Introducing the perfect centrepiece for your festive table: Vegan Stuffed Butternut Pumpkin! This stunning dish is packed with hearty, plant-based goodness that’s completely sugar-free, gluten-free and brimming with flavour. Tender roasted butternut pumpkin is filled with a vibrant wild rice stuffing, spiced to perfection with warm, aromatic seasonings. Each bite is a delightful mix of wholesome textures and festive flair, making it a nourishing and show-stopping addition to any celebration. Whether you’re hosting a holiday feast or simply treating yourself to something special, this recipe is guaranteed to impress. Let’s get into it.
What is in this vegan stuffed butternut pumpkin recipe?
Other than the obvious, being the pumpkin itself, this recipe boasts spices, flavour, plant protein and sweet notes – just everything you could want in a festive recipe!
- Butternut pumpkin
- Wild rice
- Dried cranberries
- Parsley
- Tarragon
- Chickpeas
- Red onion
- Walnuts
- Olive oil
- Salt
- Spices (cumin, sumac, turmeric and coriander)
How to prepare and roast the butternut pumpkin
- Preheat the Oven: Set your oven to 200°C (400°F).
- Prepare the Pumpkin: Wash and pat the pumpkin dry. Slice it in half lengthwise using a sharp knife, being cautious as the skin can be tough. Scoop out the seeds and stringy bits with a spoon or ice cream scoop.
- Season and Bake: Drizzle the cut sides with olive oil, then sprinkle with salt and spices (cumin, turmeric, coriander and sumac). Place the pumpkin halves cut-side down on a baking tray lined with parchment paper.
- Roast Until Tender: Bake for 35–40 minutes, or until the flesh is tender when pierced with a fork. The exact time will depend on the size of your pumpkin.
- Prepare for Stuffing: Remove the pumpkin from the oven and let it cool slightly. Scoop out some of the flesh (if needed) to create a cavity for the stuffing, leaving about 1–2 cm of pumpkin flesh around the edges. Reserve the scooped-out flesh for mixing into your stuffing or for another recipe.
Can I use a different grain instead of wild rice?
Totally! If you don’t have wild rice on hand, feel free to swap it with quinoa, brown rice, farro, or even couscous. The key is to use a grain that holds its shape and absorbs the flavours of the spices beautifully. Cook it beforehand and adjust the seasonings as needed. The bottom line is that you don’t want to use a grain that is mushy and sticky. It should be light and loose.
Can I make this nut-free?
Absolutely. If your stuffing recipe includes nuts (like walnuts or pecans), you can simply leave them out or substitute them with seeds such as sunflower or pumpkin seeds. They’ll still add a satisfying crunch without the allergens.
How do I prevent the stuffing from becoming too dry?
A drizzle of olive oil or a splash of vegetable stock can do wonders to keep the filling juicy and flavourful. Another thing you can do is to cover the pumpkin with foil during the first half of baking to trap steam, then uncover for a nice golden finish.
Do I need to peel the pumpkin before roasting?
No, you definitely don’t need to peel the skin of the pumpkin before baking. If you’d like to make it easier to serve and eat in its entirety then you may like to peel the skin first but in this recipe the butternut pumpkins are designed to almost be the ‘boat’ to hold the filling to then scoop out and serve.
More recipes you might like:
Vegan Mac n Cheese
Easy Shallot Tarte Tatin
Cauliflower Gnocchi
Indian Spiced Cauliflower Tacos
Mushroom Risotto with Basil Pesto
Vegan Stuffed Butternut Pumpkin
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Hearty Vegan Stuffed Butternut Pumpkin filled with spiced wild rice and wholesome ingredients. Perfect as a festive centrepiece or a nourishing meal!
Ingredients
1 Medium Butternut Pumpkin
1 cup Wild Rice, cooked
1/8 tsp Turmeric
1 tsp Cumin
1/4 tsp Coriander
1/4 tsp Sumac
1/3 cup Fresh Parsley and Tarragon
1/4 cup Walnuts
2 tbsp Dried Cranberries
1/2 cup Chickpeas
1/2 Red Onion
1 tbsp Olive Oil
1 tsp Celtic Sea Salt
Directions
- Start by pre-heating the oven to 200 degrees celsius. Line a baking tray with baking paper. Slice butternut pumpkin in half. Scoop out seeds. Drizzle with olive oil, half of the salt and spices (turmeric, coriander, sumac and half of the cumin). Bake in the oven for 35-40 minutes or until tender.
- If you haven’t already cooked wild rice, cook it now according to the packet instructions. Chop the parsley, tarragon, walnuts and onion. Place into a bowl with chickpeas, dried cranberries, the remaining salt and remaining cumin. Add rice to this once cooked. Set aside.
- Once the pumpkin is cooked take out of the oven. Using a fork shred the pumpkin to form a well that can hold the filling, leaving some of the pumpkin in there.
- Fill each half of the pumpkin with the filling. Serve immediately and enjoy!
