Baked stuffed pumpkin

This stunning savory stuffed pumpkin is bound to be the pièce de résistance at your next party, but don’t fret — while it is definitely a noteworthy centerpiece, it won’t give you nearly as much grief as a turkey dinner for 12 people! This recipe, a mash-up of sausage, bread and cheese, is guaranteed to impress guests when it makes its grand debut at the table.

A stuffed pumpkin recipe with a savory beef and rice filling embodies the best of fall: an abundant harvest of vegetables, cool nights that welcome cozy dinners, and a festive mood that makes us want to decorate with (and eat!) every color of squash.

Create a seasonal side dish that wows in both flavor and appearance with these Sausage, Rice, and Cranberry Stuffed Mini Pumpkins

This Savory Baked Stuffed Pumpkin is the perfect dish for your next fall party. It's delicious, filling and full of flavors!

This stunning savory stuffed pumpkin is bound to be the pièce de résistance at your next party, but don’t fret — while it is definitely a noteworthy centerpiece, it won’t give you nearly as much grief as a turkey dinner for 12 people! This recipe, a mash-up of sausage, bread and cheese, is guaranteed to impress guests when it makes its grand debut at the table.

Celebrate the season with savory stuffed mini pumpkins! With herbs, Gruyère, and cream, these pumpkins are a flavorful vegetarian dish.

A brand new Video for you guys featuring the ULTIMATE holiday centerpiece!!! This is two dishes in one. The roasted pumpkin is delicious on its own, and you could use any of the exotic varieties available right now (this one is called a fairytale, but I have also used ghost and cinderella varieties- the Ghost …

Want a side dish that's a worthy Thanksgiving centerpiece AND a delicious family favorite? Make some stuffing— inside a pumpkin! It's a Roasted Stuffed Pumpkin!

Sweet roasted pumpkin provides the perfect flavor contrast to a savory mix of bread, cheese, bacon, and herbs in these pumpkins stuffed with everything good. This irresistible combination comes from a recipe originally published by the delightful Dorie Greenspan in Around My French Table. But rather than stuffing one large gourd, I prefer to use dainty sugar pie pumpkins. This way each diner gets to dive into a whole pumpkin with their very own stuffing...a veritable feast on every plate.