Holiday Stuffed Pumpkin


I often feel a sting of jealousy at dinners during the holiday season. At first, I thought it was because as vegetarians we often only get to eat the side dishes. But even when we brought our own main course to the table, I found myself staring enviously at the Thanksgiving turkey or Christmas pig. Don’t get me wrong, it’s not like I want to eat them. It’s just all the fuss around the centerpiece of the table that makes me feel like I’m missing out on something. The initiated talks about cooking techniques, stuffings and their grandmother’s secret method. I also want to join that club.

So this year we stepped things up and decided to try a more impressive dish. Something that is large, heavy and almost can’t fit into the oven. Something that involves carving and stuffing. Something that makes everybody say oooohh and aaaahh, when carried to the table. A salad rarely evokes that kind of reactions. But a pumpkin does. Especially when it is stuffed with wine oozing millet, mushrooms, almonds, goat cheese and cranberries. Folks, this is a showstopper and we hope that you will let it shine on your Thanksgiving or Christmas table this year.

We created this stop-motion video to get you in the right pumpkin party mode!


Holiday Stuffed Pumpkin
6–8 servings

We used a 13 lb/6 kg Muscat squash for this, but any eatable pumpkins would work. You can also use smaller pumpkins, like Hokkaido, just remember to adjust the baking time.

1 large pumpkin or 2 smaller pumpkins
1 small knob of coconut oil, ghee or olive oil

Cut a hole on top of the pumpkin, shaping a ‘lid’. Scoop out the seeds and pulp. Rub the inside with oil. Now it is ready to be stuffed.

1 1/2 cup / 300 g uncooked millet or white quinoa
1 large knob of coconut oil, ghee or olive oil
2 large onions, finely chopped
9 oz / 250 g brown mushrooms, quartered
2 large stems kale, stems removed and finely chopped
3 tbsp white wine or water
1 tsp dried thyme
sea salt and pepper
1 cup / 3,5 oz/ 100 g cranberries (fresh, frozen or dried)
1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative)
2 stems flat-leaf parsley, finely chopped, save a little for serving
5 1/2 oz / 150 g goat’s or sheep’s feta cheese (optional), save a little for serving

Preheat the oven to 200°C / 400°F.
Place millet in a sieve and pour over hot water. Rinse and drain. Place in a saucepan and cover with 3 cups water. Bring to a boil, lower the heat immediately and let gently simmer for 10 minutes. Remove from heat, cover and set aside for 10 minutes. Meanwhile, heat oil in a large skillet. Sauté onions, mushrooms and kale for a couple of minutes until soft. Add wine, thyme, salt and pepper and cook for about 5 more minutes. When the liquid is almost evaporated, add cranberries, almonds, parsley and stir to combine. Taste and adjust the flavors. Turn the heat off and remove the skillet from the heat and stir in the cooked millet. Now add the crumbled feat cheese and toss to combine. Fill the pumpkin with the millet stuffing. Place the pumpkin ‘lid’ on top and bake in the oven for about an hour (maybe less or more, adjust to the size of the pumpkin), this depends on the oven and on the size and type of the pumpkin. Check the pumpkin flesh with a knife from time to time and stir around the stuffing with a spoon. The pumpkin is ready when skin is browned and bubbly and the flesh is soft. Garnish with parsley and feta.

This recipe can be prepared ahead and reheated before serving.



  • Beautiful. By the way, being back in France after two months in New York, I'm wondering what I could use instead of kale, which is not yet available where I live (except in flowerbeds). Any tips ? Thanks so much.
    • Hi Julie, You can use any leafy greens like spinach, rocket or chard. Hope it turns out well! Best Luise
  • What a show stopper! I love both the idea of taking charge of the veggie center piece and of course of the beautiful food. Hoooray!
  • Viva vegetarian stuffed pumpkin master piece!!! What an excellent idea and a fun motion video too! I HEART you guys and your never ending source of inspiration for every seasons. I am now dreaming of a pumpkin party for this Holiday. :-)
  • The festive season is most definitely about grandeur, and this beauty is nothing less. What an amazingly textured pumpkin.
  • I've never seen a recipe-in-motion before. This one was a joy to watch. Did you have to take the pumpkin out of the oven every now and then to film it in its stages of cooking? v.
  • Amanda Joy
    Omg! Thank you!
  • Dee Dee
    That is completely gorgeous. Well done. Will add this to our menu as of this moment.
  • This is the most festive dish ever, and that pumpkin is eye popping.
  • Monika
    Love,love your website. Beautiful photos and yummy recipes. All the very best to you and thank you.
  • Andrea
    Ni är så fantastiskt inspirerande. Den där videon är så snygg och receptet lockande!
  • Beautiful work! Such a great idea to stuff pumpkin - love it! Video is super fun - made me smile:) You guys are so talented - making simple ingredient shine and everyday cooking simple!
  • Anna
  • Nicole
    Wow. This looks fantastic. This will be my first vegetarian Thanksgiving and I'm definitely feeling the same as you. I can't wait to cook it! It looks incredible.
  • Gorgeous!! I have just the pumpkin, waiting for such a noble cause as this.Thanks for the inspiration.
  • Now this is a dish worthy of Thanksgiving! I can't wait to try making this for my family. I don't want to wait until the big day so think I might practice first on a smaller pumpkin for myself! Very cute video, especially the pumpkin dance.
  • that looks better than any turkey I have seen!
  • Loved the stop motion video. Was bopping my head around listening to the music and watching your piece of art pumpkin cook!
  • 1.This looks delicious. 2. Crazy cool video! My videography are right up there with you. NOT.
  • Anna
  • Melanie
    I´m so in love with your way of cooking! You make me become a real every-day-vegetarian. Every week I´m happy to visit your homepage and find new delicious recipes. In the meantime I cooked a lot of your recipes and it tastes always great! You enriched my world of cooking healthy food. Thanks!!
  • This is really amazing! I love the idea! :)
  • lilsen
    BEAUTIFUL! You successfully put down in words the inexplicable jealousy I have often felt on high holidays when it comes to gathering around the family table.... And the recipe is marvelous, splendid, like hooray! Thanks!!!
  • sally alexandrine
    great recipe and video. guys can you share with us how do you travel and still be healthy and vegan/vgetarian when traveling? do you eat airplans meals or do you pack your own meals? if so what types of food do you take with you?
  • Elin
    Underbart!! <3
  • I'm not a vegetarian (yet) but that looks a lot more fun than messing with raw meat! I might have to add that to the Thanksgiving menu just to see how it tastes.
  • My friends and family are going to be so happy when they see I'm making this for the holidays!
  • Love this! Such a genius idea... this would be so impressive at the center of a veggie thanksgiving table!
  • Amanda
    Fantastiskt är ordet! På många sätt! Tanken, videon och allt. Tack.
  • That video is the most fun, happiest clip. I LOVE it. (And this recipe). I can very much relate to your envy of the turkey fuss, and I'm thinking that something showstopping might be in order too. Also - that stuffing looks divine!

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