Baby Pumpkin, Stuffed with Mushrooms, Walnuts and Bacon

Day 1 of Pumpkins and Puppies Week.

I grew these miniature pumpkins 2 years ago.

They were perfect single serving size and just demanded being stuffed.

As it was fall, mushrooms and walnuts seemed particularly appropriate.

Bacon, of course, is always appropriate.

And that, me readers, is how recipes are born….

I love stuffing vegetables in the fall.

Or any time I get the chance.

Miniature Pumpkin, Stuffed with Mushrooms, Walnuts and Bacon

Total time: 30 minutes


  • 2 tiny pumpkins
  • 3 medium shallots, sliced
  • 3oz (90gr) mushrooms, sliced
  • 1oz (30gr) walnuts
  • 1 slice bacon or dry-cured ham
  • 2 tsp olive oil
  • 2 tsp butter
  • 2 tbs fresh sage
  • 1 tsp paprika

Pumpkin Stuffed with Bacon & Mushrooms


  • Cut the top 1/3 off each pumpkin. Scoop out the seeds
  • Place tops and bottoms cut side down on a baking sheet and bake, 400F (200C) oven, for 15 minutes.
  • While pumpkins bake:
  • Sauté the bacon or ham and shallots in olive oil until both are crisp.Remove and keep warm.
  • Sauté mushroom, walnuts, sage and paprika in butter until starting to brown.
  • Add ham and shallots, stir well to combine.
  • When pumpkins are ready fill with the stuffing and return the bottoms to the oven for 5 minutes, just to heat through.
  • Remove and serve with the tops.

Print Recipe

One more photo of the baby puppies…. with their first human, our friend, their breeder.


They had the run of his aerie on the warm days.

He told us he had to walk with a shuffle to avoid stepping on them as they were constantly running to him whenever he was outside.

They were happy to sleep under his chair while he read.

Last update on July 15, 2019

4 thoughts on “Baby Pumpkin, Stuffed with Mushrooms, Walnuts and Bacon”

  1. This sounds delicious and the presentation looks beautiful. How much of the pumpkin can you eat? Is the skin on the mini pumpkin tender enough to eat or tough like an acorn squash?

  2. I was going to ask the same thing about how much of the pumpkin is edible. I have always avoided eating pumpkin (another squash, don’t you know) except in pie, but last year at Greenfield Village, we did the Christmas dinner and they served pumpkin soup in the pumpkin and it was amazing! So I’m branching out.

    The puppies look so cute all piled under his chair like that.

  3. Hi Katie. As soon as I saw this recipe, I knew it was a winner for my husband and I. Instead of the mini pumpkins, I used acorn squash that I needed to use. Delicious!! My husband raved about it. It will be a standard Fall recipe for us.
    Also, a few months back, you posted a mini meatloaf and mushroom sauce recipe that has since become the only way I make meatloaf and meatballs.
    Thank you for sharing your fabulous recipes!!

  4. Arianamarie, the skin is tender enough to eat, but I usually don’t. Plus it depends on the type of pumpkin, too.

    Nightsmusic, we don’t even have the type of pumpkin that one carves over here… there all the edible kind and so many different varieties. These little ones are very tasty….

    Diane, so glad you like the recipes! We use the acorn squash for stuffing, too. Love them all.

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