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Stuffed Pumpkin with Tahini Sauce Recipe

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3.9 from 73 reviews

This stuffed pumpkin with tahini sauce is a delicious and hearty vegetarian dish featuring roasted butternut squash filled with a flavorful mixture of brown rice, lentils, nuts, and aromatic spices. The dish is complemented by a creamy, tangy tahini sauce, making it perfect for a wholesome family meal or a festive occasion.

Ingredients

For the Stuffed Pumpkin

  • 1 medium butternut squash (4½–5½ lb / 2–2.5 kg)
  • 2 tbsp olive oil (30 ml)
  • ½ tsp salt (3 g)
  • ½ tsp black pepper (1 g)
  • 1 cup uncooked short or medium-grain brown rice (7 oz / 200 g)
  • 1 can green or brown lentils (13 oz / 370 g, drained (8½ oz / 240 g drained))
  • 1 cup mashed roasted squash flesh (8 oz / 225 g)
  • 1 cup plain or panko breadcrumbs (2½ oz / 70 g)
  • ⅓ cup toasted pine nuts (1½ oz / 40 g)
  • ⅓ cup toasted walnuts (chopped) (1½ oz / 40 g)
  • 3 tbsp olive oil (45 ml)
  • 1 small onion (finely diced) (3½ oz / 100 g)
  • 3 cloves garlic (minced)
  • 2 tsp ground cumin (5 g)
  • 1 tsp ground cinnamon (2 g)
  • 1 tsp ground coriander (2 g)
  • ½ tsp smoked paprika (1 g)
  • Pinch allspice or ground nutmeg
  • 1 tsp salt (6 g)
  • ½ tsp black pepper (1 g)
  • ½ cup chopped flat-leaf parsley (½ oz / 15 g)

For the Tahini Sauce

  • ½ cup tahini (120 g)
  • 3 tbsp lemon juice (45 ml)
  • 1 clove small garlic (minced)
  • 2 tbsp olive oil (30 ml)
  • ½ tsp ground cumin (1 g)
  • ½ tsp smoked paprika (1 g)
  • ½ tsp salt (3 g)
  • 4–6 tbsp water (60–90 ml, as needed)

For Garnish

  • Torn parsley leaves
  • Toasted pine nuts
  • Toasted walnuts
  • Sumac or za'atar

Instructions

  1. Roast the Squash: Preheat your oven to 375°F (190°C, 170°C fan). Slice the butternut squash in half lengthwise and scoop out the seeds and stringy bits. Rub the cut sides with olive oil, salt, and pepper. Place the squash halves cut-side down on a lined baking sheet and roast for 40–50 minutes until the flesh is tender but the shell still maintains its shape. Allow the squash to cool for 15 minutes.
  2. Cook the Rice: While the squash is roasting, prepare the brown rice. Cook the rice in salted water according to package instructions until just tender, approximately 30–35 minutes. Drain well and set aside.
  3. Prepare the Squash Flesh: Once the roasted squash halves are cool enough to handle, scoop out most of the flesh, leaving about a ¾-inch (2 cm) thick wall so the shells hold together. Mash the scooped flesh until smooth to yield about 1 cup (8 oz / 225 g) of mashed squash.
  4. Sauté Aromatics and Spices: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion and cook for about 5 minutes until softened. Stir in minced garlic, ground cumin, cinnamon, coriander, smoked paprika, and allspice. Cook for 30 seconds until fragrant to release the spice aromas.
  5. Mix the Filling: Add the cooked rice, drained lentils, mashed roasted squash, breadcrumbs, toasted pine nuts, chopped walnuts, chopped parsley, salt, and black pepper to the skillet. Stir well until the mixture is thick and cohesive. Taste and adjust seasoning as needed.
  6. Stuff and Bake the Squash: Spoon the filling mixture into the roasted squash shells, pressing down firmly to pack the filling. Return the filled squash halves to the baking sheet, open-side up, and bake for an additional 25–30 minutes until the filling is hot and set.
  7. Prepare the Tahini Sauce: While the stuffed squash is baking, whisk together tahini, lemon juice, minced garlic, olive oil, ground cumin, smoked paprika, and salt in a bowl. Gradually add 4 to 6 tablespoons of water, whisking until smooth and pourable. Adjust the seasoning to your taste.
  8. Serve: Once baked, garnish the stuffed squash with a generous pour of tahini sauce, a drizzle of olive oil, torn parsley leaves, extra toasted pine nuts, toasted walnuts, and a light sprinkle of sumac or za'atar. Let the squash rest for 10 minutes before slicing into wedges and serving.

Notes

  • Choose a firm butternut squash that can hold up to roasting and stuffing.
  • Use either plain or panko breadcrumbs for a slightly crunchy texture.
  • Adjust spices according to preference; the allspice can be substituted with ground nutmeg if desired.
  • The tahini sauce consistency can be adjusted with water for dipping or drizzling.
  • This dish is suitable for make-ahead; prepare filling and roast squash in advance, then bake before serving.
  • For a nut-free version, omit the pine nuts and walnuts and substitute with toasted seeds.
  • Leftovers keep well refrigerated for 2-3 days and can be reheated in the oven.

Find it online: https://recipethrive.com/stuffed-pumpkin-with-tahini-sauce-recipe/