There’s something wonderfully comforting about a beautifully roasted pumpkin filled with a rich, creamy spinach and mushroom filling. This Creamy Spinach & Mushroom Stuffed Musket Pumpkin is the perfect dish for cosy family dinners, festive gatherings, or when you’re looking for a hearty vegetarian meal that feels just a little bit special.
As the pumpkin roasts, its natural sweetness develops and pairs perfectly with the savoury mushrooms, tender spinach, tangy feta, and melted cheddar. The creamy cheese sauce brings everything together, creating a filling that’s rich, flavourful, and irresistibly comforting.
Recipe Tip: Cooking time and the amount of filling needed may vary depending on the size of your pumpkin. Roast until the flesh is fork-tender, and adjust the filling quantity as needed.
Ingredients
For the Pumpkin
- 1 medium musket pumpkin (about 1 kg)
- 1 tbsp olive oil or melted butter
- Salt and freshly ground black pepper
- Fresh or dried rosemary (optional)
For the Spinach Filling
- 1 tbsp butter
- 1 small onion, finely diced
- 2 small paprika peppers, diced (or 1 bell pepper)
- 250 g mushrooms, sliced
- 2 garlic cloves, minced (or 1 tsp garlic flakes)
- ½ bunch fresh spinach, roughly chopped (about 3 cups)
- Salt and freshly ground black pepper, to taste
For the Cream Sauce
- 2 tbsp butter
- 2 tbsp cake flour (or plain flour)
- 1 cup milk
- 1 cup grated cheddar cheese, divided
- 200 g feta cheese, crumbled, divided
- Salt and freshly ground black pepper, to taste
Reserve approximately ¼ cup of the cheddar and 50 g of the feta for the topping.
Method
1. Roast the Pumpkin
Preheat the oven to 190°C.
Cut the top off the pumpkin and scoop out the seeds. Drizzle the inside with olive oil or melted butter, then season generously with salt, black pepper, and rosemary if using.
Place the pumpkin onto a baking tray and roast for 35–45 minutes, or until it is beginning to soften.
2. Prepare the Spinach Filling
Melt the butter in a large frying pan over medium heat.
Add the onion, paprika peppers, mushrooms, and garlic. Cook until the vegetables are tender and the mushrooms have released and evaporated most of their moisture.
Add the spinach and cook until just wilted.
Season with salt and pepper, then remove the vegetable mixture from the pan and set aside.
3. Make the Cheese Sauce
Using the same pan, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes, stirring continuously to form a smooth roux.
Gradually whisk in the milk until smooth and free of lumps. Continue stirring until the sauce thickens, about 2–3 minutes.
Reduce the heat to low.
Stir in ¾ cup of the grated cheddar and 150 g of the crumbled feta, mixing until the cheeses have melted into a smooth, creamy sauce.
Season with black pepper and add salt only if needed.
Fold the spinach and mushroom mixture into the cheese sauce until evenly combined.
Tip: If the filling becomes too thick, simply stir in a splash of milk until it reaches a creamy, spoonable consistency.
4. Fill the Pumpkin
Remove the partially roasted pumpkin from the oven.
Carefully spoon the creamy spinach filling into the cavity.
Sprinkle the reserved cheddar and feta evenly over the top.
5. Bake
Return the stuffed pumpkin to the oven and bake for 20–25 minutes, or until the cheese is bubbling and golden and the pumpkin is completely tender.
Serving Suggestions
Serve warm as a satisfying vegetarian main course or alongside roast chicken, grilled steak, lamb, or pork.
Complete the meal with:
- A crisp green salad
- Warm crusty bread
- Roasted baby potatoes
- Garlic bread for an extra indulgent touch
Kitchen Tip
Don’t throw away the pumpkin seeds. Wash them, season with a little olive oil, salt, smoked paprika, or your favourite herbs, then roast until golden and crunchy for a delicious snack or salad topping.
