A Vegan Roast: Cranberry & Herb stuffed Butternut Pumpkin – Courtney Roulston

Recipe By Courtney Roulston 




Serves 4-6 as a Christmas vegan roast

*Vegan/Gluten Free/ Vegetarian/ Dairy Free

*Can swap nuts for pumpkin or sunflower seeds, can reference this swap in video



  • 1 medium whole butternut pumpkin
  • 2 tablespoons Coles Extra Virgin Olive Oil
  • 1 brown onion, diced
  • 2 cloves garlic, chopped
  • 1 cup mushrooms, chopped
  • 1 long red chilli, chopped (optional)
  • 1 teaspoon Coles Cumin Seeds Ground
  • ½ teaspoon Coles Cinnamon Ground
  • 2/3 cup Wellness Road Australia White Quinoa, uncooked & rinsed
  • Sea salt and pepper to taste
  • ¼ cup Coles California Walnuts, chopped
  • ¼ cup Coles Dry Roasted Almond, chopped
  • ½ cup Coles Sweetened Dried Cranberries
  • ½ cup flat-leaf parsley, chopped


Tahini Dressing

  • 2 tablespoons Wellness Road Organic Hulled Tahini
  • ¼ cup Coles Organic Apple Cider Vinegar
  • 1 tablespoon Coles Finest Pure Canadian Maple Syrup
  • 3 tablespoons water
  • Butchers or Cooking sting



  1. Preheat the oven to 180 degrees. Cook quinoa according to packet instructions. Spread on a tray and allow to cool.
  2. Cut the pumpkin in half lengthways and using a sturdy metal spoon, scrape out the seeds and continue scraping out the flesh up the neck of the pumpkin, so it flesh is all 1 inch thick.
  3. Heat half the oil in a frying pan and cook off the onion for 2 minutes before adding in the garlic, mushrooms. Cook for 2-3 minutes to soften before adding in the cumin and cinnamon. Cook, stirring until fragrant and the mixture is tender.
  4. Remove from the heat and mix through the quinoa, red chilli, walnuts, almonds, cranberries, parsley and season with salt and pepper.
  5. Fill the hollowed-out pumpkin halves with stuffing and place back together and truss using butchers string so the pumpkin holds together.
  6. Rub a little oil on the outside of the pumpkin and cook in the oven for 30 minutes uncovered, then cover and cook for a further 30 minutes.
  7. Whisk all the Tahini dressing ingredients together until smooth and creamy.
  8. Slice the pumpkin into 2cm thick slices and drizzle with tahini dressing.

You may also like