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Stuffed Mini Pumpkins Recipe

Stuffed Mini Pumpkins Recipe
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★★★★★

4.9 from 12 reviews

This Stuffed Mini Pumpkins recipe features tender mini pumpkins filled with a savory mixture of ground beef, pumpkin puree, aromatic herbs, and warm spices. Roasted to perfection, these individual stuffed pumpkins make an impressive and delicious autumn-inspired dish perfect for cozy dinners or festive occasions.

Ingredients

Scale

Vegetables & Herbs

  • 10 mini pumpkins
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 tbsp fresh thyme
  • 1/2 tbsp fresh oregano
  • 1/2 tbsp fresh sage, chopped

Meat & Dairy

  • 1 lb / 450 g ground beef

Pantry Items & Spices

  • 1 can (15 oz / 425 g) pumpkin puree
  • 6 tbsp olive oil
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp pumpkin pie spice

Instructions

  1. Preheat oven: Preheat your oven to 400°F / 200°C / gas mark 6 to ensure it is ready for roasting the stuffed mini pumpkins.
  2. Prepare the mini pumpkins: Rinse the mini pumpkins thoroughly under cold water and pat them dry. Cut off the tops of each pumpkin and carefully scoop out all the seeds and pulp from inside, creating a hollow cavity for the stuffing. Set aside the pumpkin tops.
  3. Sauté onion and garlic: In a pan, heat 3 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic and sauté for about 3 to 5 minutes, stirring occasionally, until they become fragrant and translucent.
  4. Mix stuffing: In a large mixing bowl, combine the sautéed onion and garlic, ground beef, pumpkin puree, pumpkin pie spice, salt, black pepper, and the fresh thyme, oregano, and sage. Gently stir all ingredients together until everything is evenly mixed.
  5. Assemble pumpkins: Grease a casserole dish or cast-iron skillet with 2 tablespoons of olive oil. Place the hollowed mini pumpkins into the dish. Brush each pumpkin both inside and out with olive oil and sprinkle generously with salt and pepper. Spoon the ground beef and pumpkin mixture into each pumpkin cavity, filling them fully. Place the reserved pumpkin tops back on each pumpkin and brush these tops with oil as well.
  6. Roast: Put the stuffed mini pumpkins into the preheated oven and roast them for 30 to 35 minutes. The pumpkins should become soft and tender, and the stuffing inside cooked through completely.
  7. Serve: Carefully remove the stuffed mini pumpkins from the oven, let them cool slightly, and serve hot as an appealing, hearty main course or festive side dish.

Notes

  • You can substitute ground beef with ground turkey or plant-based meat for a different protein option.
  • Be gentle when scooping the pumpkins to avoid puncturing the walls, which could cause stuffing leakage during roasting.
  • If mini pumpkins are not available, small pie pumpkins can be used as an alternative.
  • Adjust seasoning to taste—add more herbs or spices for enhanced flavor.
  • Ensure pumpkins are wiped dry after washing to help the olive oil and seasoning stick better.
  • Leftover stuffing can be used in casseroles or as a filling for stuffed peppers.

Nutrition

Keywords: Stuffed mini pumpkins, roasted pumpkin recipe, ground beef stuffing, fall recipes, Halloween food, autumn dinner ideas

Find it online: https://tastygenius.com/stuffed-mini-pumpkins-recipe/