stuff pumpkin with pesto goats cheese recipe good homes magazine

Stuffed pumpkin recipe with pesto and goats cheese

October 22, 2018

Throwing a Halloween party? Impress your guests with this tasty baked pumpkin recipe stuffed with a mouth-watering savoury filling.

stuff pumpkin with pesto goats cheese recipe good homes magazine

Image: Debbie Treloar

It’s officially pumpkin season! Instead of carving out jack-o-lanterns this winter, why not try stuffing your pumpkins with tasty fillings and turning them into a hearty dish.

Whether you’re planning a Halloween party or celebrating Bonfire Night at home with friends, this stuffed pumpkin recipe with pesto and goats cheese will impress your guests.

Tip: Serve with seasoned potato wedges and a green salad to turn this recipe into a main meal. 


  • 4 small pumpkins
  • 2 red onions, diced
  • 20 cherry tomatoes, halved
  • A handful of basil leaves
  • 4 tbsp of pesto
  • Olive oil
  • Salt and pepper
  • Goats cheese


  1. Cut the top off 4 small pumpkins, before scooping out and discarding the seeds.
  2. Put 2 diced red onions in a strainer over a bowl and cover with boiling water. Leave for 2 minutes then drain.
  3. Stuff the pumpkins evenly with a mix of the onions, 20 halved cherry tomatoes, a handful of basil leaves, 4 tbsp of pesto and 200g of goats cheese.
  4. Sprinkle with sea salt and black pepper and place the lids on top. Brush the pumpkins with olive oil and set on a greased tray.
  5. Cook in the oven at 200˚C for 25-30 minutes.

Recipe from I Heart Pumpkin by Elsa Petersen Schepelern* (£9.99, Ryland Peters & Small). 


Have you a go-to Halloween-themed recipe? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.



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