Pumpkin Recipes Gone Wild – Main Dishes

Pumpkin Recipes Gone Wild Part 1: Follow Me on Pinterest

I have a rather deep sick obsession with pumpkin. If there is not a rather hearty supply of pumpkin puree in my house, I kind of freak out. Seriously. I once purchased 288 cans of Organic Pumpkin. That is 4,320 ounces. It lasted a year. This was in addition to all of the fresh pumpkin puree I made during pumpkin season.

Pumpkin PureeI am not a huge fan of canned foods so the BPA free tetra-pak of organic pumpkin is what I look for. My first go-to brand is the Pacific Natural Foods brand which is ONLY pumpkin…nothing else is added. I purchase it from my affiliate partner Amazon in packs of 12 and it is a great price! My second go-to brand is the Farmer’s Market Organic Pumpkin, also in a tetra-pak. I find the best deal on this in the Baking Supply section over at Tropical Traditions, another affiliate partner.

I use about 100 ounces of pumpkin puree per week. Sometimes more. Never less.

I make pumpkin everything and add it into everything. Pumpkin is so incredibly good for you and I LOOOOVE it!

In honor of my favorite food item as well as the fact that October and November are really the pumpkin’s months to shine, I am presenting you with my favorite MAIN DISH pumpkin recipes. I hope you enjoy these as much as I do. Be sure to check out Pumpkin Recipes Gone Wild 2 – Soups and More!

Some links are affiliate links. Thanks for the support!

Crab and Pumpkin Quiche
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Cook Time
20 min
Cook Time
20 min
  1. • 1/2 crab’s meat (or use 1 can of crab)
  2. • 1/4 of a roasted pie pumpkin diced
  3. • 6 eggs
  4. • 1/2 cup homemade yogurt
  5. • 1 tsp sea salt
  6. • pinch of pepper
  7. • 1/2 – 1 cup zucchini, grated
  8. • 2 cloves of garlic, minced or mashed
  9. • 1/2 – 1 cup cheddar cheese, grated
  1. Start by making your own favorite crust if desired. I like this coconut flour crust myself.
  2. 1. Beat the eggs.
  3. 2. Add in the seasoning.
  4. 3. Mix in the crab and zucchini.
  5. 4. Scatter the pumpkin over the crust and pour the eggy mixture over it.
  6. 5. Top it with the cheddar cheese.
  7. 6. Bake for about 15-20 minutes at 350° F
Hybrid Rasta Mama


Stuffed Pumpkin Or Acorn Squash
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  1. • 3 small acorn squash or small pumpkins
  2. • 1 lb. ground beef or lamb (can substitute ground chicken or turkey or mix one or more together)
  3. • 1 large onion, minced
  4. • 1/4 cup parsley, chopped
  5. • 4 cloves garlic, minced
  6. • 1/2 tsp. paprika
  7. • 1 cup “stuffing” sized dried bread chunks – I make this coconut flour bread then let it get stale
  8. • 1 cup stock or broth
  9. • Melted butter
  1. 1. Combine ground meats, stuffing, chopped onion, parsley, garlic, paprika and broth. Mix lightly but well. Season with a pinch of salt and black pepper.
  2. 2. Cut pumpkin or squash into halves; scrape strings and seeds from inside (save seeds for roasting). Discard stringy pulp.
  3. 3. Parboil the pumpkin or squash, cut side down in a small amount of boiling water for 5 minutes. Remove from water and pat dry. Brush with melted butter.
  4. 4. Divide stuffing mixture evenly among the pumpkin halves; brush over stuffing with butter.
  5. 5. Bake in a preheated 350° F oven for about 1 hour, or until the squash is tender.
Hybrid Rasta Mama


Autumn Stuffed Pumpkin
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  1. • 1 small 4-6 lb. pumpkin
  2. • 1 lb sweet or hot sausage
  3. • 2 tbsp. extra virgin olive oil (I like this brand
  4. • 2 onions, chopped
  5. • 3 cloves garlic, minced
  6. • 1 lb. coarsely chopped mushrooms
  7. • 4 cups cooked white or wild rice or risotto
  8. • 1 cup freshly grated Parmesan cheese
  9. • 1/4 tsp. thyme
  10. • pinch of ground sage
  11. • pinch of cayenne pepper (or to taste)
  12. • 2 large eggs, slightly beaten
  13. • 1/2 cup fresh Italian parsley, chopped
  14. • 3 tbsp. 100% pure maple syrup (this one is perfection!)
  1. 1. Preheat oven to 450° F.
  2. 2. Cut out a circle from the washed pumpkin at the top around the stem. Scoop out pumpkin seeds and save for toasting.
  3. 3. Bake seedless pumpkin in a pan filled with 1 inch of water for about 30 minutes. Remove pumpkin from oven.
  4. 4. Reduce oven temperature to 375° F. Remove sausage casings and discard. Brown the sausage in oil with onions and garlic, breaking up large pieces. Drain.
  5. 5. Stir in mushrooms and cook until most of the liquid has evaporated and sausages have browned. Do not allow garlic to brown.
  6. 6. Stir in rice, 1/2 cup cheese, thyme and sage. Taste and adjust seasonings with salt and pepper or a little garlic powder, if needed.
  7. 7. Add chopped parsley to eggs and beat slightly until mixed.
  8. 8. Stir in eggs and maple syrup; mix well.
  9. 9. Fill pumpkin with mixture; add remaining cheese over top.
  10. 10. Bake pumpkin for about 40 minutes.
  11. Spoon out sausage to serve. Using a spoon, scrape/scoop a little of the pumpkin to serve as a side. Top pumpkin with a pat of butter.
Hybrid Rasta Mama


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  1. The Humbled Homemaker says:

    Thanks so much for linking up your pumpkin recipes to 5 Flu-Fighting Foods! I hope you’ll come back today to link up your breakfast recipes–and visit all the co-hosts to see their top 3 picks for their fav pumpkin dishes!

  2. I don’t know a lot recipes for pumpkin. I never thought this is how great it is. This is a good read, worth my time spent in reading it! Thanks for sharing!

  3. Is coconut cream concentrate the same thing as the coconut cream you can make at home?

  4. @JT Yes indeed!

  5. OOhh.. I want to try the pumpkin latte and the pumpkin pudding. I just bought some pumpkins at the market, yum! Thanks!

  6. Mmm, the pumpkin and butternut squash soup sounds like a great fall soup.


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  4. […] my little obsession with Pumpkin? Of course you do because I wrote all about it in my Pumpkin Recipes Gone Wild – Main Dishes post. Well, I could not stop there. There are just too many good pumpkin recipes out there. So, to […]

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