Broccoli and Cheddar Stuffed Pumpkin

    1 hour 50 min

    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.

    11 people made this

    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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    Reviews in English (13)


    Sorry for the confusing directions! I usually use a 12" diameter pumpkin. I mark the pumpkin about 6 or 7 inches from the bottom up. (Use a ruler and make small marks with a pen as you circle the pumpkin, measuring from the bottom up.) Cut along your dotted line and discard the top. It is best to wrap the whole pumpkin in aluminum foil during baking to prevent browning, but remove the foil from the top for the last 15 minutes to allow the casserole to brown a little. Cooking time varies a little so I can't be more specific, but 1 1/2 hours is about right. I like to scoop out a little of the cooked pumpkin with each serving but that's up to you! Now that my children are grown, I don't use the pumpkin anymore - I just use a 9x13 pan, make 2 layers, and bake at 350 for 25 minutes covered and 10 minutes uncovered. I hope this helps!  -  25 Nov 2008  (Review from Allrecipes US | Canada)


    Thanksgiving stuffed pumpkin... I thought that it was very nice. After I tried this there wasnt any room for Turkey it was so good.  -  15 Sep 2005  (Review from Allrecipes US | Canada)


    I'm changing my rating on this recipe after trying it for three years. I'm throwing it out. It does give an excellent presentation. The first year--looked elegant-pumpkin wasn't cooked through--noone ate it but me. Second year--pumpkin cooked through bc I cooked it for awhile first, took it out and stuffed it. It isn't worth the effort unless you are a vegetarian as everyone at my table are meat eaters and they love the stuffing in the bird and noone touched this but me as I wanted to sample it. It also takes up the entire oven so again for a vegetarian who isn't having a bird and and several other sides, this may work. I used a roaster for my turker but I still would prefer other sides to this. It does give an excellent presentation on the table; however, I'll stick to the turkey as my main table decoration in the future. The proportions were way off and the size pumpkin wasn't mentioned so the amount listed for ingredients was way off. If I'm going to pay for a pumpkin, I want to be able to eat it too.  -  15 Nov 2008  (Review from Allrecipes US | Canada)