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Stuffed mini pumpkin recipe

Savory Stuffed Mini Pumpkin Recipe for Cozy Fall Dinners

Discover this stuffed mini pumpkin recipe, a comforting dish perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 mini Mini Pumpkins Choose small, firm varieties for the best stuffing experience.
For the Filling
  • 1 lb Ground Beef Adds richness; feel free to swap for ground turkey for a lighter option.
  • 1 can (15 oz) Pumpkin Puree Ensure it’s pure pumpkin puree, not pie filling, for the right flavor.
  • 1 large Yellow Onion Diced; provides a sweet depth to the filling.
  • 2 cloves Garlic Minced; enhances the dish with aromatic notes.
  • 6 tbsp Olive Oil Used for sautéing and roasting; avocado oil works as a substitute.
  • 2 tsp Salt Essential for bringing all the flavors together.
  • 1/2 tsp Ground Black Pepper Adds a touch of mild heat.
  • 1 tsp Pumpkin Pie Spice Infused warmth that complements the pumpkins beautifully.
  • 1/2 tbsp Fresh Thyme Adds a fragrant touch to the filling.
  • 1/2 tbsp Fresh Oregano Elevates the flavor profile with a robust note.
  • 1/2 tbsp Fresh Sage Chopped; brings an earthy aroma that enhances the autumn feel.

Equipment

  • Oven
  • skillet
  • Mixing Bowl
  • Baking dish
  • sharp knife
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and set the oven rack in the middle position.
  2. Carefully wash and dry the mini pumpkins, slice off the tops, and scoop out the seeds and stringy pulp.
  3. In a skillet, heat 3 tablespoons of olive oil, add diced onion and minced garlic, and sauté for about 3-5 minutes until translucent.
  4. In a large mixing bowl, combine the sautéed onion and garlic with ground beef and pumpkin puree. Stir in spices and herbs.
  5. Lightly grease a baking dish with 2 tablespoons of olive oil, place the hollowed pumpkins inside, and fill them with the stuffing mixture.
  6. Transfer the pumpkins to the oven and roast for 30-35 minutes until the skin is tender and stuffing is cooked through.
  7. Carefully remove from the oven, let cool for a few minutes, and then serve warm.

Nutrition

Serving: 1pumpkinCalories: 350kcalCarbohydrates: 22gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 500mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Leftovers can be stored in the refrigerator for up to 3 days; reheat in the oven for best results.

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