Holiday Pumpkin

Spending the holidays fireside? Get cosy this winter with Green Kitchen Stories’ veggie-friendly stuffed pumpkin recipe.


”This is our ultimate winter holiday recipe, perfect for a Thanksgiving or Christmas in front of the fireplace. As a vegetarian you are often referred to the pie and  salad table during the holiday season but this stuffed pumpkin is a real centrepiece. It is stuffed with a delicious filling made on mushrooms, almonds, parsley, cranberries, kale and millet and there is plenty to go around for all members of the family – big and small.”





1 large (around 6 kg / 13 lb) pumpkin (we used a muscat squash)
2 knobs coconut oil, butter or olive oil
300 g / 1 1/2 cup uncooked millet or white quinoa
2 large onions
250 g / 9 oz brown mushrooms, quartered
2 large kale leaves, stems removed and finely chopped
3 tbsp white wine
1 tsp dried thyme
sea salt
black pepper
100 g / 1 cup cranberries (fresh, frozen or dried)
1 handful raw almonds, coarsely chopped (or pumpkin seeds)
2 stems flat-leaf parsley, finely chopped, save a little for serving
200 g / 7 oz feta cheese, save a little for serving






1. Preheat the oven to 200°C.
2. Cut a hole on top of the pumpkin, shaping a ‘lid’. Scoop out the seeds and pulp. Rub the inside with 1 tbsp oil. Set aside
3. Place millet in a sieve and pour over hot water. Rinse and drain.
4. Place in a saucepan and cover with 750 ml / 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.
5. Heat oil in a large skillet.
6. Sauté onions, mushrooms and kale for a couple of minutes until soft.
7. Add wine, thyme, salt and pepper and cook for about 5 more minutes.
8. When the liquid is almost evaporated, add cranberries, almonds, parsley and stir to combine. Taste and adjust the flavors.
9. Turn off the heat and stir in the cooked millet and the crumbled feta cheese and toss to combine.
10. Fill the pumpkin with the millet stuffing.
11. Place the pumpkin ‘lid’ on top and bake in the oven for about 1 hour (it might need more or less depending on the size and type of pumpkin). Check the pumpkin flesh with a knife from time to time. The pumpkin is ready when skin is browned and bubbly and the flesh is soft.
12. Garnish with parsley and feta.

Tip: This recipe can be made ahead and reheated before serving.

Tempted by fireside festivities? Discover your festive side.