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Stuffed Mini Pumpkins

Stuffed Mini Pumpkins: A Cozy Fall Favorite You’ll Love

Enjoy these Stuffed Mini Pumpkins filled with turkey and sage, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 pieces Small Sugar Pumpkins About 6-8 inches
For the Filling
  • 1 pound Ground Turkey Or substitute with lentils or mushrooms for a vegetarian option.
  • 2 tablespoons Olive Oil Vegetable oil can be a suitable substitute.
  • 1 cup Onion Finely chopped.
  • 2 cloves Garlic Minced.
  • 1 cup Celery Finely chopped.
  • 1 cup Carrots Finely chopped.
  • 1 cup Dried Cranberries Can be swapped with raisins or omitted.
  • 2 tablespoons Fresh Sage Essential for flavor; thyme or rosemary can work as substitutes.
  • 1/4 cup Fresh Parsley Can replace with cilantro if desired.
  • 1 teaspoon Dried Thyme Can be omitted if using fresh herbs.
  • 1 teaspoon Dried Rosemary Optional.
  • 1/4 teaspoon Ground Nutmeg Optional for spice-sensitive.
  • 1 cup Chicken Broth Vegetable broth is a great vegetarian option.
  • 1 cup Cooked Wild Rice Or brown rice; quinoa or couscous can be used instead.
  • 1/2 cup Grated Parmesan Cheese Optional; nutritional yeast is a good vegan substitute.

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Knife
  • spoon
  • parchment paper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and equipment, including a baking sheet lined with parchment paper.
  2. Wash and dry the small sugar pumpkins, cut off the tops to create a lid-like opening, and scoop out the insides.
  3. Drizzle olive oil inside each pumpkin and sprinkle with salt and pepper.
  4. Place the seasoned pumpkins on the baking sheet and bake for 30-40 minutes.
  5. In a large skillet, heat a splash of olive oil over medium heat. Add ground turkey and cook until browned and no longer pink.
  6. Add onion, garlic, celery, and carrots to the skillet and cook for 5-7 minutes.
  7. Stir in cranberries, fresh herbs, and additional spices. Cook a few more minutes.
  8. Pour in chicken broth and simmer for 2-3 minutes.
  9. Fold in cooked wild rice and grated Parmesan cheese, adjusting seasonings.
  10. Stuff each hollowed pumpkin with the filling and place the tops back on.
  11. Bake the stuffed pumpkins for an additional 20-25 minutes.
  12. Let cool slightly before serving.

Nutrition

Serving: 1pumpkinCalories: 320kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 70mgSodium: 600mgPotassium: 550mgFiber: 5gSugar: 8gVitamin A: 270IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

Check stuffing temperature reaches 165°F (74°C) for safe consumption. Choose smaller pumpkins for individual servings, and can make the filling ahead of time.

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