Savory Stuffed Pumpkin Wedges with Cranberry Chutney
Delight in these beautifully roasted pumpkin wedges, filled with a creamy and flavorful stuffing that perfectly balances sweetness and spice. This dish pairs wonderfully with homemade cranberry chutney, enhancing the festive flavors of fall. Whether you're serving it alongside a succulent roast, a hearty stew, or simply enjoying it on its own with a warm cup of spiced apple cider, these stuffed pumpkin wedges are not only a feast for the eyes but also a wholesome addition to your seasonal menu. Feel free to customize the stuffing further by adding 1/4 cup of raisins or your choice of dried fruit bits like apple, cranberry, or apricot for an extra touch of sweetness. Thanks to Chef #599450 for her invaluable insights in refining this delightful recipe!
N/A
Servings
250
Calories
10
Ingredients
Ingredients
cornmeal
2 cups (none)
buttermilk
2 1/2 cups (none)
reduced-fat cream cheese
8 ounces (softened)
butter
4 tablespoons (melted)
brown sugar
2 tablespoons (packed, more if desired)
pumpkin pie spice
2 teaspoons (none)
large eggs
2 (beaten)
raisins or dried fruit bits
1/4 cup (optional)
medium pumpkin
1 (approximately 8 inches in diameter)
cranberry chutney
6 ounces (for serving)
Instructions
1
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cornmeal, buttermilk, cream cheese, melted butter, brown sugar, pumpkin pie spice, and beaten eggs until the mixture is smooth and well combined. If desired, fold in the raisins or dried fruit bits for added flavor.
2
Carefully clean the outside of the pumpkin under running water. Cut off the top of the pumpkin to create a lid and scoop out the seeds and stringy flesh, ensuring to keep the pumpkin walls intact.
3
Fill the hollowed-out pumpkin with the stuffing mixture, being careful to leave about an inch of space at the top for expansion. Place the lid back on the pumpkin.
4
Lightly grease a baking dish and place the stuffed pumpkin in it. Bake in the preheated oven for approximately 2 to 3 hours, or until the stuffing is cooked through and the pumpkin is tender.
5
Once cooked, carefully remove the pumpkin from the oven, and let it cool slightly before slicing it into six wedges. Serve each wedge topped with a generous spoonful of cranberry chutney.
Nutrition Information
10
Fat
37
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Stuffed Pumpkin Wedges?
It is a roasted pumpkin dish filled with a savory cornmeal and cream cheese stuffing, typically served with cranberry chutney.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How long does the stuffed pumpkin take to bake?
The pumpkin should bake for approximately 2 to 3 hours until the stuffing is cooked through and the pumpkin is tender.
What size pumpkin is ideal for this recipe?
A medium pumpkin, approximately 8 inches in diameter, is recommended.
Is this recipe suitable for vegetarians?
Yes, this dish is categorized as vegetarian.
How many servings does one pumpkin provide?
One pumpkin is sliced into six wedges, providing six servings.
How many calories are in a serving of this dish?
There are 250 calories per serving.
What is the fat content per wedge?
Each serving contains 10 grams of fat.
How many carbohydrates are in a serving?
Each wedge contains 37 grams of carbohydrates.
How much protein does this dish provide?
There are 5 grams of protein per serving.
What ingredients are needed for the stuffing mixture?
The stuffing is made from cornmeal, buttermilk, reduced-fat cream cheese, butter, brown sugar, pumpkin pie spice, and eggs.
How much buttermilk is used in the recipe?
The recipe requires 2 1/2 cups of buttermilk.
How much cornmeal is required?
You will need 2 cups of cornmeal.
What kind of cream cheese should be used?
The recipe calls for 8 ounces of softened reduced-fat cream cheese.
How much butter is needed?
The recipe uses 4 tablespoons of melted butter.
How many eggs are included in the stuffing?
Two large beaten eggs are required for the mixture.
What flavoring is used for the stuffing?
The stuffing is flavored with 2 teaspoons of pumpkin pie spice.
Can I add dried fruit to the stuffing?
Yes, you can optionally fold in 1/4 cup of raisins or dried fruit bits like apple, cranberry, or apricot.
How much brown sugar is in the recipe?
It uses 2 tablespoons of packed brown sugar, with more if desired.
How do I prepare the pumpkin for stuffing?
Clean the exterior, cut off the top to make a lid, and scoop out the seeds and stringy flesh while keeping the walls intact.
How much space should be left at the top of the pumpkin?
You should leave about an inch of space at the top to allow for the stuffing to expand.
Should the pumpkin be baked with the lid?
Yes, place the lid back on the pumpkin before putting it in the oven.
How is the dish served?
Once cooled slightly, slice the pumpkin into wedges and top each with cranberry chutney.
How much cranberry chutney is suggested for serving?
The recipe suggests 6 ounces of cranberry chutney for serving.
Does the baking dish need preparation?
Yes, the baking dish should be lightly greased before placing the pumpkin in it.
What occasions are best for this recipe?
It is perfect for Thanksgiving, autumn gatherings, and seasonal fall meals.
What are some recommended pairings for this dish?
It pairs well with succulent roasts, hearty stews, or spiced apple cider.
What should the consistency of the stuffing be before baking?
The mixture should be stirred until it is smooth and well combined.
Can I use different types of dried fruit?
Yes, you can use raisins, dried apple, cranberry, or apricot bits.
Who provided insights for this recipe?
Chef #599450 provided invaluable insights for refining this recipe.