© 2013 Green Kitchen Stories Stuffed_pumpkin_1

Holiday Stuffed Pumpkin

I often feel a sting of jealousy at dinners during the holiday season. At first, I thought it was because as vegetarians we often only get to eat the side dishes. But even when we brought our own main course to the table, I found myself staring enviously at the Thanksgiving turkey or Christmas pig. Don’t get me wrong, it’s not like I want to eat them. It’s just all the fuss around the centerpiece of the table that makes me feel like I’m missing out on something. The initiated talks about cooking techniques, stuffings and their grandmother’s secret method. I also want to join that club.

So this year we stepped things up and decided to try a more impressive dish. Something that is large, heavy and almost can’t fit into the oven. Something that involves carving and stuffing. Something that makes everybody say oooohh and aaaahh, when carried to the table. A salad rarely evokes that kind of reactions. But a pumpkin does. Especially when it is stuffed with wine oozing millet, mushrooms, almonds, goat cheese and cranberries. Folks, this is a showstopper and we hope that you will let it shine on your Thanksgiving or Christmas table this year.

We created this stop-motion video to get you in the right pumpkin party mode!


Holiday Stuffed Pumpkin
6–8 servings

We used a 13 lb/6 kg Muscat squash for this, but any eatable pumpkins would work. You can also use smaller pumpkins, like Hokkaido, just remember to adjust the baking time.

1 large pumpkin or 2 smaller pumpkins
1 small knob of coconut oil, ghee or olive oil

Cut a hole on top of the pumpkin, shaping a ‘lid’. Scoop out the seeds and pulp. Rub the inside with oil. Now it is ready to be stuffed.

1 1/2 cup / 300 g uncooked millet or white quinoa
1 large knob of coconut oil, ghee or olive oil
2 large onions, finely chopped
9 oz / 250 g brown mushrooms, quartered
2 large stems kale, stems removed and finely chopped
3 tbsp white wine or water
1 tsp dried thyme
sea salt and pepper
1 cup / 3,5 oz/ 100 g cranberries (fresh, frozen or dried)
1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative)
2 stems flat-leaf parsley, finely chopped, save a little for serving
5 1/2 oz / 150 g goat’s or sheep’s feta cheese (optional), save a little for serving

Preheat the oven to 200°C / 400°F.
Place millet in a sieve and pour over hot water. Rinse and drain. Place in a saucepan and cover with 3 cups water. Bring to a boil, lower the heat immediately and let gently simmer for 10 minutes. Remove from heat, cover and set aside for 10 minutes. Meanwhile, heat oil in a large skillet. Sauté onions, mushrooms and kale for a couple of minutes until soft. Add wine, thyme, salt and pepper and cook for about 5 more minutes. When the liquid is almost evaporated, add cranberries, almonds, parsley and stir to combine. Taste and adjust the flavors. Turn the heat off and remove the skillet from the heat and stir in the cooked millet. Now add the crumbled feat cheese and toss to combine. Fill the pumpkin with the millet stuffing. Place the pumpkin ‘lid’ on top and bake in the oven for about an hour (maybe less or more, adjust to the size of the pumpkin), this depends on the oven and on the size and type of the pumpkin. Check the pumpkin flesh with a knife from time to time and stir around the stuffing with a spoon. The pumpkin is ready when skin is browned and bubbly and the flesh is soft. Garnish with parsley and feta.

This recipe can be prepared ahead and reheated before serving.



  1. Posted 20 Nov ’13 at 21:09 | #

    That video is the most fun, happiest clip. I LOVE it. (And this recipe). I can very much relate to your envy of the turkey fuss, and I’m thinking that something showstopping might be in order too. Also – that stuffing looks divine!

  2. Amanda
    Posted 20 Nov ’13 at 21:28 | #

    Fantastiskt är ordet! På många sätt! Tanken, videon och allt. Tack.

  3. Posted 20 Nov ’13 at 21:32 | #

    Love this! Such a genius idea… this would be so impressive at the center of a veggie thanksgiving table!

  4. Posted 20 Nov ’13 at 21:42 | #

    Bah! This pumpkin is gorgeous!!

  5. Posted 20 Nov ’13 at 21:48 | #

    My friends and family are going to be so happy when they see I’m making this for the holidays!

  6. Posted 20 Nov ’13 at 21:49 | #

    I’m not a vegetarian (yet) but that looks a lot more fun than messing with raw meat! I might have to add that to the Thanksgiving menu just to see how it tastes.

  7. Elin
    Posted 20 Nov ’13 at 21:56 | #

    Underbart!! <3

  8. sally alexandrine
    Posted 20 Nov ’13 at 22:04 | #

    great recipe and video. guys can you share with us how do you travel and still be healthy and vegan/vgetarian when traveling? do you eat airplans meals or do you pack your own meals? if so what types of food do you take with you?

  9. lilsen
    Posted 20 Nov ’13 at 22:06 | #

    BEAUTIFUL! You successfully put down in words the inexplicable jealousy I have often felt on high holidays when it comes to gathering around the family table….
    And the recipe is marvelous, splendid, like hooray! Thanks!!!

  10. Posted 20 Nov ’13 at 22:13 | #

    This is really amazing! I love the idea! :)

  11. Melanie
    Posted 20 Nov ’13 at 22:29 | #

    I´m so in love with your way of cooking! You make me become a real every-day-vegetarian. Every week I´m happy to visit your homepage and find new delicious recipes. In the meantime I cooked a lot of your recipes and it tastes always great! You enriched my world of cooking healthy food. Thanks!!

  12. Anna
    Posted 20 Nov ’13 at 22:32 | #


  13. Posted 20 Nov ’13 at 22:35 | #

    1.This looks delicious. 2. Crazy cool video! My videography are right up there with you. NOT.

  14. Posted 20 Nov ’13 at 22:43 | #

    Loved the stop motion video. Was bopping my head around listening to the music and watching your piece of art pumpkin cook!

  15. Posted 20 Nov ’13 at 22:47 | #

    that looks better than any turkey I have seen!

  16. Posted 20 Nov ’13 at 23:13 | #

    Now this is a dish worthy of Thanksgiving! I can’t wait to try making this for my family. I don’t want to wait until the big day so think I might practice first on a smaller pumpkin for myself! Very cute video, especially the pumpkin dance.

  17. Posted 20 Nov ’13 at 23:24 | #

    Gorgeous!! I have just the pumpkin, waiting for such a noble cause as this.Thanks for the inspiration.

  18. Nicole
    Posted 20 Nov ’13 at 23:37 | #

    Wow. This looks fantastic. This will be my first vegetarian Thanksgiving and I’m definitely feeling the same as you. I can’t wait to cook it! It looks incredible.

  19. Anna
    Posted 21 Nov ’13 at 00:42 | #


  20. Posted 21 Nov ’13 at 00:50 | #

    Beautiful work! Such a great idea to stuff pumpkin – love it! Video is super fun – made me smile:) You guys are so talented – making simple ingredient shine and everyday cooking simple!

  21. Andrea
    Posted 21 Nov ’13 at 01:12 | #

    Ni är så fantastiskt inspirerande. Den där videon är så snygg och receptet lockande!

  22. Monika
    Posted 21 Nov ’13 at 01:42 | #

    Love,love your website. Beautiful photos and yummy recipes. All the very best to you and thank you.

  23. Posted 21 Nov ’13 at 02:22 | #

    This is the most festive dish ever, and that pumpkin is eye popping.

  24. Dee Dee
    Posted 21 Nov ’13 at 03:10 | #

    That is completely gorgeous. Well done. Will add this to our menu as of this moment.

  25. Amanda Joy
    Posted 21 Nov ’13 at 03:14 | #

    Omg! Thank you!

  26. Posted 21 Nov ’13 at 03:42 | #

    I’ve never seen a recipe-in-motion before. This one was a joy to watch. Did you have to take the pumpkin out of the oven every now and then to film it in its stages of cooking?


  27. Posted 21 Nov ’13 at 05:18 | #

    The festive season is most definitely about grandeur, and this beauty is nothing less. What an amazingly textured pumpkin.

  28. Posted 21 Nov ’13 at 06:18 | #

    Viva vegetarian stuffed pumpkin master piece!!! What an excellent idea and a fun motion video too! I HEART you guys and your never ending source of inspiration for every seasons. I am now dreaming of a pumpkin party for this Holiday. :-)

  29. Posted 21 Nov ’13 at 07:17 | #

    What a show stopper! I love both the idea of taking charge of the veggie center piece and of course of the beautiful food. Hoooray!

  30. Posted 21 Nov ’13 at 09:21 | #

    Beautiful. By the way, being back in France after two months in New York, I’m wondering what I could use instead of kale, which is not yet available where I live (except in flowerbeds). Any tips ? Thanks so much.

    • Posted 21 Nov ’13 at 18:07 | #

      Hi Julie,

      You can use any leafy greens like spinach, rocket or chard. Hope it turns out well!

  31. sandra
    Posted 21 Nov ’13 at 10:10 | #

    This Video was amazing. I can`t imagine the work behind it! Thank you!

  32. Posted 21 Nov ’13 at 10:14 | #

    Love this!!!!! Great video, amazing recipe as always!!!

  33. Posted 21 Nov ’13 at 10:32 | #

    This put a big smile on my face! It looks so yummy too!

  34. Posted 21 Nov ’13 at 11:02 | #

    It’s like a magic pumpkin! Cinderella, eat your heart out. Absolutely love it.

    If I made it ahead – how long, roughly would you allow to reheat it? And does it take away from the flavour?

  35. Posted 21 Nov ’13 at 12:03 | #

    This video is the best food video I’ve ever seen. The idea of handless spoon and knife is brilliant! Love!!!

  36. Posted 21 Nov ’13 at 12:15 | #

    Brilliant! Love the idea of stuffed pumpkin…stuffed with delicious ingredients that combine so beautifully and that video is so fun to watch.

  37. Posted 21 Nov ’13 at 13:05 | #

    What a beautiful and delicious sounding recipe! We always make a pumpkin soup for Christmas, but now I am reconsidering the roll pumpkin should play in our Christmas dinner…

  38. Posted 21 Nov ’13 at 14:46 | #

    This looks really really tasty! Love the marriage of pumpkin, goats cheese and the addition of cranberries. Very festive, colourful and impressive looking for a Christmas centre piece.

  39. Posted 21 Nov ’13 at 15:21 | #

    That is a pretty cool video, love it! The millet, almond, goat cheese, and cranberry combo sounds delicious! And thanks for choosing millet, I think we can all use more ideas for this grain!

  40. Posted 21 Nov ’13 at 15:24 | #

    Wow, love the video, so funny and beautiful! Love your pictures too, so addictive!
    I will have to try it, love pumpkin! Thanks so much for sharing this!

  41. Kim
    Posted 21 Nov ’13 at 15:27 | #

    Wow!! I just want to squeeze you for this idea. Totally out of the box!! You just revolutionized vegetarian holiday tables EVERYWHERE!! Excellent idea!!!

  42. Posted 21 Nov ’13 at 15:37 | #

    Whoa! I love stuffed pumpkin, specially one that dances! So cute!
    In Brazil we don’t celebrate Thanksgiving, but I share you feelings about the centerpiece on Christmas. Thankfully, me and my mum have been vegetarians for long enough for people to make great vegetarian dishes. And since I learned how to cook, nowadays I can also fend for myself ;-)
    Thanks so much for the inspiration! Beautiful work!

  43. Ida
    Posted 21 Nov ’13 at 16:51 | #

    Alltså, ni är otroliga! Så fort jag får tillfälle att baka, laga mat eller bjuda på dessert väljer jag något från er hemsida eller era appar. Jag har inte blivit besviken en enda gång, allt har varit fantastiskt gott! Vet inte om det är de otroligt vackra bilderna eller det faktum att alla recept är hälsosamma och nyttiga som gör att jag blir så sugen på er mat och bak, men det faktum att allt är så JÄKLA gott gör att jag återkommer gång på gång! Er blogg är min favoritblogg alla kategorier och jag vill bara säga TACK för att ni orkar och vill engagera er och leverera vecka efter vecka.
    Kramar till er!

  44. Posted 21 Nov ’13 at 18:30 | #


  45. Elana
    Posted 21 Nov ’13 at 19:24 | #

    This is currently in my oven as I am testing it out for my university’s Thanksgiving dinner next week (well, just a mini one for tonight). I never comment on internet things, but just wanted to say how much I adore this blog, all your recipes, and the passion you put into everything. Keep it up! Greetings from a Kiwi living in southern Sweden (Lund) :-)

    • Posted 21 Nov ’13 at 19:47 | #

      Dear Elena, Thank you for your first comment and your kind words ;-) Hope the pumpkin testing turns out well!

  46. Posted 21 Nov ’13 at 20:20 | #

    Wow, I think I may have to make this for thanksgiving in place of a turkey! :) It’ll be our first vegan thanksgiving this year!

  47. Latifa
    Posted 21 Nov ’13 at 23:27 | #

    Wow…this looks amazing! I think I’m going to have to try it out! Thanks for this. I know what you mean about the show stopper…I think this amy be it!

  48. Chloe
    Posted 22 Nov ’13 at 02:58 | #

    waaaa the video was hilarious, love it! such an amazing idea xxx

  49. Posted 22 Nov ’13 at 06:52 | #

    It’s definitely easy to feel like you’re missing out on the “centrepiece” even though you don’t want to eat the meat. This is a beautiful centrepiece dish, I’d have trouble eating it because it looks too pretty!

  50. Posted 22 Nov ’13 at 09:03 | #

    You guys are seriously amazing I was waiting to see what you would post for thanksgiving this gave me so much inspiration can’t wait to make it next week !

  51. Posted 22 Nov ’13 at 09:54 | #

    Ahhh, happy holidays! I LOVE this video – such a good tune! And that pumpkin looks scrummy.

  52. Posted 22 Nov ’13 at 11:51 | #

    You guys! What a beautiful post! I look forward to them every week and each one is better than the last! I made mini versions of these last night and they were definetly show stoppers! Thank you for the continuous inspiration and stunning photos and images – its heart warming! Keep doing what you’re doing x

  53. Caroline
    Posted 22 Nov ’13 at 11:56 | #

    You guys rock! that video is amazing!!!!!! And this will be our super exciting christmas meal too!

  54. Natalie
    Posted 22 Nov ’13 at 13:47 | #

    Oh my god, you guys are so creative. I never usually add comments on blogs, but here I end up doing it all the time……THE revenge of us vegetarians, heheehe…..isn’t it sad that not every store sells pumpkins, I mean there are so many different kinds of pumpkin and squashes and then they sell this uneatable haloween pumpkin every year, where did all the other great pumpkin go? We grew our own this year and it is sooo sweet and delicious. My kids love fried pumpkin. Pumpkin comeback? Yes please!

  55. Paul Mc Cormack
    Posted 22 Nov ’13 at 13:59 | #

    WOW WOW WOW – I can’t wait to try this – I was just never that excited about pumpkin until now!!! Love the video and as always the pictures.


  56. Posted 22 Nov ’13 at 15:23 | #

    Hi there, this is a brilliant blog. Pumpkins are really yummy and as I live in Austria, we get loads of different varieties of ‘kins. I am really impressed with your stop frame video though, how did you make the pumpkin roast on the table? Did you have to keep taking it out of the oven!! Very clever indeed. Also – congratulations on the Babble award and also the best special diet award, I can see why you won.

  57. Posted 22 Nov ’13 at 15:37 | #

    How utterly beautiful! I used to be vegetarian and this makes me want to give meat a miss again. I have some huge Mother Hubbard squash from the garden, wondering if it would work with those. Probably wouldn’t look quite as stunning though as although they have orange flesh, the skins are silvery blue/green.

  58. Posted 22 Nov ’13 at 15:51 | #

    This is fabulous. I really like the idea, although I’m not a 100% vegetarian this is the PERFECT replacement for any Thanksgiving turkey.

  59. Posted 22 Nov ’13 at 16:51 | #

    This is the most gorgeous thing I’ve ever seen! Blows away any holiday turkey or ham. Absolutely stunning. Well done!

  60. Suzy
    Posted 22 Nov ’13 at 19:26 | #

    Wow! I just took this out of the oven and it is beautiful & yummy! The best part is, I received your post when I was racking my brain about what to make for an upcoming ‘pot luck’ Thanksgiving party – voila! I am Thankful for YOU GUYS for always sharing your lovely ideas/recipes!

  61. Posted 23 Nov ’13 at 16:16 | #

    That stop motion video was amazing! How long did it take you? This will definitely be on my table this year!

  62. Posted 24 Nov ’13 at 15:11 | #

    Simply amazing! Again! Thank you for your endless inspiration.
    Every visit to your blog is a feed for the eyes and your recipes a nourishment for the soul.

  63. Joanne Bradshaw
    Posted 24 Nov ’13 at 15:43 | #


  64. Posted 24 Nov ’13 at 22:35 | #

    Wow!This recipe sounds unreal…I’ve never thought to do something like this. This may end up squeezing its way onto our menu this week! Also (as always) really beautiful photos. Thanks for sharing!

  65. Posted 25 Nov ’13 at 04:32 | #

    Totally with you on that feeling when it comes to the holidays, especially when nobody else shares your preference for healthy vegetarian recipes. I will have to convince the folks into eating this for Christmas. Love the video!

  66. Posted 25 Nov ’13 at 08:18 | #

    Very original idea, looks gorgeous. Wish I came up with some great ideas like this :)

  67. Tatjana
    Posted 25 Nov ’13 at 16:28 | #

    Great work!!!! It looks like you’ve been inspired by My New Roots videos (concept, dynamic, and especially the “dance ” part ;)) Thank you and keep those coming, please!

  68. Posted 25 Nov ’13 at 21:39 | #

    Absolutely love the video! And the recipe. Impressive :)

  69. Posted 26 Nov ’13 at 17:23 | #

    This is stunning! May be a silly question, but how do you eat the pumpkin? Is it best to scoop out all the stuffing and then slice up the pumpkin to eat? I want to enjoy all parts. As always, sending love and light!

    • Posted 26 Nov ’13 at 22:41 | #

      Hi Tawney, great question. How stupid of us not to explain that in the post. You should eat the stuffing and the pumpkin flesh. The wonderful thing about this is that the flavor of the stuffing will be absorbed by the flesh so it tastes even more awesome than just a standard roasted pumpkin.

  70. Posted 26 Nov ’13 at 21:43 | #

    Greetings from sunny Portugal!! Thanks so very much for creating this awesome blog and sharing your recipes, thoughts etc…just purchased your cookbook, which will make a great Christmas present for several of our friends – who already have heard us raving about this blog!!. Plan to create your stuffed pumpkin dish this Friday for our guesthouse´s guests…and am wondering what you/fans are serving it with….

    • Posted 26 Nov ’13 at 22:44 | #

      Hi Aasta, since it contains both millet and vegetables it’s a pretty filling meal in itself. But you could serve it together with a nice green salad to make it even better.

  71. Posted 27 Nov ’13 at 05:40 | #

    Oh my!You are an amazing chef/cook! This looks absolutely stunning!

  72. Michelle M
    Posted 27 Nov ’13 at 06:26 | #

    This looks so beautiful and tasty! This recipe actually makes me excited for Thanksgiving! I’m usually a guest someplace and dreading the options I’ll have to work with. Thankfully, this year it’s just me and the boyfriend so we are gonna make this together (he doesn’t know this yet). However, I was wondering if I need to place on a baking sheet or just directly on the rack? Does this thing get juicy and it cooks? Trying to avoid any oven mishaps later : )

  73. Posted 27 Nov ’13 at 08:58 | #

    Wow!This recipe sounds unreal…I’ve never thought to do something like this. Simply amazing! Again! Thank you for your endless inspiration.

  74. Dee Dee
    Posted 1 Dec ’13 at 08:37 | #

    This was fabulous! Served for our celebration on Saturday and it was a favorite. Our pumpkin was nearly identical to yours and we subbed the millet for farro, but followed the rest of the recipe. Truly delicious. We placed it in the center of the table and when I lifted the lid the 14 guests all responded with a collective, ‘ah….’

    Thank you! We are GKS fans! (The Friday night before the party our family enjoyed your sweet potato/carrot soup with eggplant and kale).

  75. Pandit Tejomaya
    Posted 16 Dec ’13 at 02:56 | #

    We made this last night for a party. It was as visually impressive as it was delicious! If that wasn’t enough, the leftovers transformed into an amazing soup tonight! Tak!

  76. Marijke
    Posted 16 Dec ’13 at 18:12 | #


    lovely idea to use a pumpkin that way. I made it today with a different stuffing…looks great! If i serve it tommorrow how long should it take to reheat the pumpkin? and what temperature would you recommend?


  77. Elien
    Posted 19 Dec ’13 at 19:32 | #

    Hi there,

    I totally feel the same way about the turkey being so present, sticking your eyes out and stuff even if you don’t wanna eat it.
    This pumpkin looks SO delicious and a superb veggie alternative!
    I’m gonna make it tomorrow for a pre-christmas-party. What do you recommend for reheating?

    Thanks for the great recipe and adorable stop-motion-vid (love the song too!).

  78. Andrina
    Posted 23 Dec ’13 at 23:18 | #

    Fabulous! I did a trial run of this recipe last weekend, and it was amazing :) Very much looking forward to enjoying it again for my Christmas dinner this year.

    God Jul!

  79. Posted 24 Dec ’13 at 22:34 | #

    love it!! Oh my god! So good. Big hit in the Stacey Family. All of my kids loved it. They couldnt get enough. Papa bear chowed it down too.

  80. kendra
    Posted 27 Dec ’13 at 06:24 | #

    I made this for our large family christmas dinner- thank you for a wonderful recipe with beautiful presentation.

  81. Catherine
    Posted 28 Dec ’13 at 03:07 | #

    I made this for a post-Christmas get together with friends. It was greeted with gasps around the table and was absolutely delicious! Thank you for a great recipe.

  82. Carm
    Posted 6 Feb ’14 at 04:09 | #

    This recipe sounds delicious, and looks so rustic and beautiful. I don’t see a time to have this in the oven anywhere. The video says a long while. Any estimates on time in oven? Love your blog! :)

  83. carmen
    Posted 16 Feb ’14 at 06:33 | #

    it is february and i have been staring at the beautiful pics of this creation since november. i couldn’t stand it anymore and made this dish for my folks tonight. i do like a little more spice, so i added red pepper flakes, fresh marjoram and thyme, red bell pepper and substituted sunflower seeds for the almonds. it was spectacular! thank you so much. and i didn’t have my phone with me for a picture–but i cut it in half to begin the eating process and it looked like a masterpiece with all the jewels (cranberries) pushing themselves out from the canvas. truly unbelievably yummy AND beautiful! :))

  84. Posted 19 Mar ’14 at 19:16 | #

    I love pumpkins, so I am going to try this one out! Looks so delicious! Thanks!

  85. Posted 22 Apr ’14 at 02:37 | #

    What an Amazing and creative idea!! Doubles as a beautiful centerpiece too!! I can’t wait to try this recipe this Thanksgiving! I have a feeling it will become a new dinner tradition!! Love, love, love this. Thank You!!

  86. Steve Boise
    Posted 19 Nov ’14 at 06:34 | #

    What does the coma mean in 1,5 cups?

  87. Julia
    Posted 25 Apr ’15 at 11:21 | #

    Do you think this stuffing would work in some sweet potatoes, too?
    Just like bake in whole a littlebit then spoon out a little of the flesh, mix with the filling, stuff and bake a bit more?:)

  88. Laura
    Posted 7 May ’15 at 07:17 | #

    Are there any other winter squashes I can use instead of pumpkin? It’s Spring and pumpkins are not in season, but I really want to make this for my 2 yr old.

    • Posted 13 Nov ’16 at 20:34 | #

      I’m perusing the comments before baking this the first time and noticed your request. Quite often, we can still get kabocha squash (pumpkin shaped, slightly flatter, and usually greenish/yellowish with stripes) or small butternut squashes in the spring, which taste quite a bit like pumpkin. I wouldn’t hesitate to stuff one of them with this recipe.

  89. Kate
    Posted 15 Jun ’15 at 11:11 | #

    Super delicious! We had a little baby pumpkin so I only made 1/3 of the stuffing mixture. It still took an hour to bake though. I substituted currants for cranberries and hazelnuts for almonds as that was all I had! It would be an amazing spectacle with a giant pumpkin I’m sure, but as a little one it was a lovely weeknight dinner.

  90. Laura
    Posted 26 Oct ’15 at 04:55 | #

    I made these exactly as per directions. I used 2 sugar pie pumpkins. I admittedly forced myself to eat quite a bit before I gave up and tossed the majority in the trash. I felt it was missing some important flavors, perhaps more sweet. And the onion, oh the onion…I like onion in dishes that I cook, but when the entire dish is primarily onion, I just cannot stomach it. I felt like I was eating…onion and more onion with every bite. And I used medium onions. I made the stuffing exactly as described, so it wasn’t as if I made a smaller quantity and thus the onion wound up overpowering it. I had leftover stuffing once I stuffed the 2 pumpkins. But the onion was just overpowering for this dish. I also highly recommend to those who do want to make this meal…the sugar pumpkins turned out stringy and dry. Use a different type of winter squash. Some may really like this dish. My son and I just did not. Disappointed with this dish, since I had wanted to try it for so long now!

  91. Karime Stoner
    Posted 30 Oct ’15 at 01:19 | #

    This looks amazing!!! I’m so making it this Thanksgiving! Thanks for sharing! ?

  92. Posted 13 Nov ’16 at 20:43 | #

    I’m planning to make this main event dish, as so many of your commenters did, on a trial run later this week, in preparation for the big day coming up. So looking forward to it, and grateful for all the comments folks made on ways they adapted to whatever they had on hand, as well as the questions asked and answered.

    LOVED the video! Fantastically creative.

    Sharing this on my social media today as my pick for Recipe of the Day. Thanks for a terrific recipe!

  93. Posted 9 Dec ’16 at 09:54 | #

    Amazing video and photos. Will give a try to this recipe tonight.

  94. Nicki
    Posted 9 Oct ’17 at 02:01 | #

    I don’t often comment on blogs but I really have to say that I’ve made a variation on this recipe a few times now for the holidays and it really is the perfect substitute for the traditional turkey. It has that same sense of grandeur and still tastes wonderful. As a relatively new vegetarian, I find that I really don’t miss the turkey at all! So, thank you for this fantastic recipe! It really has made the holidays so much easier to cope with :)

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