Dairy Farmers of Canada

Pumpkin Fricassee

This is the Pumpkin Fricassee recipe.

  • Prep: 30 min
  • Cooking: 55 min
Yields 4 - 6 servings
pumpkin fricassee


  • 1 4 lb to 5 lb (2 kg to 2.4 kg) pumpkin
  • 2 tbsp (30 mL) butter
  • 1 large white onion sliced
  • 2 carrots sliced
  • 1 zucchini sliced
  • 1 yellow bell pepper trimmed and diced
  • 1 cup (250 mL) sliced mushrooms
  • 1 can (19 oz/540 mL) diced tomatoes
  • 2 1/2 cup (625 mL) vegetable broth
  • 1 cup (250 mL) fusilli
  • 1/2 tsp (2 mL) dried rosemary
  • 1/2 tsp (2 mL) paprika
  • Salt and pepper to taste
  • A pinch of Cayenne pepper
  • 1/2 cup (125 mL) grated Canadian Parmesan cheese
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Preheat oven to 375 °F (190 °C).

Slice off top of pumpkin and seed. With knife and soupspoon, scoop out as much pulp as possible, without piercing shell. Reserve pulp. Place pumpkin shell on baking sheet. Bake for 45 minutes. Remove from oven and set aside.

Chop pumpkin pulp in cubes.

In large saucepan, sauté pumpkin, onion and carrot in butter, stirring occasionally. Add zucchini, pepper and mushrooms and cook for 3 minutes. Stir in tomatoes, broth and fusilli, rosemary and paprika. Season to taste with salt, pepper and cayenne. Bring to boil, reduce heat, and cook covered for 7 to 8 minutes.

Turn off heat and stir in Canadian Parmesan cheese. Pour vegetable mixture into pumpkin shell and serve with fresh bread and choice of legume salad.


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