Dairy-Free Savory Stuffed Pumpkin
Delight your taste buds with this hearty and wholesome Dairy-Free Savory Stuffed Pumpkin, a centerpiece-worthy dish perfect for autumn gatherings or a comforting weeknight dinner. This recipe features a tender roasted pumpkin filled with a rich, quinoa-based stuffing, brimming with the earthy flavors of cremini mushrooms, aromatic herbs like thyme, rosemary, and sage, and sweet pops of dried cranberries. Toasted pecans add a satisfying crunch, while vegetable broth ties it all together in a cozy, nutrient-packed creation. With no dairy in sight, this vegan stuffed pumpkin is an elegant gluten-free option that brings seasonal flair to your table. Easy to prepare and visually stunning, it’s ideal for impressing guests, celebrating fall flavors, or simply enjoying a nourishing meal.
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Recipe Information
Ingredients
- 1 medium pumpkin (about 3-4 pounds)
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, chopped
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 0.5 cup dried cranberries
- 0.5 cup toasted pecans, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Carefully cut the top off the pumpkin like a lid. Scoop out seeds and stringy bits inside, leaving a clean cavity for stuffing. Drizzle inside with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.
In a skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add diced onion and celery, cooking until translucent, about 5 minutes.
Stir in minced garlic and cook for another minute until fragrant.
Add chopped mushrooms and cook until they have released their moisture and begin to brown, about 5 minutes.
Add rinsed quinoa, stirring for a minute before pouring in the vegetable broth. Incorporate thyme, sage, and rosemary. Bring mixture to a simmer.
Once simmering, reduce heat to low, cover the skillet, and cook until quinoa is tender and broth is absorbed, about 15 minutes.
Once quinoa is cooked, stir in dried cranberries, toasted pecans, salt, and black pepper. Mix thoroughly.
Spoon the quinoa mixture into the prepared pumpkin, pressing down lightly to pack the filling.
Replace the 'lid' on the pumpkin and place it into a roasting pan. Pour a cup of water into the bottom of the pan to help the pumpkin steam as it roasts.
Carefully place the pan in the preheated oven and bake for 60-75 minutes, or until the pumpkin is tender enough to be easily pierced with a fork.
Once baked, allow the stuffed pumpkin to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 83.3 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 335 mg | 26% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3271 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
