Gingery rice and apple stuffed sugar pumpkin is a quietly dramatic plant-based main dish that’s perfect for fall and winter holidays and special occasions.
Stuffed with ginger-infused rice and apple, each half of sugar pumpkin is a substantial main dish portion for 4 servings in all; cut in half yet again, this recipe yields 8 side-dish servings.
What are sugar pumpkins?
One thing sugar pumpkins aren’t are the larger kind used as autumnal porch decorations or for carving as jack-o-lanterns. You definitely don’t want to use the latter, with their stringy, bland flesh, for cooking and baking.
You’ll find sugar pumpkins (sometimes called pie pumpkins), a smaller variety, in the mid- to late fall. Look for pumpkins that are about 4 to 5 pounds apiece.
Just like other winter squashes like butternut, acorn, and others, sugar pumpkins are full-fledged members of the squash family. A deep, vibrant orange inside and out, this cheery member of the squash family is easy to love. Learn more about sugar pumpkins.
How to cut sugar pumpkins more easily
It can be quite a challenge to cut a sugar pumpkin in its raw state. Fortunately, you don’t have to. Here’s how:
Wrap the whole pumpkins with aluminum foil. Bake for 35 to 40 minutes, or until they can be pierced with a sharp knife, but are still firm.
When the pumpkins are cool enough to handle, remove the stem and slice an inch off the top. Reach in and remove and discard the seeds and fibers with a large metal spoon (soup spoon size or a little larger). Carefully scoop out the pumpkin pulp, leaving a sturdy 1/2-inch shell all around. Chop the pulp and set aside.
Explore more …
- Quinoa and Mushroom Stuffed Golden Squashes
- Baked Stuffed Spaghetti Squash
- Roasted Acorn Squash with Quinoa Stuffing
- Vegan Stuffed Vegetables
- Festive Vegan Stuffed Squash Recipes
Gingery Rice and Apple Stuffed Sugar Pumpkin

Gingery stuffed sugar pumpkin with a rice and apple filling is a quietly dramatic plant-based dish that’s perfect for fall and winter holidays and special occasions.
Ingredients
- 2 sugar pumpkins (about 4 to 5 pounds each)
- ¾ cup raw long-grain rice (try Basmati)
- 2 cups vegetable broth or water with 1 vegetable bouillon cube
- 2 tablespoons vegan butter or olive oil
- 1 medium onion, chopped
- 2 medium apples, peeled, cored, and sliced
- 1/2 cup chopped walnuts, almonds, cashews, pecans, or a combination
- 1/3 cup dried cranberries
- ½ cup apple juice
- 1 tablespoon agave or maple syrup
- 2 teaspoons grated fresh or bottled ginger
- 1 teaspoon curry powder
- Salt and freshly ground pepper to taste
- ¼ cup chopped fresh parsley or cilantro
Instructions
- Preheat the oven to 375°F.
- Wrap the whole pumpkins with aluminum foil. Bake for 35 to 40 minutes or until they can be pierced with a sharp knife, but are still firm.
- When the pumpkins are cool enough to handle, remove the stem and slice about 2 inches from the top. Remove and discard the seeds and fibers, but use any flesh from the sliced top piece.
- Carefully scoop out the pumpkin pulp, leaving a sturdy 1/2-inch shell all around. Chop the pulp and set aside.
- Meanwhile, combine the rice with broth in a small saucepan and bring to a slow boil. Lower the heat, cover, and simmer until the water is absorbed, about 20 minutes. If the rice isn’t done to your liking, add 1/2 cup water and cook until absorbed. (This step can be done ahead of time.)
- Heat the vegan butter in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until just beginning to turn golden.
- Add the apple and sauté until it softens, then add the chopped squash flesh, the cooked rice, and all the remaining ingredients. Stir together and remove from the heat.
- Stuff the squash halves with the rice mixture, arrange in a parchment-lined roasting pan, and bake for 20 to 25 minutes.
- Bring to the table whole for the lovely visual effect, then cut into halves (for 4 servings) or quarters (for 8 servings).

Find lots more plant-forward main dishes.
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