Creamy Chicken-Stuffed Pumpkin with Mushrooms
A whole pumpkin hollowed out and layered with tender chicken, sautéed mushrooms, and a velvety cream sauce. This showstopping centrepiece is as delicious as it is impressive — perfect for a cosy autumn dinner.
🛒 Ingredients
4 servings
- 500 g (1.1 lb) chicken breast, cut into bite-sized pieces
- 1 medium pumpkin or kabocha squash (approx. 1.5 kg / 3.3 lb)
- 200 g (7 oz) button mushrooms, sliced
- 100 g (3.5 oz) shredded mozzarella
- 200 ml (¾ cup) heavy cream
- 150 g (5 oz) cream cheese
- Fresh coriander (cilantro), to taste
- 3 tbsp tomato paste
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- Salt and black pepper, to taste
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Directions
- 1
Cut a lid off the top of the pumpkin and scoop out the seeds with a large spoon.
- 2
Brush the entire outside of the pumpkin with cooking oil to prevent cracking during cooking.
- 3
Place the pumpkin opening-side down in a microwave-safe dish — it will release liquid — and microwave on full power for 15 minutes.
- 4
Test with a fork; return to the microwave for an additional 5–10 minutes if the flesh is still firm.
- 5
Remove from the microwave, cover with aluminium foil, and let rest for 5 minutes to finish cooking through.
- 6
Season the chicken pieces with garlic, smoked paprika, black pepper, and salt.
- 7
Sauté the chicken in a pan with a drizzle of oil over medium-high heat until lightly golden.
- 8
Add the mushrooms, tomato paste, heavy cream, and chopped coriander; simmer on low heat for 5–7 minutes until the sauce thickens slightly.
- 9
Flip the pumpkin opening-side up, line the base with mozzarella, then alternate layers of the creamy chicken filling and cream cheese.
- 10
Finish with a final layer of mozzarella and a generous sprinkle of grated Parmesan before serving.
💡 Chef's Tip
Bring the whole pumpkin to the table and serve straight from it for a wow moment. Swap coriander for flat-leaf parsley if preferred, and add a pinch of chilli flakes for extra heat.
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Same category — Poultry
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