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–+ servings
Stuffed Mini Pumpkins

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

Stuffed Mini Pumpkins are a delightful and hearty fall dish featuring savory turkey and sage, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 small Sugar Pumpkins can substitute with acorn squash
For the Filling
  • 2 tablespoons Olive Oil or any neutral oil
  • to taste Salt
  • to taste Black Pepper
  • 1 pound Ground Turkey or substitute with lentils or mushrooms for vegetarian option
  • 1 medium Onion can use shallots for a milder flavor
  • 2 cloves Garlic or garlic powder if fresh isn't available
  • 1 stalk Celery optional
  • 2 medium Carrots or substitute with bell pepper
  • 1/2 cup Dried Cranberries or raisins/chopped apples
  • 2 tablespoons Fresh Sage or thyme/oregano as substitutes
  • 2 tablespoons Fresh Parsley can omit if not a fan
  • 1 teaspoon Dried Thyme can substitute with Italian seasoning
  • 1 teaspoon Dried Rosemary use sparingly or omit
  • 1/4 teaspoon Ground Nutmeg optional
  • 1/2 cup Chicken Broth or vegetable broth for vegetarian
  • 1 cup Cooked Wild Rice or quinoa/couscous
  • 1/4 cup Grated Parmesan Cheese optional, can use nutritional yeast for dairy-free

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • sharp knife
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Wash the small sugar pumpkins, cut off the tops, and scoop out the seeds and insides.
  3. Drizzle inside the pumpkins with olive oil, then season with salt and black pepper.
  4. Place the pumpkins upside down on a baking sheet and pre-bake them for 30-40 minutes.
  5. In a skillet, heat a tablespoon of olive oil, add ground turkey, and cook until browned.
  6. Add chopped onion, minced garlic, diced celery, and grated carrots to the skillet; sauté for 5-7 minutes.
  7. Mix in dried cranberries, chopped sage, parsley, thyme, rosemary, and nutmeg; sauté for 2-3 minutes.
  8. Pour in chicken broth, bring to a simmer for 5-10 minutes.
  9. Stir in cooked rice and grated Parmesan if using; mix well.
  10. Stuff each pre-baked pumpkin with the filling, pressing down gently, and place the tops back on.
  11. Return the pumpkins to the oven for another 20-25 minutes.
  12. For the last 5-10 minutes of baking, remove the lids to brown the tops.
  13. Remove from the oven, let cool slightly, and serve.

Nutrition

Serving: 1pumpkinCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 500mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 5000IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Choose fresh pumpkins, and customize the stuffing to your preference. Ensure turkey is cooked to 165°F (74°C).

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