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Pumpkin squash is my favorite pumpkin. Sweet, nutty en creamy. The peel is also eatable so that saves me lots of clumsiness in the kitchen not have to peel it. Because Christmas is coming and we do not stuff asses of animals with food (how very odd is that, right?) I wanted to make a beautiful vegan wow effect centerpiece with it. Check out this vegan stuffed pumpkin. Isn't it enchanting?

vegan, green comfort food, vegan stuffed pumpkin, plantbased comfort food


  • 1 butternut squash

  • 1 onion, chopped

  • 2 cloves of garlic, squeezed

  • 1 can of chickpeas

  • 100 gram quinoa

  • 100 gram bulgur

  • 500 ml vegetable stock

  • 2 handful of cale

  • 1 handful dried cranberry's

  • 50 gram sunflower seeds

  • 50 gram pumpkin seeds

  • Italian herbs

  • salt / pepper

  • olive oil

Preheat the oven to 200°C/400°F. Cut the squash in half from stem to root. Drizzle with a little olive oil and season with some pepper and salt. Place the squash halves cut side-down on a baking tray 45 minutes in the oven.

Make the stuffing: Bake in a large pan the onion and garlic on a medium heat. Add the chickpeas, Italian herbs, salt/pepper. Now add the quinoa and bulgur and bake for a few more minutes. Add the vegetable stock, put a lid on the pan and let this simmer for 20 minutes. Occasionally stir. Add the cale, the pits and cranberry's and bake this for another 5 minutes.

Get the pumpkin out of the oven and scrape out the pumpkin flesh. You can make a mash with this. Just add some almond milk and cinnamonpowder and blend! Serve this with the roasted pumpkin.

Fill the pumpkin halves with the stuffing. Put them together (gently) and tie them up with a string or 2. 10/15 minutes in the oven on 200°C/400°F.

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