Roasted Pumpkin Stuffed with Saffron Chicken in Cream Sauce and Cream Cheese

Abóbora Recheada com Molho de Frango de Açafrão e Queijo Cremoso”

I really love this recipe, it is great to share with everyone in the fall, when pumpkins and squash are in season in the USA.

It is very easy to make, and it is very delicious. I have experimented with many types of pumpkins to find the closest one to a Brazilian pumpkin called “moranga”, and I like to use “butter cup” or “kabocha”.

In the original recipe a Brazilian creamy cheese called “Catupiry” is used, but it is very difficult to find here, so I have been using cream cheese instead. Although cream cheese does not have the unique taste of catupiry, it gives you a good idea of what this dish is like.

Saffron is an expensive spice, so this dish can be made with turmeric.


  1. 1 large butter cup pumpkin or kabocha
  2. 4 chicken breasts cut into thin slices.
  3. 4 cups chicken broth
  4. 1/2 cup white or rosé wine of your liking
  5. 1 large shallot chopped
  6. 4 garlic cloves chopped
  7. 11/2 cups heavy cream
  8. 1 package cream cheese cut into small pieces
  9. 1 lemon
  10. 1 tea spoon saffron or tumeric
  11. a dash of nutmeg
  12. salt and pepper
  13. olive oil
  14. 2 table spoons butter
  15. fresh parsleys chopped


  1. Heat oven to 400F.
  2. Draw a circle around the top of the pumpkin and cut a lid. Remove the seeds. Drizzle inside the pumpkin: olive oil, salt, and pepper. Wrap the pumpkin or kabocha with aluminun foil, leaving the opening uncovered. Place in a baking sheet and bake for 90 minutes or until soft inside. You can bake the cut lid as well to use the flash in the filling or as a lid.
  3. While pumpkin is roasting, season chicken with lemon juice, salt, pepper and set aside. Sautée shallots and garlic in butter and drizzle olive oil. Add chicken and stir. When chicken is browning, add wine, broth and saffron/ turmeric; cover and let it cook until liquid reduces a little. Add heavy cream, nut meg, salt, and pepper to taste, if necessary. Bring sauce to a boil and remove from heat, set aside.
  4. When pumpkin is ready, remove from oven ( leave oven on) and scoop approximarely a cup of the cooked pumpkin from shell and smash it with a fork. Arrange a layer of cream cheese pieces inside the bottom of the shell. Spread half of the smahed pumpkin on top, pour half of the chicken in cream sauce in the shell. Add the rest of the smashed pumpkin and pour the rest of the chicken with sauce, (If there is too much sauce to fit in the shell, save the extra sauce in a nice bowl to be added to the shell later to refill). Arrange the rest of the cream cheese pieces on top and place it back in the oven for another 30 minutes. Then broil for 4 minutes to get a crispy top. Garnish with fresh parseleys.
  5. Serve hot over white rice or by itself with a side salad.

Enjoy and Happy fall!

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