Vegan Christmas centerpiece: stuffed pumpkin with lentils and a chestnut crumble
This comforting yet elegant dish celebrates the season’s best ingredients, perfect for cozy gatherings and holiday feasts. Easy to make, yet it can be an astonishing centerpiece of your Thanksgiving or Christmas dinner. Grilled pumpkin stuffed with roasted onion, garlic, and lentils, crowned with a lentil chestnut crumble and a scattering of fresh pomegranate seeds. This recipe brings together the smoky, sweet flavors of grilled pumpkin with a savory filling of caramelized onions and tender lentils. The chestnut crumble adds a satisfying crunch and nuttiness. The pomegranate seeds brings a refreshing touch.
Other vegan Christmas recipes
Looking for more vegan main dishes for festive holiday dinners? Than take a look at my whole grilled cauliflower with a tahin beet sauce and pickled onions. Or my whole grilled watermelon. You can also take a look at my Medical Medium Christmas special. Those recipes are all vegan as well.
Ingredients
- Pumpkin – for a non-native speaker sometimes its hard top translate ingredients, but I think the long pumpkins are often referred to as butternut squash. I choose this kind because they can easily be cut lengthwise, into two similar half.
- Red onion – I like the layered flavor of red onion, but a regular one will do just fine
- Garlic – a whole bulb. Keep the cloves together! That makes it easier to squeeze them later.
- Lentils – either soaked and cooked or pre-cooked from a jar or package. I useds brown lentils. Green and especially red lentils are somewhat less firm.
- Maple syrup
- Paprika powder – plain or smoked.
- Coriander seeds – preferably whole seeds that you grind yourself just before use (with a coffee grinder). That gives the most flavor.
- Chestnuts – collected in the season or bought in the skin. They are also sold packaged, then they are usually already cooked so skip that step.
- Chestnut flower – you can buy this ground at health food stores, but you can also grind cooked chestnuts yourself.
- Pomegranate seeds – you can tap the pits out of a pomegranate yourself, but I usually take a box from the freezer. That way I always have stock, you can measure how much you need and it is a lot less hassle!
FAQ’s
No, it has lentils and legumes are not paleo.
Yes, I created this recipe is specially for Medical Medium followers. It’s vegan and contains healing foods like pumpkin, onion, garlic and pomegranate seeds. It’s fatfree: chestnuts are nuts but contain very little fat (even less than for example oats) and are high in carbs.
Grilled pumpkin stuffed with lentils, roasted onion and garlic with chestnut crumble
This recipe may contain
affiliate linksEquipment
- oven at 430F or 220C
- ovendish
- sieve
- aluminum foil
- knife
Ingredients
- 1 butternut squash
- 1 large red onion
- 1 bulb garlic
- ½ cup brown lentils pre-cooked or canned
- 1 tablespoon maple syrup
- 1 tablespoon paprika powder
- 1 tablespoon coriander seeds
- ½ tablespoon chili flakes
Crumble
- ⅓ cup brown lentils pre-cooked or canned
- 12 chestnuts pre-cooked or packed
- 1 tablespoon chestnut flower
- 2 tablespoon maple syrup
Topping
- 2 tablespoon pomegranate seeds
Instructions
- Rinse the pre-cooked lentils and let them dry on a paper towel.
- Preheat the oven to 430F or 220C.
- Cut the pumpkin in half (lengthwise). Remove the seeds. I used an ice team scoop but you can also use a spoon.
- Carve each half crosswise.
- Rub half of the maple syrup on top and into the cuts. Place in the oven dish.
- Cut the onion in 4 to 8 pieces. Coat with the rest of the maple syrup. Pu half of the pieces in each pumpkin hole.
- Cut the tops of each garlic clove but leave them on the bulb. Remove all outer skins of the bulb. Wrap into aluminum foil. Place next to the pumpkin.
- Put the dish in the oven for 45 minutes. Let cool a bit.
- Cut the onion in smaller pieces. Squeeze the soft garlic out of the cloves.
- Scoop 3 to 4 tablespoons from each half of the pumpkin. Mash this with the onion, garlic and a half cup lentils. Don't make it into a cream but leave it a bit chunky.
- Fill up the pumpkin halfs with the stuffing.
- Crumble the chestnuts into smaller pieces. That can be done by hand, but if needed you can cut some pieces with a knife.
- Mix the the chestnut crumble with one third cup lentils and a tablespoon chestnut flour. Add a tablespoon maple syrup and mix.
- Sprinkle on top of the stuffing.
- Place the pumpkin back in the oven for 15 minutes.
- Top with the pomegranate seeds.
Did you make this recipe or do you have any questions? Just leave a comment!