Got 10 ingredients and want to make something divine for the holidays? Meet the easiest and most beautiful dish imaginable: my 10-Ingredient Holiday Stuffed Pumpkin! This dish is:

• plant-based
• gluten-free
• no-stress
• super simple
• ready in under an hour
• guaranteed to wow anyone who tries it

This is one of the most gorgeous and vibrant fall dishes imaginable for holiday dinner parties, cozy winter evenings at home, and nourishing lunches during the week. It’s hard to imagine food getting more beautiful and delicious than this. The recipe I’m SO excited to share with you today is a roasted red pumpkin stuffed with millet, sage, onions, black beans, and other goodness with cinnamon-roasted pumpkin seeds on the side. Making this dish is surprisingly easy I swear! It’s the perfect way to impress guests at a Friendsgiving or holiday party if you’re new to cooking and want a crowd-pleasing healthy option at your holiday meals. I guarantee you’ll blow everyone away when you set it on the table.

Millet Stuffed Pumpkins

I started toying around with this recipe just when the leaves started to turn and found that I enjoyed eating it most as a beautiful add-in to soothing autumn bowls with brussels sprouts, carrots, and black rice. Just roast one pumpkin up on a Sunday night and you’ve got lunch or dinner to last you almost through the week!

Try this out with extra veggies and even tahini on top and don’t be afraid to dig in! Even the most beautiful foods are meant to be enjoyed :)

Millet Stuffed Pumpkins

Millet Stuffed Pumpkins

Millet Stuffed Pumpkins

Millet Stuffed Pumpkins

Serves 2

Total Time: 55 Minutes

Ingredients:

1 baking pumpkin (red kuri squash, kabocha squash or hokkaido pumpkins work great)
2 1/2 cups cooked milled *see below
2 tablespoons olive oil (optional)
3 cloves, garlic, chopped
½ large or 1 small red onion, roughly chopped
1 large handful mushrooms of your choice, roughly chopped (I love white button or oyster mushrooms)
4 fresh sage leaves, chopped
1 handful baby tomatoes
1 cup chopped kale
1 15oz can black beans, drained
½ cup chopped pecans
Optional: extra olive oil and sea salt for the inside of the pumpkin

Cooked Millet Ingredients:
2/3 cup millet
1 ½-2 cups hot water
1 tablespoon olive oil

Roasted Pumpkin Seed Ingredients:
the cleanest and de-pulped seeds from your pumpkin
1 tablespoon olive oil (optional)
1 tablespoon ground cinnamon
Sea salt

Directions:

Preheat your oven to 400*F
Start by cooking your millet. This grain works best if you lightly toast it with a tablespoon of olive oil before adding the hot water to cook it. Simmer after your water comes to a boil and set aside when the millet is tender.
Next, add 2 tablespoons of olive oil to a large pan, heat on medium for 1-2 minutes, then add the garlic and red onion. Heat for an additional 2-3 minutes, or until the onions start to become slightly translucent, then add the mushrooms and sage leaves. Saute for 2-3 minutes, then add your baby tomatoes, black beans, and kale leaves along with sea salt to taste. Saute on medium until the kale leaves cook down, then add your millet. Stir the millet and pecans in with the sautéed veggies, cook for another 1-2 minutes, then set aside.
Now it’s time to prep your pumpkin! Cut a large opening in the top of the pumpkin around the stem and pull it off the base and begin cleaning the inside of the pumpkin. You’re going to want to save as many of the very delicious seeds as you can. Try to separate them from the pumpkin pulp and set them aside in a bowl. As you work through the pumpkin, scrape off the pulp with a large spoon (it’s just like cleaning a jack-o-lantern! Take the seeds in the bowl and prep the for roasting by stirring them with 1 tablespoon of olive oil, 1 tablespoon of cinnamon, and the sea salt to taste.
Next, start stuffing the pumpkin! I do recommend first spreading olive oil and a bit of salt onto the inside of the pumpkin and its lid using a paper towel, but you can leave this out if you’d rather limit oil and salt. Your pumpkin will still taste amazing! Pack the pumpkin with the millet and veggie mixture until you can’t fit anymore. If you have extras, don’t worry – you’ll just have something to snack on while your pumpkin roasts! Cover the pumpkin with its lid and set on a large baking sheet.
Bake the pumpkin on the middle rack with its lid on for 20 minutes. Remove from the oven, add the seasoned pumpkin seeds, and bake for an additional 10-15 minutes.
Then, just take the pumpkin out of the oven and slice it to serve to your guests at a party or enjoy for lunch throughout the week!

10-Ingredient Holiday Stuffed Pumpkin

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Author:

copina co

This is one of the most gorgeous and vibrant fall dishes imaginable for holiday dinner parties, cozy winter evenings at home, and nourishing lunches during the week.

Ingredients

• 1 baking pumpkin (red kuri squash, kabocha squash or hokkaido pumpkins work great)

• 2 1/2 cups cooked milled *see below

• 2 tablespoons olive oil (optional)

• 3 cloves, garlic, chopped

• ½ large or 1 small red onion, roughly chopped

• 1 large handful mushrooms of your choice, roughly chopped (I love white button or oyster mushrooms)

• 4 fresh sage leaves, chopped

• 1 handful baby tomatoes

• 1 cup chopped kale

• 1 15oz can black beans, drained

• ½ cup chopped pecans

• Optional: extra olive oil and sea salt for the inside of the pumpkin

• Cooked Millet Ingredients:

• 2/3 cup millet

• 1 ½-2 cups hot water

• 1 tablespoon olive oil

• Roasted Pumpkin Seed Ingredients:

• the cleanest and de-pulped seeds from your pumpkin

• 1 tablespoon olive oil (optional)

• 1 tablespoon ground cinnamon

• Sea salt

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Directions

1. Preheat your oven to 400*F

2. Start by cooking your millet. This grain works best if you lightly toast it with a tablespoon of olive oil before adding the hot water to cook it. Simmer after your water comes to a boil and set aside when the millet is tender.

3. Next, add 2 tablespoons of olive oil to a large pan, heat on medium for 1-2 minutes, then add the garlic and red onion. Heat for an additional 2-3 minutes, or until the onions start to become slightly translucent, then add the mushrooms and sage leaves. Saute for 2-3 minutes, then add your baby tomatoes, black beans, and kale leaves along with sea salt to taste. Saute on medium until the kale leaves cook down, then add your millet. Stir the millet and pecans in with the sautéed veggies, cook for another 1-2 minutes, then set aside.

4. Now it’s time to prep your pumpkin! Cut a large opening in the top of the pumpkin around the stem and pull it off the base and begin cleaning the inside of the pumpkin. You’re going to want to save as many of the very delicious seeds as you can. Try to separate them from the pumpkin pulp and set them aside in a bowl.

5. As you work through the pumpkin, scrape off the pulp with a large spoon (it’s just like cleaning a jack-o-lantern! Take the seeds in the bowl and prep the for roasting by stirring them with 1 tablespoon of olive oil, 1 tablespoon of cinnamon, and the sea salt to taste.

6. Next, start stuffing the pumpkin! I do recommend first spreading olive oil and a bit of salt onto the inside of the pumpkin and its lid using a paper towel, but you can leave this out if you’d rather limit oil and salt. Your pumpkin will still taste amazing! Pack the pumpkin with the millet and veggie mixture until you can’t fit anymore.

7. If you have extras, don’t worry – you’ll just have something to snack on while your pumpkin roasts! Cover the pumpkin with its lid and set on a large baking sheet.

8. Bake the pumpkin on the middle rack with its lid on for 20 minutes. Remove from the oven, add the seasoned pumpkin seeds, and bake for an additional 10-15 minutes.
   Then, just take the pumpkin out of the oven and slice it to serve to your guests at a party or enjoy for lunch throughout the week!