Paleo-Friendly Stuffed Roasted Pumpkin

by | Updated: September 12th, 2018

Even though Halloween is more than a month away, the bounty of fall produce is here (lucky for us)! Pumpkin, rich in fiber, potassium and vitamin C, supports heart health and offers a creamy, decadent mouthfeel when added into any recipe from smoothies to soups.

This recipe incorporates healthy fat from both the seeds and avocado oil, which is more suitable for cooking than olive oil due to its higher smoking point. It also lowers the glycemic load of this squash, creating an overall more balanced meal.

Although this fall dish calls for fresh pumpkin, don’t be afraid to swap it for canned pumpkin if you’re in a hurry. Opt for a brand with no additives such as Farmer’s Market Organic Canned Pumpkin. Another tip, use a Dutch oven or large pot instead of the festive option to serve!

Roasted pumpkin stuffed with pumpkin puree garnished with pumpkin seeds and herbs |

Paleo-Friendly Stuffed Roasted Pumpkin


2 medium pumpkins
2 – 4 Tbsp. coconut oil, melted
¼ cup avocado oil
1 tsp. ginger
1 tsp. turmeric
Freshly ground black pepper, to taste


  1. Preheat oven to 375 degrees F.
  2. Cut tops off pumpkins. Scoop out seeds and rinse, setting aside to dry.
  3. Cut one pumpkin into chunks. Arrange on baking dish and brush with coconut oil.
  4. Roast until soft, roughly 45 minutes, turning halfway through. Remove from oven and let cool.
  5. Remove skin and purée in high-speed blender or food processor. Add avocado oil and spices, blending until well combined.
  6. Place second pumpkin on baking sheet and fill with mixture. Heat in oven until warm.
  7. Sprinkle seeds on top and serve immediately.

TIP: Pair this dish with your favorite salad and protein for a perfectly balanced fall meal!

If you’re hungry for more, download our pumpkin recipe book.