Welcome November! Let’s cook a stuffed pumpkin!

Please note that this post contains affiliate links and any sales made through such links will reward me a small commission – at no extra cost for you. This helps me to create more posts like this. Thank you for your support!

Welcome November! Let’s cook a stuffed pumpkin!

Recipe by Sweet ZivileDifficulty: Easy

I love November! In our family there are so many celebrations this month: my dearest daughter’s birthday, then our lovely dog’s Marley birthday (woof-woof!), Thanksgiving and last but not least my step-son’s birthday. Yayyy!
All month some fancy foods are going on and in between we like to have a simple chicken dish. Not sure about you but in our house we make roasted chicken at least once a week. To twist it and make it more autumn flavor we love to make it in the pumpkin. Yes, in the pumpkin! It looks “Wow!” and it’s so easy to make. Let me show you how I do.


  • 1 large pumpkin

  • Chicken parts to fill up the pumpkin

  • Salt, pepper to taste

  • Grated fresh garlic

Let’s make it

  • There is no exact measurements, but you will get an idea 🙂
    Pick a large pumpkin (as big as you can fit in your oven or as small as you think it’s enough to feed your family, but I would not recommend a really small size because it won’t work, pumpkin will cook too fast and the chicken won’t have enough time to cook ). Cut the top to make it as a lid. Scoop the seeds out. Rub the inside with some grated garlic, salt and pepper.
  • I usually use chicken thighs. I would measure 1st how much would it fit into the pumpkin. You can leave the skin on or take it off.  Dry them well with the paper towel. Add salt, freshly grated black pepper, pinch of cinnamon and nutmeg. Fry them on a pan with a little bit of oil to get a nice golden color. Put all of them in the pumpkin and close the pumpkin lid and place it on a deep baking tray (I would highly recommend deep dish, to collect any juices might run after you try to move it when it’s done) and put it in the cold oven. Don’t need to add any liquid!! Pumpkin and chicken will release the juice and it will be full of it’s own juice (Yumm!!) Turn the oven on and set for 325F. Cook approximately for 3-4 hours. Depending on the pumpkin size.
  • When you see that pumpkin has changed its color, kind of sinked and shrinked you can check. You can use a meat thermometer (chicken should be 165 F of internal tepm.) or just check one of the chicken thighs if it looks done.
  • Ta-daaa!! It’s done! Smells like a cozy autumn Sunday roast. All the flavors have married together. Pumpkin has absorbed the chicken flavor and the chicken has pumpkin flavor.
    We serve the chicken and scooped pumpkin on the plate.
  • Enjoy!

Recommended Articles

Leave a Reply