Introduction

Oh, fall! Isn’t it just the most magical time of year? The crisp air, the changing leaves, and the cozy feeling that settles over everything. And what better way to embrace the season than with a dish that’s as beautiful as it is delicious? This Savory Stuffed Pumpkin with Sausage and Gruyère is one of those recipes that just screams autumn. It’s a complete meal baked right inside a tender pumpkin, making it perfect for a special occasion or even just a weeknight treat. I remember the first time I made this, my kitchen smelled absolutely divine, and it was such a showstopper at our family dinner. Plus, it’s surprisingly simple to put together, which is always a win in my book!

Why You’ll Love This Recipe

Fast: While it bakes for a bit, the prep time is surprisingly quick!
Easy: No fancy techniques needed, just simple steps for a stunning result.
Giftable: Think of this as a truly unique and thoughtful hostess gift for Thanksgiving or any fall gathering!
Crowd-pleasing: The savory sausage, rich Gruyère, and tender pumpkin are a winning combination for everyone.

Ingredients

Alright, let’s gather our goodies! Here’s what you’ll need to create this autumnal masterpiece:

1 large baking pumpkin (about 5 to 10 pounds) – This is our edible vessel! Look for one with a nice, flat bottom so it sits nicely.
1 (1-pound) loaf day-old crusty bread, such as sourdough or French baguette – Day-old bread soaks up all those yummy flavors without getting mushy.
1 ½ cups (about 5 ½ ounces) grated Gruyère cheese – Oh, Gruyère, you magical melting cheese! So nutty and delicious.
2 tablespoons neutral cooking oil, such as canola – For getting our sausage perfectly browned.
1 pound uncooked Italian sausage or bulk sausage, casings removed – Mild or spicy, your choice! It adds a wonderful savory depth.
3 large shallots, thinly sliced – These little gems are milder than onions and add a delicate sweetness.
2 to 3 large cloves garlic, minced – Because what’s a savory dish without garlic?
¼ cup dry white wine – Just a splash to deglaze the pan and add a little something extra.
2 to 3 heaping cups spinach or Swiss chard, coarsely chopped – We need a little green in there for freshness and color!
4 large eggs – These are going to bind everything together beautifully.
2 cups half-and-half (or 1 cup heavy cream and 1 cup whole milk) – For that lovely, custardy texture in the stuffing.
2 teaspoons Dijon mustard – A little zip to wake up all the flavors.
2 teaspoons kosher salt, plus more to taste – Don’t be shy with the salt; it brings out the best in everything.
1 teaspoon fresh thyme leaves – This herb is like autumn in a bite!
Freshly ground black pepper – To taste, of course!
¼ cup grated Parmesan cheese, for the top – The cherry on top for a golden, cheesy finish.

How to Make It

Now for the fun part – let’s get cooking!

Prep the Oven & Pumpkin: First things first, let’s get our oven preheated to 375°F (190°C). While that’s heating up, it’s time to prep our pumpkin. Carefully cut off the top of the pumpkin and then scoop out all those seeds and stringy bits. You can save the seeds for roasting later – they make a great snack!
Bread Time: Next, cut your day-old bread into nice, bite-sized 1-inch cubes. This is the base of our delicious stuffing!
Cheese Please: In a big ol’ bowl, toss those bread cubes with your grated Gruyère cheese. Get them all coated and ready.
Sausage Sizzle: Now, grab a large skillet and heat up your neutral cooking oil over medium-high heat. Add your sausage and cook it up, breaking it apart with your spoon as it browns. Once it’s nicely browned, use a slotted spoon to scoop the sausage out and set it aside. Don’t clean that skillet just yet; we want those tasty drippings!
Shallot & Garlic Goodness: Toss those thinly sliced shallots into the same skillet. Cook ’em until they’re nice and soft, which usually takes about 5 minutes. Then, add your minced garlic and cook for just another minute until you can smell that amazing fragrance.
Wine & Deglaze: Pour in your dry white wine and scrape up any browned bits from the bottom of the skillet. This is called deglazing, and it adds so much flavor!
Wilt the Greens: Add your chopped spinach or Swiss chard to the skillet. It might look like a lot, but it will wilt down beautifully in just a few minutes.
Combine the Goodness: Now, add that cooked sausage and the wilted greens mixture to the bowl with your bread cubes and Gruyère cheese. Give it all a good toss to make sure everything is nice and combined.
The Custardy Mix: In a separate bowl, whisk together your eggs, half-and-half (or cream and milk), Dijon mustard, kosher salt, fresh thyme leaves, and a good grind of black pepper.
Coat Everything: Pour this lovely egg mixture over the bread and sausage mixture. Toss it all gently until every piece of bread is nicely coated.
Stuff ‘Er Up: Spoon all that glorious stuffing mixture into the hollowed-out pumpkin cavity. Pack it in there, but don’t squash it down too much.
Bake to Perfection: Place your stuffed pumpkin on a baking sheet. This makes it easy to get in and out of the oven and catches any potential drips.
The Waiting Game: Bake for about 1 to 1 ½ hours. You’re looking for the pumpkin to be tender when you poke it with a fork, and the stuffing should be golden brown and cooked through. If the top of the stuffing starts to look too dark before the pumpkin is tender, just loosely tent it with some aluminum foil.
Rest & Serve: Once it’s done, take it out of the oven, sprinkle that gorgeous Parmesan cheese over the top, and let it stand for about 10-15 minutes. This helps everything set up nicely. Then, slice it up and enjoy your incredible creation!

Substitutions & Additions

This recipe is wonderfully versatile! Feel free to play around with it:

Sausage Swap: If Italian sausage isn’t your thing, try breakfast sausage, chorizo for a kick, or even a plant-based sausage for a vegetarian option.
Cheese Please: Don’t have Gruyère? Cheddar, Fontina, or even a good Monterey Jack would be delicious.
Veggie Boost: Add some sautéed mushrooms, diced bell peppers, or a handful of chopped kale along with the spinach for extra flavor and nutrients.
Herb Heaven: Sage and rosemary are also fantastic fall herbs that would complement this dish beautifully.
Spice It Up: A pinch of red pepper flakes in the sausage or stuffing mix can add a lovely warmth.

Tips for Success

A few little tricks to make sure your stuffed pumpkin is an absolute hit:

Pumpkin Choice: Use a pie pumpkin or sugar pumpkin for the best flavor and texture. Larger carving pumpkins tend to be more watery and less flavorful.
Don’t Overstuff: While it’s tempting to pack it in, leaving a little room allows the stuffing to cook evenly.
Baking Sheet is Key: Seriously, don’t skip the baking sheet! It makes life so much easier.
Prep Ahead: You can cut the pumpkin and scoop out the seeds a day in advance and store it in the refrigerator. You can also cube the bread and grate the cheese ahead of time. The sausage can be cooked and cooled, and the shallots and garlic sautéed. Just combine everything and bake when you’re ready!

How to Store It

Leftovers? Lucky you! Let the stuffed pumpkin cool completely before storing. You can cover any remaining portions tightly with plastic wrap or transfer them to an airtight container. It will keep in the refrigerator for about 3-4 days. Reheat gently in the oven or microwave until warmed through.

FAQs

Can I use a different type of pumpkin? While pie pumpkins or sugar pumpkins are recommended for their flavor and texture, you could technically use a larger pumpkin if that’s all you have. Just be aware that the flavor might be less pronounced and the flesh a bit more watery.
Do I have to cook the sausage first? Yes, it’s important to cook the sausage before adding it to the stuffing so it cooks through and renders its fat.
Can I make this vegetarian? Absolutely! You can omit the sausage and add extra vegetables like mushrooms or bell peppers, or use a vegetarian sausage alternative.
How do I know when the pumpkin is tender? You can easily test for tenderness by poking the pumpkin flesh with a fork or a sharp knife. It should go in with little to no resistance.

Savory Stuffed Pumpkin with Sausage and Gruyère

A beautiful and delicious fall dish where savory sausage, rich Gruyère cheese, and aromatic herbs are baked inside a tender pumpkin. Perfect for a special occasion or a cozy weeknight meal.

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Prep Time 20

Cook Time 1 15

Servings 6 servings

Equipment

baking pumpkin 1 large, about 5-10 pounds
Knife for cutting pumpkin and bread
Large bowl for mixing ingredients
Large skillet for cooking sausage and aromatics
Slotted spoon for removing sausage
Whisk for egg mixture
Baking Sheet for baking the stuffed pumpkin
aluminum foil optional, for tenting if top browns too quickly

Ingredients

For the Pumpkin and Stuffing Base

1 large baking pumpkin about 5 to 10 pounds, with a nice flat bottom
1 pound day-old crusty bread such as sourdough or French baguette, cut into 1-inch cubes
1.5 cups grated Gruyère cheese about 5.5 ounces
2 tablespoons neutral cooking oil such as canola
1 pound uncooked Italian sausage casings removed
3 large shallots thinly sliced
2 cloves garlic minced, 2 to 3 cloves
0.25 cup dry white wine
2 heaping cups spinach or Swiss chard coarsely chopped, 2 to 3 cups

For the Custardy Mixture

4 large eggs
2 cups half-and-half or 1 cup heavy cream and 1 cup whole milk
2 teaspoons Dijon mustard
2 teaspoons kosher salt plus more to taste
1 teaspoon fresh thyme leaves
freshly ground black pepper to taste

For Topping

0.25 cup grated Parmesan cheese

Instructions

Preheat oven to 375°F (190°C).
Cut off the top of the pumpkin and scoop out seeds and stringy bits. Save seeds for roasting if desired.
1 large baking pumpkin
Cut day-old bread into 1-inch cubes.
1 large baking pumpkin
In a large bowl, toss bread cubes with grated Gruyère cheese.
1 large baking pumpkin
Heat neutral cooking oil in a large skillet over medium-high heat. Add sausage and cook until browned, breaking it apart. Remove sausage with a slotted spoon and set aside. Reserve drippings in the skillet.
1 large baking pumpkin
Add thinly sliced shallots to the same skillet and cook until soft, about 5 minutes. Then add minced garlic and cook for another minute until fragrant.
1 large baking pumpkin
Pour in dry white wine and scrape up any browned bits from the bottom of the skillet (deglaze).
1 large baking pumpkin
Add chopped spinach or Swiss chard to the skillet and cook until wilted, a few minutes.
1 large baking pumpkin
Add the cooked sausage and wilted greens mixture to the bowl with bread cubes and Gruyère cheese. Toss to combine.
1 large baking pumpkin
In a separate bowl, whisk together eggs, half-and-half, Dijon mustard, kosher salt, fresh thyme leaves, and black pepper.
1 large baking pumpkin
Pour the egg mixture over the bread and sausage mixture. Toss gently until every piece of bread is coated.
1 large baking pumpkin
Spoon all the stuffing mixture into the hollowed-out pumpkin cavity. Pack it in but don't squash.
1 large baking pumpkin
Place the stuffed pumpkin on a baking sheet.
1 large baking pumpkin
Bake for 1 to 1 ½ hours, until pumpkin is tender when poked with a fork and stuffing is golden brown and cooked through. If the top browns too quickly, loosely tent with aluminum foil.
1 large baking pumpkin
Remove from oven, sprinkle with Parmesan cheese, and let stand for 10-15 minutes before slicing and serving.
1 large baking pumpkin

Notes

Use a pie pumpkin or sugar pumpkin for the best flavor and texture. Leftovers can be stored in the refrigerator for 3-4 days and reheated gently.