Serve everyone their own squash or have your guests share a pumpkin with this fun, post Burns Night supper. This roasted pumpkin stuffed with haggis is so delicious, it shouldn't just be made as a leftovers after thought


This roasted pumpkin stuffed with haggis, cheese and tatties and topped with garlic breadcrumbs is so delicious it shouldn’t just be saved as a Burns Night leftovers supper. Portion it out amongst your guests in individual squashes or have everyone dive into a shared pumpkin.

For more recipes that use haggis leftover from Burns Night, try millerighe haggis pasta with pesto or haggis pakora.


Although this roasted pumpkin stuffed with haggis is a dish that merits making in its own right, it is also a Burns Night leftovers triumph. You can use a variety of squashes and serve one each or a pumpkin to share as in the recipe. If using butternut squash, cook the squash then scoop out some of the cooked flesh and mix it in with the mashed potato.

Serves 4

  • 1 medium/small pumpkin (enough to serve 4)
  • 1⁄2 tsp dried chilli flakes
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 nutmeg, grated
  • 1 tbs olive oil

Tomato sauce

  • 1⁄2 garlic clove, finely chopped
  • 1 tbs extra-virgin olive oil
  • 1 tbs chopped thyme
  • 350g passata


  • 1 tbs butter
  • 1 tbs olive oil
  • 2 slices white bread, crusts removed and bread blitzed into crumbs
  • 1⁄2 clove garlic
  • 1 tbs roughly chopped parsley


  • 200–300g cooked mashed potato and/or neeps
  • 125g Brie, chopped into small pieces
  • 250g cooked crumbled haggis

To make roasted pumpkin stuffed with haggis, preheat the oven to 200°C/ 400°F/Gas Mark 6.

Cut the pumpkin in half horizontally, remove the seeds, sprinkle with chilli, cinnamon and nutmeg, season with salt and pepper then drizzle on the olive oil. Roast on a baking sheet for an hour or until just soft.

Make a quick tomato sauce by frying half a garlic clove in 1 tbs olive oil till just golden. Add the thyme then add the passata. Cook for 10 minutes or until slightly thickened.

To make the breadcrumbs, melt the butter with the oil in a frying pan, add the breadcrumbs and fry for a few minutes until they start to colour. Add the garlic and fry till golden, then add the parsley and keep warm.

Heat the mashed potato and/ or neeps in a saucepan (loosening with some milk and butter if it looks a little dry) then stir through the Brie and haggis.

Once the pumpkin is cooked smear the bases with half the tomato sauce, fill with the stuffing then ladle on the rest of the tomato sauce. Bake for a further 15 minutes.

Sprinkle the breadcrumbs on top and serve the roasted pumpkin stuffed with haggis with a bitter-leaf and fresh, sliced-apple salad.