Christmas Stuffed Baked Pumpkin

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  • SERVES: 6



Whole pumpkin stuffed with Christmas fruits, spices and nuts (Vegan)


  • 1 butternut pumpkin
  • 2 cups kale blanched & chopped


  • 1 cup mushrooms chopped
  • 1 cup butternut pumpkin flesh
  • 3 cloves garlic sliced fine
  • 1 brown onion diced
  • 2 sticks thyme
  • 1 cup quinoa cooked
  • 1 cup mixed nuts
  • 150 ml spiced rum
  • 1 quill cinnamon
  • 1 pod clove
  • 1/4 cup cranberries
  • 1/4 cup dates
  • 1/4 cup apricots
  • 1/4 cup cherries
  • 2 tablespoons olive oil


  • Preheat oven to 180D° / 356F°
  • In a bowl mix spiced rum, spices and dried fruit, let soak overnight, the strain. In a large pan or pot over medium heat add olive oil, onions, garlic, chilli and cook till tender, add mushrooms and thyme cook till soft.
  • finish stuffing mix by folding in quinoa, dried fruit and nuts to your onion mix, then place on a tray and in the fridge to cool.
  • Using a sturdy metal spoon, scrape out and discard seeds. Continue scraping flesh to hollow out the centre and neck until they’re about 1/2” thick, to make room for stuffing. Use a knife to score the inside of the squash in a crosshatch pattern to help it cook more evenly.
  • Line the inside of each scraped pumpkin with cooked kale, Then fill with stuffing, place back together and truss.
  • Place pumpkin in the oven and bake uncovered for 30 minutes then covered for a further 30 minutes.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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