Herb Stuffed Pumpkins


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A perfect side dish for a Thanksgiving meal.

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  • 4 small pumpkins (about 4 to 5 inches in diameter)
  • 2 C. whole wheat bread cubes
  • 1/2 C. thinly sliced carrots
  • 1 C. diced onion
  • 1/2 C. chicken broth
  • 1 tsp. dried thyme or fresh can be used (2 tsp.)
  • 1 tsp. dried oregano
  • 1/2 tsp. pepper salt to taste
  • 1/4 C. minced fresh parsley
  • 1 tsp. olive oil

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Preheat oven to 325 degrees. Cut off pumpkin tops and set aside to use as covers. Scoop out seeds and membranes. Set pumpkins on a large baking sheet. In a medium bowl combine bread cubes, carrots, onion, broth, thyme, oregano, pepper, salt, parsley, and oil; toss well. Pack tightly into pumpkin cavities. Cover with tops. Bake 45 minutes, or until pumpkin shells are tender. Notes: You can vary ingredients such as sourdough bread cubes instead, or a touch of roasted garlic. I often like to sauté my onion, garlic and bread cubes a little beforehand.

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