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This Roasted Stuffed Pumpkin is packed with delicious ingredients—sausage, apples, cranberries, spinach, pecans, feta cheese, onions, garlic, and fresh herbs. The filling combines savory and sweet flavors, making it an ideal dish for a holiday gathering or any occasion! Serve it alongside Thanksgiving turkey or Christmas ham (or both!).
Stuffed pumpkin
The savory stuffing perfectly complements the natural subtle sweetness of the pumpkin. This gluten-free recipe is an excellent addition to any holiday menu and works wonderfully as a quick weeknight meal. I’ve made this stuffed pumpkin countless times, and everyone who tries it loves it! I used small pumpkins, halved them, roasted them in the oven, and filled them with a flavorful sausage-apple mixture. This dish has a broad appeal: one stuffed half makes a satisfying yet light weeknight meal and you can also serve it as a side. I served it once as a side dish to grilled steaks and everyone cleaned their plates! And, of course, it’s a fantastic addition to the Thanksgiving table next to the holiday turkey and makes an excellent side dish for Christmas ham just like this stuffed butternut squash and this apple stuffed acorn squash.
Main ingredients and substitutions
- Pumpkin – Make sure to choose an edible pumpkin variety, like pie pumpkin or sugar pumpkin, rather than a carving pumpkin. Look for a small pumpkin you can hold in one hand, about the size of a medium or large acorn squash. And if you don’t have pumpkin on hand, acorn squash works perfectly as a substitute!
- Sausage – I used hot crumbled Italian sausage, but you can opt for a mild version or a classic pork sausage, like sage.
- Apples – I used Honeycrisp apples. You can use any other kind – just make sure to choose apples of firm texture so that they stand up to cooking. I recommend Fuji or Gala.
- Onion and garlic – They are sautéed with the sausage and provide a great flavorful base! You can use any type of onion—sweet, yellow, or white.
- Spinach – I used fresh spinach, but frozen spinach can certainly be used! Make sure to thaw it and drain it from any liquid. I would even pat it dry with paper towels. Another option is kale.
- Dried Cranberries – I used Craisins, soaking them briefly in hot water to plump them up. You could also use dried figs, blueberries, or dried cherries.
- Pecans add crunch and texture. Or, use walnuts or pistachios. If you want to keep this nut-free, add roasted pumpkin seeds!
How to make stuffed pumpkin
Here’s a quick overview of the recipe instructions with helpful step-by-step photos. For the full, detailed recipe, scroll down to the recipe card.
1) Roast the pumpkin. You’ll need 2 small pumpkins (such as pie pumpkin or sugar pumpkin). Slice each one in half and scoop out the seeds, giving you 4 halves. Roast them in a preheated oven at 400°F for 30 minutes.
2) Make the filling. While the pumpkin is roasting, prepare the sausage filling. Start by cooking the onions, garlic, and sausage together for about 10 minutes. Once the sausage is completely cooked through and the onions have softened, add diced apples, stir in spinach, and cook until wilted. Mix in dried cranberries.
3) Stuff the pumpkin. If necessary, reheat the sausage filling on the stovetop, then spoon it into the cavities of each of the 4 pumpkin halves. Top with toasted pecans and, if desired, with crumbled feta cheese and more dried cranberries. And just like that, your dinner is ready!
Storage and reheating tips
- Refrigerate. Store leftovers in an airtight container or zipped plastic bag in the refrigerator for up to 4 days.
- Freeze. This dish freezes well and can be stored in an airtight container or freezer bag for up to 2 months, making it a great option for meal prep and make-ahead meals.
- Reheat in the Oven. To reheat, place the stuffed pumpkin in a preheated oven at 350°F for about 30 minutes, or until the filling is warmed through.
- Reheat in the Microwave. Reheat in the microwave in 30-second intervals, until heated through. Alternatively (and this might be a quicker option), remove the sausage-apple filling, microwave both the filling and pumpkin separately, then restuff the pumpkin before serving.
What to serve with stuffed pumpkin
Pumpkin pairs wonderfully with a variety of simple sides, such as Autumn vegetables like Brussels sprouts, carrots, or green beans. It also goes great with roasted or mashed potatoes. Here are my top recommendations:
- Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries
- Easy Scalloped Potatoes with Garlic, Thyme, and Parmesan Cheese
- Cheesy Baked Asparagus with Gruyere cheese, Garlic, and Bacon
- Green Beans with Pine Nuts
- Mashed Potatoes with Roasted Garlic
More pumpkin recipes
- Creamy Pumpkin Gnocchi with Spinach and Sausage (30-Minute, One-Pan)
- Apple Pumpkin Bundt Cake
- Pumpkin Ravioli with Brown Butter Sauce and Pecans
Other Thanksgiving recipes you might like
- 50 Best Thanksgiving Recipes (The Complete Holiday Menu)– If you’re looking for a complete Thanksgiving menu that features everything: Fall-inspired holiday appetizers, side dishes, salads, main courses, pasta recipes, desserts, and even breakfast.
- 60 Best Thanksgiving Side Dishes– if you’re looking only for side dish recipes to add to your holiday feast!
- 30 Best Thanksgiving Salads – If you’re looking for festive, colorful, and fresh Thanksgiving salads.
- 40 Best Meatless Thanksgiving Recipes – this menu features MEATLESS, VEGETARIAN holiday main dishes and side dishes, and you won’t miss the meat with this menu!
Stuffed Pumpkin with Sausage and Apples
Roasted Pumpkin
- 2 small pumpkins
- 2 tablespoons olive oil
- ¼ teaspoon salt or more
- freshly ground coarse black pepper
Apple Sausage Filling
- 1 small onion
- 5 cloves garlic
- 19 oz hot Italian sausage
- 5 oz fresh spinach
- 2 large apples
- ½ cup dried cranberries
- ½ cup pecans
- ½ cup crumbled feta cheese
- fresh thyme
Roast the Pumpkin
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Preheat the oven to 400°F (204°C). Use edible pumpkin (such as sugar pumpkin or pie pumpkin), not the carving kind.
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Remove the outside stem (if present) and slice each pumpkin in half. Use a spoon to scoop out the seeds and any fibrous strands. Brush the inside and cut sides of the 4 pumpkin halves with olive oil and season with salt and pepper.
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Place the pumpkin halves cut side down on a parchment-lined baking sheet. Roast for 30-40 minutes on the lowest rack or until the pumpkin is soft and easily pierced with a fork from the outside.
Make the Apple-Sausage Filling
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While the pumpkin roasts, prepare the filling.
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Heat a large skillet over medium heat and add the crumbled sausage, chopped onion, and garlic. Cook for about 10 minutes, stirring occasionally, breaking up the sausage, until the sausage is fully cooked and the onions are softened.
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Add the diced apples and the spinach and cook for several minutes until the spinach wilts. Stir in dried cranberries.
Stuff the Pumpkin
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Note: I highly recommend using toasted pecans. Here is how to toast raw pecans: Spread them out in a single layer on a baking sheet and toast them in the preheated oven at 350°F for about 10 minutes, just until they darken slightly.
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Once the pumpkin is roasted, remove it from the oven and turn the halves cut side up.
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Stuff each pumpkin half with the apple-sausage mixture, then top with toasted pecans and, if desired, feta cheese and more dried cranberries. Finish with a sprinkle of fresh thyme.
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If needed, reheat the stuffed pumpkins on a parchment paper-lined baking sheet in the oven for about 10 or 15 minutes.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
