The holiday season is just around the corner, and we have a wonderful dish to share with you! For over 15 years, these Roasted Stuffed Pumpkins have been the star of our Thanksgiving table, and they always wow all our guests. Not only are they super tasty, but also very versatile —you can really make them your own. Go all out with a big centerpiece pumpkin that’ll have everyone talking, or keep it cute with little individual pumpkins for each guest. It’s totally up to you, and I promise everyone will be impressed! Plus, you can stuff your roasted pumpkin with anything you like—your favorite stuffing, grains, veggies, or even vegan mac & cheese. The possibilities are endless, so get creative! The only limit is your imagination!

This is a traditional French recipe, and as you might guess, although delicious, it is not vegan as it is drenched in globs of heavy cream, butter and cheese. We obviously like our version better, not only because it does not contain any animal products, but also because the nutty and sweet flavor of the pumpkin really gets to shine through.

The classic choice of pumpkin for this recipe is a Red Kuri pumpkin, called a potimarron, which means chestnut pumpkin in French. The flesh of the Red Kuri is creamy and buttery, tastes slightly sweet and nutty and is reminiscent of roasted chestnuts. The skin is a deep burnt orange and is fairly thin and edible.

But don’t feel like you have to go out and find Red Kuri pumpkins for this dish. Any pumpkin that you have available will work just fine. Some of our other favorites are the individually sized Autumn Frost Squash (in the photos), or Kabocha squash.

We hope this recipe becomes a new tradition in your house as well!

Enjoy!

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