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Holiday Stuffed Pumpkin

BY Gabrielle Reyes

| Moderate | Vegan | Gluten Free | Soy Free

INGREDIENTS

Holiday Stuffed Pumpkin:

  • 1-2 whole pumpkin or squash
  • ½ cup pomegranate seeds
  • ¼ cup chopped chives or green onion
  • ⅓ cup Follow Your Heart Dairy-Free Feta Crumbles

 

Baked Festive Filling:

  • 1 cup diced pear or apples
  • 1 cup diced sweet potatoes
  • 1 cup diced sweet white onion
  • 1 cup diced zucchini or squash
  • 1 cup crushed pecans or walnuts
  • 2-4 stems fresh rosemary
  • 4-6 leaves fresh sage
  • 3 tbsp poultry seasoning
  • ½ tsp cayenne pepper
  • 3 tbsp oil
  • salt and pepper to taste 

 

Add Into Baked Filling:

  • 1 cup cooked and seasoned chickpeas
  • 1 cup cooked and seasoned quinoa
  • ¼ cup chopped green onion
  • ¼ cup pepitas

 

Maple Butter Sauce:

  • 3 tbsp maple syrup
  • ⅓ cup melted plant-based butter
  • salt and pepper to taste 

INSTRUCTIONS

  1. Set your oven to 420° F to bake your vegetables. Cover two large baking sheets. 
  2. Dice the vegetables and place them in a large bowl with oil and seasoning. Mix together the ingredients well to make the baked festive seasoning and set aside. 
  3. Wash and bake the pumpkin or squash whole for about 10-15 minutes to soften up the skin. Once the pumpkin is softened up enough to be pierced with a knife, cut out the top of the pumpkin to remove the stem. Create a large opening on top and remove any of the extra seeds inside. Set the seeds aside to bake and make a tasty pumpkin seeds snack!
  4. Drizzle over oil and salt and bake the pumpkin until it is lightly browned and fork-tender, usually about 30-40 minutes.
  5. Add the festive seasoning vegetables to a covered baking sheet and bake them for 20-35 minutes until the potatoes are soft enough to pierce with a fork. Once they are done baking, add all of the ingredients into a large bowl and mix in cooked chickpeas, pepitas, and cooked quinoa. Pour over a drizzle of maple butter sauce and mix everything together.
  6. Once the pumpkin is softer and cooked, fill the pumpkin with the baked festive filling. Add as much or as little that you like. I love to completely load mine up! Bake again at 420° F for 5-10 minutes.
  7. Once the stuffed pumpkin is done baking and you are ready to serve this dish, garnish with Dairy-Free Feta Crumbles, fresh pomegranate seeds, and chopped green onions.
  8. Sing your song. Do your dance. Speak your truth and enjoy the Holiday Stuffed Pumpkin! 
Print Recipe

Holiday Stuffed Pumpkin

BY Gabrielle Reyes

| Moderate | Vegan | Gluten Free | Soy Free
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