This Halloween pumpkin stew is dinner and decoration in one. A whole pumpkin is hollowed out and filled with a hearty mix of seasoned ground beef, vegetables, tomato sauce, corn, rice and plenty of melty mozzarella, then baked until the pumpkin turns soft and sweet. At the table, scoop the stew straight from the pumpkin, scraping some of the tender flesh into every bowl. It’s a fun, cozy tradition for Halloween night and the whole family will love it.
Prep: 30 min
Cook: 1 hr 10 min
Serves: 6
Ingredients
- 1 pumpkin (about 6 lb / 2.7 kg), with fairly straight sides so it stands steadily
- ¾ lb (340 g) lean ground beef
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 onion, diced
- 2 large celery stalks, diced
- ½ green bell pepper, diced
- 6 large mushrooms, sliced
- 1 can (15 oz / 425 g) corn, drained
- 2 cups (16 oz / 450 g) tomato sauce
- 1½ cups (360 ml) water
- ¾ cup instant rice
- 2 lb (900 g) mozzarella cheese, cut into cubes
Instructions
- Heat the oven. Heat the oven to 375°F (190°C). Line a rimmed baking sheet with heavy-duty foil.
- Prepare the pumpkin. Wash the pumpkin. Cut a lid around the stem, angling the knife toward the center so the lid sits on top without falling in. Scoop out all the seeds and stringy pulp.
- Brown the beef. Heat a large skillet over medium-high heat. Add the beef, oregano, salt and pepper and cook, breaking up the meat, for 5–7 minutes until browned.
- Add the vegetables. Stir in the onion, celery and bell pepper and cook for 3 minutes, until they start to soften.
- Mix the filling. Add the tomato sauce, water, corn, mushrooms, rice and mozzarella and stir everything together well.
- Fill the pumpkin. Set the pumpkin on the baking sheet, spoon the filling inside and put the lid back on.
- Bake. Bake for about 1 hour, until the filling is bubbling and the inside of the pumpkin is tender when pierced with a knife. Larger pumpkins may need an extra 15–30 minutes.
- Serve. Bring the whole pumpkin to the table. Ladle the stew into bowls, scraping some of the soft pumpkin flesh from the sides into each serving.
Tips
- Choose the right pumpkin. A sugar or pie pumpkin is sweeter and more tender than a carving pumpkin, and a flat base keeps it from tipping.
- Cut a notch in the lid. It makes it easy to line the lid up again after filling.
- Check for doneness. The pumpkin is ready when a knife slides easily into the flesh but the shell still holds its shape.
- Serve it with bread. Cornbread or crusty sourdough rolls are perfect for soaking up the stew.
Variations
- Swap the meat: Use ground turkey, Italian sausage or a mix of beef and pork.
- Make it vegetarian: Replace the beef with a can of drained black beans or lentils and extra mushrooms.
- Add some heat: Stir in a diced jalapeño or a pinch of chili flakes with the vegetables.
- Change the cheese: Try a mix of mozzarella and cheddar or pepper jack.
Storage and Leftovers
Scoop the leftover stew and pumpkin flesh into an airtight container and keep it in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water.
FAQ
Can I use a carving pumpkin?
Yes, it will hold the stew just fine, but the flesh is more watery and less flavorful, so the stew won’t taste as sweet.
Can I use regular rice?
Instant rice cooks through in the pumpkin. If you use regular long-grain rice, cook it first and stir it into the filling.
Can I make it ahead?
Make the filling up to a day ahead and keep it in the fridge. Fill the pumpkin just before baking and add 10–15 minutes to the cooking time.