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.



  • Suzy
    Wow! I just took this out of the oven and it is beautiful & yummy! The best part is, I received your post when I was racking my brain about what to make for an upcoming 'pot luck' Thanksgiving party - voila! I am Thankful for YOU GUYS for always sharing your lovely ideas/recipes!
  • This is the most gorgeous thing I've ever seen! Blows away any holiday turkey or ham. Absolutely stunning. Well done!
  • This is fabulous. I really like the idea, although I'm not a 100% vegetarian this is the PERFECT replacement for any Thanksgiving turkey.
  • How utterly beautiful! I used to be vegetarian and this makes me want to give meat a miss again. I have some huge Mother Hubbard squash from the garden, wondering if it would work with those. Probably wouldn't look quite as stunning though as although they have orange flesh, the skins are silvery blue/green.
  • Hi there, this is a brilliant blog. Pumpkins are really yummy and as I live in Austria, we get loads of different varieties of 'kins. I am really impressed with your stop frame video though, how did you make the pumpkin roast on the table? Did you have to keep taking it out of the oven!! Very clever indeed. Also - congratulations on the Babble award and also the best special diet award, I can see why you won.
  • Paul Mc Cormack
    WOW WOW WOW - I can't wait to try this - I was just never that excited about pumpkin until now!!! Love the video and as always the pictures. Paul
  • Natalie
    Oh my god, you guys are so creative. I never usually add comments on blogs, but here I end up doing it all the time......THE revenge of us vegetarians, heheehe.....isn't it sad that not every store sells pumpkins, I mean there are so many different kinds of pumpkin and squashes and then they sell this uneatable haloween pumpkin every year, where did all the other great pumpkin go? We grew our own this year and it is sooo sweet and delicious. My kids love fried pumpkin. Pumpkin comeback? Yes please!
  • Caroline
    You guys rock! that video is amazing!!!!!! And this will be our super exciting christmas meal too!
  • You guys! What a beautiful post! I look forward to them every week and each one is better than the last! I made mini versions of these last night and they were definetly show stoppers! Thank you for the continuous inspiration and stunning photos and images - its heart warming! Keep doing what you're doing x
  • Ahhh, happy holidays! I LOVE this video - such a good tune! And that pumpkin looks scrummy.
  • You guys are seriously amazing I was waiting to see what you would post for thanksgiving this gave me so much inspiration can't wait to make it next week !
  • It's definitely easy to feel like you're missing out on the "centrepiece" even though you don't want to eat the meat. This is a beautiful centrepiece dish, I'd have trouble eating it because it looks too pretty!
  • Chloe
    waaaa the video was hilarious, love it! such an amazing idea xxx
  • Latifa
    Wow...this looks amazing! I think I'm going to have to try it out! Thanks for this. I know what you mean about the show stopper...I think this amy be it!
  • Wow, I think I may have to make this for thanksgiving in place of a turkey! :) It'll be our first vegan thanksgiving this year!
  • Elana
    This is currently in my oven as I am testing it out for my university's Thanksgiving dinner next week (well, just a mini one for tonight). I never comment on internet things, but just wanted to say how much I adore this blog, all your recipes, and the passion you put into everything. Keep it up! Greetings from a Kiwi living in southern Sweden (Lund) :-)
    • Dear Elena, Thank you for your first comment and your kind words ;-) Hope the pumpkin testing turns out well! Best Luise
  • Ida
    Alltså, ni är otroliga! Så fort jag får tillfälle att baka, laga mat eller bjuda på dessert väljer jag något från er hemsida eller era appar. Jag har inte blivit besviken en enda gång, allt har varit fantastiskt gott! Vet inte om det är de otroligt vackra bilderna eller det faktum att alla recept är hälsosamma och nyttiga som gör att jag blir så sugen på er mat och bak, men det faktum att allt är så JÄKLA gott gör att jag återkommer gång på gång! Er blogg är min favoritblogg alla kategorier och jag vill bara säga TACK för att ni orkar och vill engagera er och leverera vecka efter vecka. Kramar till er!
  • Whoa! I love stuffed pumpkin, specially one that dances! So cute! In Brazil we don't celebrate Thanksgiving, but I share you feelings about the centerpiece on Christmas. Thankfully, me and my mum have been vegetarians for long enough for people to make great vegetarian dishes. And since I learned how to cook, nowadays I can also fend for myself ;-) Thanks so much for the inspiration! Beautiful work!
  • Kim
    Wow!! I just want to squeeze you for this idea. Totally out of the box!! You just revolutionized vegetarian holiday tables EVERYWHERE!! Excellent idea!!!
  • Wow, love the video, so funny and beautiful! Love your pictures too, so addictive! I will have to try it, love pumpkin! Thanks so much for sharing this!
  • That is a pretty cool video, love it! The millet, almond, goat cheese, and cranberry combo sounds delicious! And thanks for choosing millet, I think we can all use more ideas for this grain!
  • This looks really really tasty! Love the marriage of pumpkin, goats cheese and the addition of cranberries. Very festive, colourful and impressive looking for a Christmas centre piece.
  • What a beautiful and delicious sounding recipe! We always make a pumpkin soup for Christmas, but now I am reconsidering the roll pumpkin should play in our Christmas dinner...
  • Brilliant! Love the idea of stuffed pumpkin...stuffed with delicious ingredients that combine so beautifully and that video is so fun to watch.
  • This video is the best food video I've ever seen. The idea of handless spoon and knife is brilliant! Love!!!
  • It's like a magic pumpkin! Cinderella, eat your heart out. Absolutely love it. If I made it ahead - how long, roughly would you allow to reheat it? And does it take away from the flavour?
  • This put a big smile on my face! It looks so yummy too!
  • Love this!!!!! Great video, amazing recipe as always!!!
  • sandra
    This Video was amazing. I can`t imagine the work behind it! Thank you!

Leave a comment