Description
These Stuffed Mini Pumpkins are the ultimate fall comfort food—festive, flavorful, and incredibly satisfying. Perfect for Thanksgiving, autumn dinner parties, or cozy weeknight meals, these roasted mini pumpkins are filled with a hearty, herb-packed sausage and quinoa stuffing that brings all the best seasonal flavors together. Whether you’re looking for easy dinner ideas, a healthy snack, or unique food ideas to wow your guests, this easy recipe is a showstopper. These adorable pumpkin bowls are not only delicious but also naturally portioned and surprisingly easy to make.
Ingredients
6 to 8 mini pumpkins
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/2 pound ground sausage
1 cup cooked quinoa
1/2 cup breadcrumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh herbs (sage, thyme, or parsley)
1/4 cup dried cranberries or chopped nuts (optional)
Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C). Cut the tops off the mini pumpkins and scoop out the seeds and stringy parts. Brush the insides with olive oil and season lightly with salt. Arrange pumpkins and their lids in a baking dish and bake for 20 minutes to soften.
2. Heat olive oil in a skillet over medium heat. Add diced onions and cook until translucent (about 3–4 minutes). Stir in minced garlic and cook for 1 more minute.
3. Add the sausage to the skillet and cook until browned and cooked through, breaking it into crumbles as it cooks.
4. In a mixing bowl, combine the cooked sausage mixture with quinoa, breadcrumbs, Parmesan cheese, fresh herbs, salt, and pepper. Stir in cranberries or nuts if using. Mix well until the stuffing is cohesive.
5. Fill each pre-roasted pumpkin with the stuffing, pressing it in and mounding it slightly. Place the lids back on and return to the oven.
6. Bake the stuffed pumpkins for an additional 20–25 minutes until the pumpkin flesh is tender and the tops are slightly golden. Let cool for 5 minutes before serving.
Notes
Choose pumpkins around 4–5 inches wide that can sit upright easily.
Don’t skip the initial roast—it ensures the pumpkin is perfectly tender after final baking.
You can prepare the filling a day ahead and store it in the fridge until ready to use.
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 310
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
Keywords: stuffed mini pumpkins, fall recipes, Thanksgiving dinner, pumpkin recipe, easy dinner, autumn meals