Stuffed Pumpkin

Main courseServes 6-8

Get into the seasonal spirit with this stuffed and roasted pumpkin recipe from the team at Bedale based HECK sausages. Using rice, feta, pomegranate seeds and pecan nuts, this showstopper dish is perfect for a Halloween get together this autumn. For more recipe inspiration and to buy online visit


1 Pack Meat Free

1 Whole Pumpkin – try find a smaller rounder one

150g Wild rice or a wild rice mix

Pomegranate Seeds

100g Feta

30g Pecan nuts


  1. Preheat the oven to 200 degrees and prepare the pumpkin by cutting the top off and using a spoon to scoop out the stringy insides and seeds
  2. Rub both the inside and outside of the pumpkin in olive oil including the lid and pop in the oven for 45 minutes
  3. 10 minutes before the pumpkin is done, pan-fry the sausages and pecan nuts on medium heat for 10 minutes
  4. Meanwhile, cook the rice according to packet instructions (usually 2 minutes in the microwave) and cut the feta into cubes
  5. In a bowl mix together the rice, feta, pomegranate seeds, toasted pecan nuts and chopped sausage. Transfer the mixture in the pumpkin and drizzle with a lemon and herb vinaigrette.  Enjoy!