Christmas, Centerpiece, Vegan, Recipe, Pumpkin, Jackfruit, Foodporn

This christmas centerpiece is a real crowd pleaser. Omnivores love it just as much as your gluten-free, vegan and low-carb friends and family members.
It looks so pretty and smells so festive!

Just try to find a large sqash so that it’s really fit for being the  proud center of your christmas table. 

Jackfruit Jicken Stuffed Squash

A stunning christmas centerpiece for everybody to enjoy!
Course Main Course
Cuisine American, European
Keyword autumn, christmas, comfort food, crowd-pleaser, festive, stunner-dinner, thanksgiving, winter
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 8 people


Jackfruit Jicken

  • 6 cans young(green) jackfruit 280g net weight per can (found at asian food stores)
  • 10 tbsp olive oil
  • 4 tsp poultry seasoning e.g. Aromameister from Würzmeister
  • 3 tsp rosemary and garlic salt e.g. from Würzmeister (or sub with 2 tsp dried rosemary and 1tsp garlic salt)
  • 2 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried sage
  • 1 tsp onion powder
  • 1 tsp agave syrup


  • 1 large round squash or pumpkin (approx. 2kg) e.g. muscat squash
  • 1 clementine, juiced
  • 2 tsp rosemary and garlic salt e.g. from Würzmeister (or sub with 1tsp rosemary and 1 tsp garlic salt)
  • 1 tsp onion powder
  • 1 tsp chili flakes
  • 2 tsp olive oil
  • some twigs fresh thyme optional


  • Drain the fluid from the jackruit cans and tear the jackruit into small stringy pieces using the tips of a fork and your fingers.
  • In a bowl, marinate the jackfruit pieces with oil, agave syrup and all the herbs and spices.
  • Spread the marinated jackfuit on a lined baking sheet and bake at 180°C for 15 minutes. Then stir and bake another 15 minutes.
  • Cut a generous slice off the top of the squash to form a lid. If the squash doesn't stand upright well, also cut a small piece off the bottom. Remove the seeds from the sqash and if it's a particularly thick wall remove some of the flesh too. The wall should still be minimum 2cm thick in the end though.
  • Rub the insides of the squash bowl and lid with the clementine juice, oil and herbs and spices. There will be a pond of juices remaining in the bowl which cooks the pumpkin from the inside while baking.
  • Bake the squash at 180°C for 30-40 minutes or until tender with the lid on its side and not on top because else the bowl might break from the evaporating fluids seeking an exit.
  • Fill the squash bowl wit the baked jackfruit, place the lid on top and garnish with some twigs of fresh thyme. Serve and enjoy while still warm. I recommend pairing it with gravy and squashed potatoes.

This Post Has 2 Comments

  1. Justin

    Long time supporter, and thought I’d drop a comment.

    Your wordpress site is very sleek – hope you don’t mind me asking what theme you’re using?
    (and don’t mind if I steal it? :P)

    I just launched my site –also built in wordpress like yours– but the theme slows (!) the site down quite a bit.

    In case you have a minute, you can find it by searching for “royal cbd” on Google (would appreciate any feedback) – it’s still in the works.

    Keep up the good work– and hope you all take care of yourself during the coronavirus scare!

    1. thefeastybeast

      Hi Justin.
      Thank you very much for your kind words. I am very happy you like my page!
      The theme I use is OceanWP – go ahead and steal 😉
      And yes I’ll definitely check out your page!
      Hoping you and your close ones stay safe and healthy too! Oh and sane 😉

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