Vegan Roast: Cranberry & Herb Stuffed Butternut Pumpkin

 

CRANBERRY & HERB STUFFED BUTTERNUT PUMPKIN

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

Ingredients

  • 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

Method

  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.
Masterchef_435353_260315_CourtneyRoulston5237

Courtney Roulston

Courtney Roulston first rose to fame after finishing as a finalist in Series 2 of MasterChef Australia 2010.  

Since 2011, Courtney has been working as the Head Chef at the Sydney Swans AFL team, cooking for the players and working closely with the Team Dietician.  

For the past decade, she has also proudly represented Coles Supermarkets as an Ambassador and has had the pleasure of immersing herself within various events, media and catering jobs scattered throughout Australia.   

Having recently participated in MasterChef Season 12 (All Stars Back to Win), you can also watch Courtney in Season 2 of the popular cooking series ‘Farm To Fork’ – currently airing on Network Ten.

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