Here I have another festive showstopper for you! Pumpkin stuffed with quinoa, crunchy hazelnuts, mushrooms and topped with cheesy sauce to make it next level!
It’s very straight forward to put together, and all the flavours work so well together. Vegan cheesy binds everything together while adding indulgence to this recipe, make sure to use your favourite brand and choose the taste that you love. I personally prefer the vegan cheddar in this recipe.
I was lucky enough to find Blue Prince Pumpkin variety in my local supermarket, and first of all, it looks adorable in the middle of the table and second the texture of it is so much better for stuffing than the regular one. It is much denser, with a great byte, sweet but still quite neutral, so it carries the other flavours perfectly. Mushrooms add meatiness to the stuffing and rosemary, cranberries and hazelnuts just sing Christmas to me:) I love to use them in my festive recipes!
And to take things to the next level, you can simply whip up the cheesy sauce (which is by the way fantastic for dipping crudites!) and pour it over the prepared pumpkin before the serving! Soooo good…And by the way, the skin is edible, but I never eat it:) Just thought that I would let you know that you could if you want to! And when you slice, it holds together and looks so cute on the plate!