3 shallots
  • 1 tbsp. of butter (or Vegan Butter substitute)
  • 4-5 medium potatoes
  • 1 tsp. of curry powder
  • ¼ bunch of fresh organic sage
  • olive oil
  • sea salt and freshly ground pepper

Screen Shot 2015-09-29 at 10.49.15 AM     Screen Shot 2015-09-29 at 10.49.22 AM


  1. Cut a cap out of the top of the pumpkin and remove the seeds. Place on a baking sheet (lined with parchment paper), drizzle witholive oil, sprinkle with salt and pepper.
  1. Bake at 355 degrees Farenheit for 20 minutes.
  2. Dice the shallots and sauté them with butter. Add curry powder and fry for 2-3 minutes.
  3. Add diced potatoes and chopped sage. Season with salt and pepper.
  1. Fry for 10-15 minutes, until the potatoes soften.
  1. Place the stuffing inside the pumpkin. Bake at 355 degrees Farenheit for 20-25 minutes and enjoy!


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