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Stuffed Mini Pumpkins

Stuffed Mini Pumpkins: Cozy Autumn Comfort in Every Bite

This Stuffed Mini Pumpkins recipe brings a cozy twist to fall flavors, perfect for gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Vessels
  • 4 small sugar pumpkins 6-8 inches in diameter
  • 2 tablespoons olive oil Can substitute with melted butter
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon black pepper Freshly ground for best flavor
For the Savory Filling
  • 1 pound ground turkey Can substitute with lean ground chicken or lentils
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 cup celery finely chopped
  • 1 cup carrots finely chopped
  • 1/2 cup dried cranberries Can substitute with raisins
  • 1/4 cup fresh sage chopped
  • 1/4 cup fresh parsley chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • 1 cup chicken broth Can substitute with vegetable broth
  • 2 cups cooked wild rice Can substitute with brown rice, quinoa, or couscous
  • 1/2 cup grated Parmesan cheese Optional

Equipment

  • Oven
  • Baking Sheet
  • parchment paper
  • large skillet

Method
 

Step-by-Step Instructions for Turkey Sage Stuffed Pumpkins
  1. Preheat the oven to 375°F (190°C).
  2. Wash and dry the small sugar pumpkins, slice off the tops, and scoop out the seeds and pulp.
  3. Drizzle olive oil inside each pumpkin, season with salt and pepper, and rub to coat.
  4. Place pumpkins on a parchment-lined baking sheet and bake for 30-40 minutes until tender.
  5. In a skillet, heat olive oil and brown the ground turkey for 5-7 minutes.
  6. Add chopped onion, celery, and carrots; cook for 5-7 minutes until soft.
  7. Stir in cranberries, herbs, nutmeg, salt, and pepper; cook for 2-3 minutes.
  8. Pour in chicken broth and simmer for 5-10 minutes.
  9. Mix in cooked rice and Parmesan cheese until combined.
  10. Stuff the pumpkins with the turkey mixture and replace the tops.
  11. Return the pumpkins to the oven and bake for another 20-25 minutes.
  12. Allow to cool slightly before serving.

Nutrition

Serving: 1pumpkinCalories: 320kcalCarbohydrates: 30gProtein: 24gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 600mgPotassium: 550mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 4mg

Notes

For expert tips, consider preparing the filling a day in advance and keeping spices generously applied for maximum flavor.

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