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Stuffed Pumpkin

Stuffed Pumpkin

This Christmas themed plant-based dish works just as well as a weeknight comfort food. Hot, flavoursome and o' so comforting.
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Main Course, Side Dish
Servings 4


  • 1 whole butternut squash pumpkin
  • 60g olive oil
  • 100g brown onion, diced
  • 100g red capsicum, diced
  • 10g garlic cloves, chopped
  • thyme
  • fresh parsley, to taste
  • 200g corn kernels
  • 1 vEEF® Mince, defrosted
  • 75g dairy-free mozzarella cheese
  • salt and pepper, to taste


  • Slice the butternut pumpkin in half. Remove the seeds and score the surface. Drizzle with olive oil.
  • Cook the pumpkin. If using a microwave, place on a plate and cook for 15 minutes, checking the consistency with a knife. If using an oven, roast at 180°C for 45-60 minutes to caramelise and develop the flavour.
  • Using a spoon, carefully scoop out the cooked pumpkin filling. Take care to not break the skin of the pumpkin.
  • Heat half of the oil in a pan. Sweat the onion, capsicum, garlic, thyme and half of the parsley. Reserve in a bowl.
  • Heat up a pan and roast the corn kernels to develop a sweet and smoky flavour. Set aside.
  • Using the same pan, cook the vEEF® Mince according to package instructions. Set aside.
  • Mix cooked pumpkin puree, cooked vegetables and fresh parsley in a bowl. Season with salt and pepper to taste.
  • Refill pumpkin skin with the mixture, top with cheese and roast in the oven for 200°C for 15 minutes. Allow to cool slightly before serving.

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