Chicken and pumpkin are cooked in a creamy sauce and served inside the hollowed-out pumpkin - perfect for guests!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Preheat the oven to 300 degrees F (150 degrees C).

  • Cut off a 'lid' off the pumpkin. Scrape out all pumpkin seeds and threads with a spoon. Brush the inside of the pumpkin with olive oil and season with salt. Wrap in aluminum foil.

  • Bake in the preheated oven until pumpkin is soft, about 20 minutes. Remove from oven and carefully spoon out pumpkin flesh without breaking the outer shell. Set hollowed pumpkin aside.

  • Heat 1 tablespoon olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add chicken, butter, and pumpkin flesh and cook until chicken is browned on the outside, about 5 minutes.

  • Stir together milk and flour until no lumps remain and pour into skillet. Simmer until sauce thickens and chicken is cooked through, about 5 minutes. Season with salt and pepper.

  • Pour creamy pumpkin mixture into hollowed pumpkin to serve.

Nutrition Facts

539 calories; 32.6 g total fat; 97 mg cholesterol; 344 mg sodium. 41.6 g carbohydrates; 24.8 g protein; Full Nutrition