Baked Goat’s Cheese Stuffed Pumpkin with Roasted Baby Potatoes
By Diana Layton · 2026-10-31
This baked goat’s cheese stuffed pumpkin or squash is the ultimate cosy autumn recipe. A small pumpkin or winter squash is filled with creamy goat’s cheese, then roasted alongside baby potatoes seasoned with smoked paprika, garlic, chilli flakes and fresh thyme. Everything cooks together on one tray until beautifully golden and tender. The finishing touch? Sweet roasted garlic squeezed straight into the warm goat’s cheese, creating the most delicious creamy dip for the crispy potatoes. Simple, comforting and perfect for sharing!
Ingredients
- 1 small, round edible pumpkin or winter squash, such as Hokkaido (Red Kuri)
- 200g soft goat’s cheese, preferably round
- 600g baby potatoes, halved if large
- 1 whole garlic bulb
- 2 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Pinch of chilli flakes
- A few sprigs of fresh thyme, leaves picked
- Salt and black pepper, to taste
- A drizzle of honey, to finish (optional)
Method
- Preheat the oven to 190°C fan (210°C conventional).
- Carefully cut the top off the pumpkin or squash to create a lid. Scoop out the seeds and stringy centre, leaving enough room for the goat’s cheese.
- Place the goat’s cheese inside the hollowed-out pumpkin or squash and replace the lid. Set it in the centre of a large roasting tray.
- Arrange the baby potatoes around the pumpkin. Slice the top off the garlic bulb to expose the cloves and place it on the same tray.
- Drizzle everything with extra virgin olive oil. Sprinkle the smoked paprika, garlic powder, chilli flakes, fresh thyme, salt and black pepper over the potatoes, then toss to coat evenly.
- Roast everything together for approximately 40-50 minutes, until the pumpkin is tender, the potatoes are golden and the goat’s cheese is soft and creamy. If the pumpkin starts browning too quickly, loosely cover it with foil.
- Remove from the oven and carefully lift off the pumpkin lid. Squeeze the soft roasted garlic cloves into the warm goat’s cheese and gently stir to combine.
- Finish with a drizzle of honey and a little extra fresh thyme, if using. Serve immediately, dipping the roasted baby potatoes into the creamy goat’s cheese and scooping out some of the tender pumpkin flesh as you go.