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Stuffed Mini Pumpkins

Stuffed Mini Pumpkins: Cozy Fall Flavors in Every Bite

Stuffed Mini Pumpkins is a delicious fall recipe that combines flavors of turkey and sage for a hearty dish.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 6-8 units Small Sugar Pumpkins Aim for 6-8 inches in diameter.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • to taste Salt Adjust to personal taste.
  • to taste Black Pepper Adjust according to spice tolerance.
For the Stuffing
  • 1 pound Ground Turkey Can substitute with lentils for vegetarian option.
  • 1 medium Onion You can use shallots for a milder flavor.
  • 3 cloves Garlic Feel free to use garlic powder if needed.
  • 1 cup Celery Diced.
  • 1 cup Carrots Diced.
  • 1/2 cup Dried Cranberries Can swap with raisins.
  • 2 tablespoons Fresh Sage Key herb for flavor.
  • 2 tablespoons Parsley
  • 1 teaspoon Dried Thyme Reduce if using fresh herbs.
  • 1 teaspoon Dried Rosemary Use sparingly.
  • 1/4 teaspoon Ground Nutmeg Cinnamon can be substituted.
  • 1 cup Chicken Broth Can substitute with vegetable broth.
  • 1 cup Cooked Wild Rice Can swap with quinoa.
  • 1/2 cup Grated Parmesan Cheese Optional.

Equipment

  • oven
  • skillet
  • baking sheet
  • Knife
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cut off the tops of the small sugar pumpkins and scoop out the seeds and pulp.
  3. Drizzle olive oil inside each pumpkin, then sprinkle with salt and black pepper.
  4. Place the prepared pumpkins on a baking sheet and pre-bake for about 30-40 minutes.
  5. Heat olive oil in a skillet, sauté ground turkey until browned, about 5-7 minutes.
  6. Add diced onion, minced garlic, celery, and carrots; cook for another 5-7 minutes.
  7. Stir in cranberries, sage, parsley, and spices, cooking for 1 minute.
  8. Pour in chicken broth and simmer on low heat for 5-10 minutes.
  9. Mix in cooked wild rice, sprinkle with grated Parmesan if using, and adjust seasoning.
  10. Stuff the mini pumpkins with the turkey filling, packing it down slightly.
  11. Return pumpkins to the oven and bake for an additional 20-25 minutes.
  12. Let cool slightly before serving.

Nutrition

Serving: 1pumpkinCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 5000IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

These Stuffed Mini Pumpkins are a delightful addition to any fall gathering. Enjoy making them!

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