Roasted Pumpkin Stuffed with Smoky Lentils
Cosy Autumn Recipe
Sweet, buttery pumpkin meets smoky, savoury lentils in this comforting seasonal dish. Perfect for weeknights, dinner parties, or as a festive side—it’s hearty, nourishing, and 100% plant-based. A must-make all pumpkin season long!
Prep
15 mins
Cook
55 mins
Total
1:10 h
Serves
2 ppl
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)
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
Why You’ll Love This Recipe
This Roasted Stuffed Pumpkin with Smoky Lentils is the ultimate cosy dish for chilly days. It’s hearty, wholesome, and bursting with flavour—perfect for a comforting weeknight dinner or a show-stopping autumn centrepiece.
Why It Works + Tips
• Simple, yet impressive – Minimal effort with big visual and flavour impact.
• Naturally sweet + smoky – The soft, caramelised pumpkin pairs beautifully with the bold, savoury lentils.
• Flexible filling – Add mushrooms, kale, or swap the lentils for beans—make it your own.
• Meal prep-friendly – The lentil mix can be made ahead, making it easy to throw together later.
• Great for sharing – Whether it’s a dinner party or holiday table, this dish always gets compliments.
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 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.
About these Ingredients:
Pumpkin:I’m using Harlequin or Festival pumpkins, but any small, tender-skinned variety works well. Harlequin pumpkins are perfect because their skin is easy to eat. If your pumpkin is tough 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: A must in my kitchen! I use 3 large cloves for a bold kick that pairs perfectly with onion and deepens the flavour. Feel free to adjust to your taste.
Miso Paste: Miso adds umami, saltiness, and a touch of sweetness from fermentation. It’s healthier than salt and great for gut health.
Tahini:
Adds creamy texture and subtle nuttiness that balances the smoky lentils. Its velvety richness brings indulgence and makes the filling extra satisfying.
Red Wine: I use Malbec, but any dry, full-bodied red works. It’s optional, but it adds richness and depth, with acidity that balances the flavours beautifully.
Black Beluga Lentils: Earthy and firm, beluga lentils hold their shape well and are packed with fibre and antioxidants. They cook in 30–35 minutes, or faster if soaked. You can swap them for other lentils—just avoid red or split ones, as they turn mushy.
Dried Chipotle Chilli: These smoke-dried jalapeños add a rich, smoky flavour with gentle heat and a hint of sweetness. Their earthy, slightly tangy profile brings depth without overpowering the dish. Optional—but highly recommended for that bold, warm kick!
Balsamic Vinegar: Adds subtle sweetness, tang, and depth—perfect for balancing the smoky, savoury lentils. You can sub with other vinegar or lemon juice.
Smoked Paprika:Adds warm, smoky depth that enhances the pumpkin’s sweetness and the lentils’ richness, giving the dish a robust, earthy flavour with a touch of spice..
Roasted Pumpkin Stuffed with Smoky Lentils
Equipment
- 1 Baking tray
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
Instructions
- Wash and cut the squashStart by thoroughly washing the pumpkin. Using a sharp knife, carefully cut around the top, ensuring you slice through the centre to expose the seeds.
- Deseed, season and bakeScoop 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.
- Prep the Onion, Garlic, and Chipotle BrothFinely 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.
- Cook the Onion and GarlicAdd 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.
- Add Spices and DeglazeStir 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.
- Add the LentilsAdd 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.
- Finish with Tahini and Balsamic VinegarBefore 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.
- Stuff the PumpkinsRemove 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.
- Top and BakeSprinkle 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.
Notes
- pumpkin |
- lentils |
- healthy |
- vegan |
- comforting
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