This Stuffed Pumpkin Recipe with Buckwheat, Bacon, Apple, Bread, and Olive Oil is the best side dish for any party!
| 1 pound pumpkin 450 g | |
| 1 oz bacon 25 g | |
| 1 onion(s) | |
| 1 apple(s) red, sweet | |
| 2 cloves garlic | |
| 3 pieces bread 2 oz (50 g) | |
| 1 carrot(s) | |
| 3 sprigs parsley | |
| 2 tablespoons olive oil | |
| to taste salt | |
| to taste fresh cracked pepper | |
| 6 tablespoons buckwheat | |
| 1 cup water |
And love - it is the main ingredient!
Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
This Stuffed Pumpkin Recipe with Buckwheat, Bacon, Apple, Bread, and Olive Oil is the best side dish for any party! This is a very delicious dish and even picky eaters will be happy to dig in and try it!
This stuffed pumpkin combines the earthy warmth of pumpkin, the nuttiness of buckwheat, the smokiness of bacon, the sweetness of apple, and the richness of olive oil. This Stuffed Pumpkin recipe is a celebration of flavors and textures that will elevate your dining experience.
The Stuffed Pumpkin recipe is a versatile delight that can be enjoyed throughout the year. However, I really enjoy making it during the fall season when pumpkins are in abundance.
Beyond its delectable taste, this Stuffed Pumpkin dish boasts numerous health benefits. Pumpkin is a rich source of vitamins A and C, promoting eye health and a robust immune system. On the contrary, buckwheat provides a gluten-free alternative, packed with essential nutrients like fiber and protein. Apples contribute antioxidants, while olive oil offers heart-healthy monounsaturated fats. Even the bacon, when enjoyed in moderation, adds a savory touch and a dose of protein.
To ensure the success of your Stuffed Pumpkin creation, it is important to prepare all ingredients beforehand. Local farmers’ markets, specialty grocery stores, and organic food shops are excellent places to find fresh pumpkins, crisp apples, artisanal bacon, and premium olive oil. For buckwheat and bread, you may explore well-stocked supermarkets or health food stores.
Of course, if you want to make substitutions, consider acorn or butternut squash instead of pumpkin, turkey bacon for a leaner option, or whole-grain bread to enhance the dish’s nutritional flavor.
Experimenting with different apple varieties can also add interesting flavor dimensions. I personally enjoy grabbing fuji or gala apples. They are both sweet and very juicy. They work perfectly with pumpkins.
Absolutely! This Stuffed Pumpkin recipe can be the star of a festive dinner party or a cozy family gathering.
For an appetizer, you can start with a slice of Bacon Quiche.
You can prepare Honey Baked Turkey Breast, or Veal Patties as your main.
Then, serve my exquisite Apple Cinnamon Cake. Amazing!
To complement the robust flavors of the Stuffed Pumpkin, you can choose a medium-bodied white wine such as Chardonnay or a light red like Pinot Noir.
If you prefer non-alcoholic options, a sparkling apple cider or a ginger-infused iced tea can enhance the dining experience.
While this dish is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to two days.
Reheat in the oven to maintain the crispness of the pumpkin and the flavors of the stuffing.
Recipe tips & tricks:
The Stuffed Pumpkin recipe with buckwheat, bacon, apple, bread, and olive oil is a truly delightful side dish that combines the best of seasonal ingredients.
My stuffed pumpkin recipe is a comforting weeknight meal and delivers both flavor and nutrition.
Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?
Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉
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1
Done
2 min
|
Gather ingredientsGather all ingredients on a table. Wash and peel vegetables. |
|
2
Done
2 min
|
Prepare pumpkinWash pumpkin. Cut a top of the pumpkin. Get rid of the pumpkin seeds so the pumpkin is empty inside. |
|
3
Done
3 min
|
Prepare other ingredientsChop 1 onion, 2 garlic cloves, 1 carrot and 1 apple. Slice 2 pieces of bacon (reserve one piece of bacon to cover the stuffing), slice bread into small pieces and chop parsley. Place bread, olive oil, parsley to a big bowl. |
|
4
Done
5 min
|
Cook buckwheat & prepare stuffingAdd 1 cup of water and 6 tablespoons of buckwheat to a pot over medium heat. Cook buckwheat, until it is half ready. Place a pan on a stove, add chopped bacon to a pan and sauté. Also add chopped vegetables to the pan and cook for 4-5 minutes. After, transfer cooked stuffing to a bowl with bread and parsley. Mix everything together. |
|
5
Done
1 min
|
Finish stuffingMix ready stuffing with half ready buckwheat in a bowl, so all ingredients are mixed together. |
|
6
Done
2 min
|
Stuff pumpkinStuff pumpkin with the stuffing, cover with a piece of bacon. |
|
7
Done
45 min
|
Cover and bakePreheat oven to 350°F (175°C). Cover pumpkin with a top of pumpkin. Cover tray with a foil. Place pumpkin on a tray. Bake it for 45 minutes on 375°F (190°C). |
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8
Done
1 min
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ServeYour stuffed pumpkin is ready. Enjoy! |
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