Broccoli and Cheddar Stuffed Pumpkin

Broccoli and Cheddar Stuffed Pumpkin


11 people made this

About this recipe: A large sugar pumpkin is layered with broccoli in a creamy sauce, Cheddar cheese, herb stuffing and almonds, then baked. This goes particularly well with roasted meats.


Serves: 12 

  • 45g flaked almonds
  • 15g butter
  • 1 onion, finely chopped
  • 2 eggs, lightly beaten
  • 125ml mayonnaise
  • 1 (295g) tin condensed cream of mushroom soup
  • 800g frozen broccoli florets, thawed and drained
  • salt and pepper to taste
  • 1 large sugar pumpkin, top removed and seeded
  • 415g grated Cheddar cheese
  • 450g herb seasoned stuffing mix
  • 115g melted butter, divided

Prep:40min  ›  Cook:1hr10min  ›  Ready in:1hr50min 

  1. Preheat oven to 180 C / Gas 4.
  2. Place the almonds in a frying pan over medium heat and cook 5 minutes, stirring constantly until lightly toasted.
  3. Melt 15g butter in a frying pan over medium heat and saute the onion until tender.
  4. In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1/3 of the cheese and 1/3 stuffing and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking tray.
  5. Bake pumpkin 1 hour or until filling is hot and bubbly. Cover pumpkin with foil if it begins to brown.


Sugar pumpkins look like the smaller versions of the large Halloween pumpkins. They are smaller, sweeter and have more flavour.

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