Roasted Stuffed Pumpkin with Meat, Beans & Chestnuts

There is something about tiny pumpkins that makes me want to bring every single one home. 🎃

That is pretty much how this roasted stuffed pumpkin recipe started.

I found these beautiful little Miss Sophie Pink squash, and honestly, they were almost too pretty to cook. Almost. 😄 They are small, slightly pink pumpkins with sweet flesh and tender edible skin, which makes them perfect for stuffing and roasting whole.

For this version, I kept the filling simple: minced pork and beef, mixed cooked beans, chestnuts, a little salt and just a touch of cinnamon.

Nothing complicated. Nothing heavily seasoned.

Just warm, comforting autumn ingredients tucked inside a pumpkin and roasted together until everything becomes soft, savory and slightly sweet.

And the best part?

You can eat the pumpkin skin and all.

Why You’ll Love This Roasted Stuffed Pumpkin

This is exactly the kind of autumn dinner I love: simple ingredients, very little preparation and something that looks much more impressive on the table than the amount of work it actually requires.

The pumpkin becomes wonderfully soft and sweet in the oven, while the beans and chestnuts make the filling creamy and nutty. Hidden right in the middle is a juicy meatball made with minced pork and beef.

Cut the pumpkin open and you get a little bit of everything in each spoonful.

It is basically autumn stuffed into a tiny pumpkin. 🍂

🥄 Need to convert a measurement in this recipe? I made a little converter for exactly that — take a look here.

And Then Comes the Best Part…

Bring the whole pumpkin to the table and eat it straight from its own little edible bowl.

The roasted pumpkin is soft and naturally sweet. The beans become creamy, the chestnuts add that unmistakable autumn nuttiness, and right in the center you find the savory meatball.

And don’t peel the pumpkin after cooking!

With a suitable thin-skinned variety such as the one I used, the roasted skin becomes tender enough to eat along with the flesh.

I ate mine from the filling all the way to the skin.

Only the stalk survived.

I do have limits. 😂🎃

Can I Use Another Pumpkin?

Yes.

If you cannot find Miss Sophie Pink squash, choose another small edible pumpkin or winter squash suitable for roasting and stuffing.

The most important thing is size. Smaller pumpkins cook more evenly and are much easier to serve individually.

If your variety has particularly tough skin, simply eat the soft roasted flesh and filling and leave the skin behind.

Can I Change the Filling?

Absolutely.

This recipe is meant to be simple rather than strict. You can change the mixture of cooked beans depending on what you already have.

The chestnuts, however, are one ingredient I really like keeping. Their slightly sweet, nutty flavor works beautifully with roasted pumpkin and cinnamon and gives the dish its cozy autumn character.

How to Store Leftovers

If you have leftovers, refrigerate them promptly in a covered container. USDA food-safety guidance recommends refrigerating cooked perishable foods within two hours and generally using cooked leftovers within 3–4 days.

Reheat thoroughly before serving.