Roasted Pumpkin Stuffed with Smoky Lentils

The sweet, buttery pumpkin and smoky, savoury lentils make an irresistible pairing that brings warmth to any table. Ideal for the chilly months, this recipe is perfect for weeknight meals, autumn dinner parties, or even as a holiday side dish.

Not only is this dish incredibly flavourful, but it’s also packed with nutrients and entirely plant-based. This is the kind of cosy, seasonal dish you’ll want to enjoy all pumpkin season long!

About this recipe

It’s pumpkin season, and there’s no better way to celebrate than with this Roasted Stuffed Pumpkin with Smoked Lentils! If you’re a pumpkin lover like me, this recipe will quickly become a favourite.

It’s incredibly easy, versatile, and packed with comforting flavours that make it perfect for chilly autumn evenings.

The sweet, tender pumpkin flesh pairs beautifully with the rich, smoky umami of the lentils, creating a dish that’s both hearty and flavourful. You can play around with different types of lentils, add extra veggies, or kick up the spice to suit your taste.

Whether you’re hosting friends for a dinner party or just want a cosy weeknight meal, this stuffed pumpkin is sure to impress. To save time, you can prepare the lentils in advance and simply fill the pumpkin when you’re ready to bake.

We make this dish weekly during pumpkin season, and it’s always a hit—I hope it becomes a new staple in your kitchen too!

Ingredients:

2 small Pumpkins
1 Red medium Onion
3 fat cloves of Garlic
1 tsp of Ground Cumin
1/2 Tbsp of Smoked Paprika
1 dry chilli Chipotle
1/2 tsp of Turmeric
1/2 tsp of Black Pepper
1 Tbsp of Tomato Puree (concentrate)
1 Tbsp of Miso paste
1/2 cup of Red Wine (optional but highly recommended)
1/2 cup of Black Beluga Lentils
1/2 cup of vegan stock or the water from the dry chilli
1 Tbsp of Balsamic Vinegar
2 Tbsp of Tahini

Toppings/Garnish:

1 Tbsp Pumpkin Seeds
1 Tbsp of chopped Walnuts
1 Tbsp of chopped Coriander or Parsley

About this Ingredients:

Pumpkin: I’m using Harlequin or Festival varieties, but any small, tender-skinned pumpkin or squash works well here. Harlequin pumpkins are ideal because their skin is easy to eat, unlike some varieties with tougher, less palatable skins. If your pumpkin is too hard to cut, rinse it with warm water or microwave it for 1 minute to soften.

Red Onion: You can substitute with white or yellow onion, but I’m using red onion here for its higher nutrient content and to enhance the dish’s rich colour. Red onions also add a mildly sweet, savoury flavour to the lentils.

Garlic: I can’t cook without it! Garlic and onion are like siblings—they’re perfect together. I’m using 3 large cloves for a bold flavour that complements this dish well, but feel free to adjust the amount based on your taste.

Black Beluga Lentils: Beluga lentils have a rich, earthy flavour similar to black beans, with a firm texture that holds up well during cooking. They’re high in dietary fiber, folates, and anthocyanins—antioxidants also found in dark berries. They typically take 30-35 minutes to cook, but you can soak them for 6 hours or overnight to reduce the cooking time to around 20 minutes, or cook them in an Instant Pot. You can substitute with other lentils, though avoid red or split lentils as they tend to become mushy.

Red Wine: I’m using Malbec, but any good, dry, full-bodied wine will work well. While optional, red wine adds a rich complexity and depth to the lentils, with its natural acidity balancing and enhancing the other flavours in the dish.

Miso Paste: Miso adds umami, saltiness, and a touch of sweetness from fermentation. It’s healthier than salt and great for gut health.

Dry Chilli Chipotle: Dry chipotle chili peppers have a deeply smoky, rich, and slightly sweet flavour with a pleasant heat. Because they’re made from smoke-dried, ripe jalapeños, they bring a layered earthiness and a hint of chocolate-like sweetness. The heat level is moderate—not as intense as other chilis—so the warmth adds depth without overpowering other flavours. There’s also a touch of tanginess, which rounds off the chili’s bold, almost leathery profile. You can omit or use a different chilli but I highly recommend using it.

Balsamic Vinegar: adds a subtle sweetness and tang that enhances the smoky flavour of the lentils, balancing the dish with a touch of acidity. It also deepens the umami notes, making the filling even more savoury and rich. You can substitute with other vinegar or Lemon juice.

Tahini: adds a rich, creamy texture and a subtle nuttiness that deepens the flavour of the smoky lentils, creating a more satisfying and balanced filling. Its velvety consistency also adds a touch of indulgence to each bite, enhancing the dish’s comfort factor.

Smoked Paprika: Smoked paprika is essential in this lentil dish because it adds a warm, smoky depth that perfectly complements the natural sweetness of the pumpkin and the richness of the lentils. Its slightly spicy, earthy flavour enhances the umami notes, making the entire dish more robust and satisfying.

Instructions step by step:

Step 1 – Wash and cut the squash

Start by thoroughly washing the pumpkin. Using a sharp knife, carefully cut around the top, ensuring you slice through the centre to expose the seeds.

Step 2 – Deseed, season and bake

Scoop out the seeds from inside the pumpkins with a small spoon. Drizzle with a few drops of olive oil, sprinkle with black pepper, cover with the lids, and bake for 45 minutes or until golden and tender.

Step 3 – Prep the Onion, Garlic, and Chipotle Broth

Finely chop the red onion and garlic. In a heatproof jug, pour 400ml of boiling water over the dry chipotle to soften it and create an aromatic, umami-rich broth.

Step 4 – Cook the Onion and Garlic

Add the chopped onion to a medium-hot Dutch oven—no oil needed. Cover with a lid and let it sweat, stirring occasionally, for 5-10 minutes. Add the garlic and cook, stirring, for 1-2 minutes until fragrant.

Step 5 – Add Spices and Deglaze

Stir in the cumin, smoked paprika, turmeric, and black pepper, cooking for 30 seconds. Add the tomato purée and cook for 1 minute. Deglaze with the red wine, scraping the bottom of the pan to release all the flavourful bits.

Step 6 – Add the Lentils

Add the lentils, miso paste, and the rehydrated, chopped chili. Stir to combine for 1 minute, then add 1 cup of the chipotle soaking water or vegetable stock. Let it simmer for 30 minutes, or until the lentils are al dente. Add more water if needed.

Step 7 – Finish with Tahini and Balsamic Vinegar

Before turning off the heat, add the balsamic vinegar, tahini, and extra chili flakes and black pepper, if desired. For added nutrition, stir in some chopped kale or Spinach. Let it simmer on low for 1-3 minutes.

Step 8 – Stuff the Pumpkins

Remove the pumpkins from the oven once they’re golden on the outside and tender inside. Carefully stuff each pumpkin with the smoked lentils, filling all the nooks and crannies.

Step 9 – Top and Bake

Sprinkle the pumpkins with pumpkin seeds and walnuts, then bake for another 10 minutes or until the seeds and nuts are golden and roasted. Remove from the oven, let them rest for 5 minutes, and garnish with chopped coriander or parsley before serving.