Roasted Stuffed Pumpkin

There is nothing that signals like Fall and Thanksgiving like pumpkin. When you’re vegetarian, turkey is no longer center stage at Thanksgiving. Instead, you can indulge and aww with this centerpiece, a roasted stuffed pumpkin.

With his stuffed pumpkin, you can choose whatever size pumpkin works for you and your family. So if you are having a small Thanksgiving, simply choose a smaller pumpkin. Most baking pumpkins are small compared to the big ones you get for pumpkin carving.

The stuffing I use for this pumpkin is very versatile. Use it to stuff other vegetables or bake the leftovers in another tray or dish for a side dish. In fact, sometimes I just made the stuffing as a side to with any feast or dinner.

This stuff is a great way to use up stale bread. You can keep stale bread in the fridge and then bring it out to make the stuffing. Perhaps you have some leftover bread, give it a bit of a toast, and then you have homemade stuffing. Or, if you are running to the grocery store, you can pick up some croutons as well.

Also, this recipe is made with cheese, but it is completely optional. If you are looking to make a vegan version, simply use non-dairy milk and skip the cheese. You can also add some more nutritional yeast for that cheesy taste. If you do opt for non-dairy milk, I would use creamy non-dairy milk, like oat milk, coconut, or thick soy milk.

For the adventurous chef.

The pumpkin looks stunning, but the star is really the stuffing. This stuffing recipe can easily be mixed up to make it your unique stuffing. You can add some wine and mushrooms. Perhaps you can use cornbread and add some bell peppers. Maybe you want something more cheesy, so add cheddar and more cheese. The possibilities are endless.


  • 1 small pumpkin
  • 3-4 veggie sausages
  • 1 small onion
  • 2 celery stalks
  • 1 small apple
  • 2 tbsp of nutritional yeast
  • 30g of pecan chopped
  • 1 tbsp of sage
  • 2 cups of soy milk
  • 200g of croutons
  • 3 tbsp of melted butter (optional)
  • 125g of grated gruyere or parmesan (optional)
  • Salt and pepper to taste


  1. Preheat the oven to 350F.
  2. Cup the pumpkin in half and scoop out all the seeds. Then salt and pepper the inside of the pumpkin.

  3. Cook the veggie sausage and then chop it. Chop the celery, onion, apple, and pecans as well.
  4. Mix the croutons with the milk and melted butter. Then add in the grated cheese, nutritional yeast, and the chopped celery, onions, veggie sausage, apple, and pecans along with the sage and salt and pepper to taste. Combine everything well.

  5. Let the stuffing absorb the mix and liquid for 10 minutes before adding the stuffing to the pumpkin. If you have leftover stuffing, you can put it in a separate dish to back as well.

  6. Bake the pumpkin in a tray with 1 cm of water and cover with aluminum foil. Bake for 30-45 minutes until the pumpkin is soft. Then remove the aluminum foil and bake for 10-15 minutes to help the stuffing become golden.

  7. Let cook for 5 minutes, then serve and enjoy.

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