Olga is the creator and author of the blog ‘The Vegan Feast’. She shares plant-based versions of traditional favorites, aiming to make vegan cooking accessible and enjoyable for everyone while preserving cherished culinary traditions. Besides creating delicious recipes, Olga is also skilled in cooking, baking, styling, and photographing her culinary creations. In this article, she shares her recipe for Stuffed Pumpkins.
Table of Contents
Stuffed Pumpkins for Your Holiday Feast
You can go big with a grand centerpiece pumpkin that will leave everyone in awe, or go small and serve up some adorable individual pumpkins for each guest. The choice is yours, and guaranteed to impress!
Our pumpkins are roasted and stuffed with hearty, whole-grain, farro and lots of veggies. However, this recipe is super versatile! You can fill your roasted pumpkin with whatever you want – your favorite stuffing recipe, grains and vegetables, vegan mac & cheese… There are endless possibilities, so get creative! The only limit is your imagination!
Ingredients You’ll Need
- Pumpkins
- Farro
- Olive oil
- Onions
- Garlic
- Mushrooms
- Spinach, kale or chard
- White wine
- Vegan butter
- All-purpose flour
- Unsweetened soy milk, or any plant milk you like
- Nutmeg
- Thyme
- Salt & pepper
How To Make These Stuffed Pumpkins
Step 1: Heat, Sauté, and Infuse
- Preheat the oven to 375°F.
- In a skillet heat olive oil over moderately high heat and saute onions and mushrooms until golden.
- Add garlic and cook another couple of minutes. Fold in the spinach.
Step 2: Mix and Simmer – Farro Fusion with Creamy Herb Sauce
- Remove vegetables from the pan and transfer to a large bowl. Mix in the cooked farro, and set aside.
- Add wine, or broth, to the pan and simmer, stirring to get all the caramelized bits from the bottom of the pan, until the liquid is evaporated.
- Melt the butter in the pan, and add the flour. Cook for a minute while stirring. Drizzle in the soy milk while whisking the sauce, and cook for another couple of minutes until the milk has thickened slightly (about the consistency of heavy cream). Add the thyme, nutmeg, salt & pepper.
- Return the vegetable and farro mixture to the pan and mix into the sauce.
Step 3: Pumpkin Prep – Hollow, Season, and Fill
- Carefully slice the tops off the pumpkins and scoop out all the seeds and pulp.
- Place on a baking sheet and season the inside of the pumpkins with some salt and pepper.
- Fill the pumpkins up to the top. I used about ½ cup of the filling in each of the small pumpkins. Place the tops back on the pumpkins.
Step 4: Bake and Enjoy!
- Bake the pumpkins at 375°F about 45 minutes to an hour for individual servings, about 1½ hours for a larger pumpkin. I like to remove their little hats for the last twenty minutes or so of roasting so that the tops get slightly crispy and golden.
How long the pumpkins need to roast will depend on their size. The pumpkin is ready when you can pierce through it easily with the tip of a knife.
Stuffed Pumpkins – Recipe Card
Roasted Stuffed Pumpkins
Ingredients
- 4 small pumpkins – about 12-16 oz each – we used Autumn Frost - or one larger, about 3 lb pumpkin
- 2 cups farro - cooked to al dente
- 1 tbsp olive oil
- 1/2 cup onions - chopped
- 2 garlic cloves - chopped
- 1 cup mushrooms - sliced
- 4 cups spinach - kale or chard
- 1/4 cup white wine - you may substitute with vegetable broth if you prefer
- 1 ½ tbsp vegan butter
- 1½ tbsp all-purpose flour
- 1 1/2 cup unsweetened soy milk - or any plant milk you like – just make sure that it is unsweetened and unflavored.
- pinch freshly grated nutmeg
- 2 tsp thyme - sage or rosemary – or a combination
- salt & pepper to taste
Instructions
- Preheat the oven to 375°F.
- In a skillet heat olive oil over moderately high heat and saute onions and mushrooms until golden.
- Add garlic and cook another couple of minutes. Fold in the spinach.
- Remove vegetables from the pan and transfer to a large bowl. Mix in the cooked farro, and set aside.
- Add wine, or broth, to the pan and simmer, stirring to get all the caramelized bits from the bottom of the pan, until liquid is evaporated.
- Melt the butter in the pan, and add the flour. Cook for a minute while stirring. Drizzle in the soy milk while whisking the sauce, and cook for another couple of minutes until the milk has thickened slightly (about the consistency of heavy cream). Add the thyme, nutmeg, salt & pepper.
- Return the vegetable and farro mixture to the pan and mix into the sauce.
- Carefully slice the tops off the pumpkins and scoop out all the seeds and pulp.
- Place on a baking sheet and season the inside of the pumpkins with some salt and pepper.
- Fill the pumpkins up to the top. I used about ½ cup of the filling in each of the small pumpkins. Place the tops back on the pumpkins.
- Bake the pumpkins at 375°F about 45 minutes to an hour for individual servings, about 1½ hours for a larger pumpkin. I like to remove their little hats for the last twenty minutes or so of roasting so that the tops get slightly crispy and golden.
Notes
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More Vegan Recipes You Might Like
If you enjoyed these Stuffed Pumpkins, you might like these Sweet Potatoes with Crispy Coconut Streusel by the same author. Click here to get the recipe.
Connect with Olga on Instagram and at theveganfeast.com
