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Stuffed Mini Pumpkins Recipe

Stuffed Mini Pumpkins Recipe
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★★★★★

5.1 from 29 reviews

Delight in these beautifully roasted stuffed mini pumpkins filled with a savory mixture of ground beef, pumpkin puree, aromatic herbs, and spices. This cozy dish combines the natural sweetness of pumpkin with hearty meat for a perfect fall-inspired meal that’s both comforting and visually stunning.

Ingredients

Scale

Mini Pumpkins

  • 10 mini pumpkins

Meat and Vegetables

  • 1 lb / 450 g ground beef
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced

Additional Ingredients

  • 1 can (15 oz / 425 g) pumpkin puree
  • 6 tbsp olive oil (divided)
  • 2 tsp salt (divided)
  • 1/2 tsp ground black pepper (divided)
  • 1 tsp pumpkin pie spice
  • 1/2 tbsp fresh thyme
  • 1/2 tbsp fresh oregano
  • 1/2 tbsp fresh sage, chopped

Instructions

  1. Preheat oven: Preheat your oven to 400°F / 200°C / gas mark 6 to prepare for roasting the stuffed pumpkins.
  2. Prepare the mini pumpkins: Rinse the mini pumpkins well and pat them dry. Cut off the tops carefully and scoop out all the seeds and pulp, creating a hollow cavity for stuffing. Set the prepared pumpkins aside.
  3. Sauté onion and garlic: Heat 3 tablespoons of olive oil in a pan over medium heat. Add the diced onion and minced garlic, cooking until fragrant and softened, about 3 to 5 minutes.
  4. Mix stuffing: In a large mixing bowl, combine the ground beef, pumpkin puree, sautéed onion and garlic, pumpkin pie spice, salt, black pepper, and fresh herbs (thyme, oregano, sage). Gently stir until everything is evenly incorporated.
  5. Assemble pumpkins: Grease a casserole dish or cast-iron skillet with 2 tablespoons of olive oil. Place the mini pumpkins in the dish. Brush each pumpkin with the remaining olive oil and sprinkle with salt and pepper. Fill each pumpkin cavity with the prepared ground beef mixture, packing it in evenly. Replace the pumpkin tops and brush them with olive oil as well.
  6. Roast: Transfer the stuffed pumpkins to the preheated oven. Roast for 30 to 35 minutes, or until the pumpkins are soft and tender and the stuffing is fully cooked through.
  7. Serve: Remove from the oven and serve the stuffed mini pumpkins hot for a warming and festive meal.

Notes

  • You can substitute ground beef with ground turkey or plant-based meat for a different variation.
  • To add extra texture, mix in cooked rice or quinoa into the stuffing.
  • Be sure to remove all seeds and pulp from the pumpkins to avoid excess moisture in the stuffing.
  • If you prefer a milder flavor, reduce the pumpkin pie spice to 1/2 teaspoon.
  • Leftover stuffed pumpkins can be refrigerated for up to 3 days and reheated in the oven for best results.

Nutrition

Keywords: stuffed mini pumpkins, ground beef recipe, fall recipe, roasted pumpkin, pumpkin stuffing, autumn dish, hearty pumpkin meal

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