Warming Autumn Baked Pumpkin 🎃

Warming Autumn Baked Pumpkin


Pumpkin carving, conkers, cold crisp sunny days and warm rich colours.  I love autumn, there is nothing better than coming home from a walk to the smell of delicious spices and snuggling down with your family to a delicious seasonal meal.


This baked pumpkin is the ultimate celebration of one the most iconic Autumn vegetables.  It’s not too tricky to make and tastes delicious.



1 medium pumpkin (roughly football sized)

1 cup of quinoa

1 cup of millet

2 cloves chopped garlic

2 tbsp. olive oil

1tsp sage

1tsp rosemary

1 tsp cinnamon

½ tsp cardamom

1 handful chopped walnuts

1 handful dried cranberries

½ chopped onion




  • Cut the top off the pumpkin and set aside.
  • Remove the soft part and seeds and discard.
  • Scrape out some of the pumpkin flesh so that the hollow is bigger.
  • Add the grains to a dry pan and toast for a few minutes before covering with water, bring to the boil and cook until just soft.
  • In a pan fry the onion, garlic and spices in olive oil for a few minutes and then add the pumpkin flesh. Cook for a further 5 minutes until starting to become soft.
  • Rub the inside of the pumpkin with a little olive oil.
  • Combine the cooked drained grains, pumpkin mixture, walnuts and cranberries and put back inside the pumpkin. Replace the lid of the pumpkin.
  • Wrap the whole thing in tin foil and place on a baking tray in the oven at about 220 Celsius for 60-90 minutes or until the case starts to become soft.
  • Scoop out and serve.