> Skip to content

Recipe  •  3 December 2018

 

Stuffed butternut pumpkin with sage, chestnuts and cranberries

An impressive centrepiece for any meal from SuperNatural.

I first made this a few years back on my YouTube channel and it was a big hit. At Christmas there’s always that conundrum of ‘what to feed the vegan’ – well, guess what: this is perfect for everyone. It’s totally delicious and it makes more sense to me than moulding tofu into a turkey shape! Even though it has that seasonal feel about it, you can of course make it any time – and the herbs and dried fruits can easily be swapped out for similar ingredients.

Stuffed Butternut Pumpkin with Sage, Chestnuts and Cranberries

Serves 6-8

INGREDIENTS

  • 1 butternut pumpkin (squash) (about 1.8 kg), washed
  • 2 tablespoons extra virgin olive oil
  • 1 red onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 2 tablespoons sage leaves, finely sliced
  • ½ cup (90 g) cooked quinoa
  • ½ cup (60 g) walnuts or cooked chestnuts, roughly chopped
  • ¼ cup (35 g) dried cranberries, roughly chopped
  • good pinch of allspice
  • sea salt and cracked black pepper
  • 3–4 sprigs rosemary

METHOD

Preheat the oven to 180°C.

Slice the pumpkin in half lengthways and use a spoon to scrape out the pumpkin seeds and enough of the flesh so you can fit the stuffing in. Reserve flesh.

Heat the olive oil in a large saucepan over medium heat. Add the reserved pumpkin flesh and cook, stirring often, for 3 minutes. Add the onion, garlic and sage, reduce heat to low and cook, stirring from time to time, for a further 10 minutes or until the onion is soft and translucent.

Fold through the quinoa, walnuts or chestnuts, cranberries, allspice and a good pinch of salt and pepper and stir to combine. Remove from the heat and set aside to cool for 10 minutes.

Pack the stuffing into the pumpkin, keeping it as even as possible in both halves. Press the two halves back together and tie them at 5 cm intervals with kitchen string, so they stay together while cooking. Take the rosemary sprigs and thread them through the string on the outside of the pumpkin.

Wrap the pumpkin tightly in foil and place on a baking tray. Bake for 2 hours or until tender (you can test this by pushing a small sharp knife into the thickest part of the pumpkin).

Serve with all the Christmas trimmings and, of course, cranberry sauce.

Feature Title

SuperNatural
A beautiful collection of 100 simple, flavour-filled dishes that vegans, vegetarians and flexitarians will love.
Read more

More features

See all recipes
Recipe
Minestrone, risoni and kale pesto

Tobie Puttock allows the vegetables to do the talking in his warming take on minestrone.

Recipe
Fried tofu sandwich with Japanese barbecue sauce

Tobie Puttock’s meat-free version of the Japanese katsu sando, from his cookbook SuperNatural.

Recipe
Kale and cashew pesto

A versatile, flavourful vegan pesto from SuperNatural.

Recipe
Banana, pecan, chia and strawberry pancakes

A nourishing breakfast with whole grains, seeds and fruit from SuperNatural.

Article
An Australian Christmas menu for 2022

6 amazing recipes to try this holiday season.

Article
5 chefs share the essential ingredients they always have on hand

Discover famous chefs’ favourite ingredients. From French butter to chocolate, these are the five must-haves that cooking pros keep on hand.

Article
The vegan pantry

From SuperNatural, Tobie and Georgia Puttock’s tips on essential vegan ingredients.

Article
Everyday vegan alternatives

Tobie Puttock, chef and author of SuperNatural, shares and weighs up simple vegan substitutes for common ingredients.

Recipe
Slow-cooked Harissa Lamb Shoulder

Picture this: you get home and see the slow cooker on the kitchen bench and you feel defeated until you realise it contains a slow-cooked harissa lamb shoulder!

Recipe
Sweet Potato Gnocchi with Spiced Aubergine Ragout

This warming recipe for homemade sweet potato gnocchi with a roasted aubergine ragout from Ixta Belfrage is a dish you'll return to again and again, particularly as the weather gets cooler.

Recipe
Chickpea arrabbiata

Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.

Recipe
Spinach, mushroom and goat cheese toast

There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.

Looking for more recipes?

See all recipes