Name: Stuffed Mini Pumpkins Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 10 mini pumpkins; 1 lb ground beef; 1 can (15 oz) pumpkin puree; 1 large yellow onion, diced; 2 garlic cloves, minced; 6 tbsp olive oil; 2 tsp salt; 1/2 tsp ground black pepper; 1 tsp pumpkin pie spice; 1/2 tbsp fresh thyme; 1/2 tbsp fresh oregano; 1/2 tbsp fresh sage, chopped

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If you’re looking for a cozy, delicious meal that captures the essence of fall, this Stuffed Mini Pumpkins Recipe is just what you need! These little pumpkins are not only adorable but also packed with flavor and nutrition. They make for a delightful dinner option and are perfect for family gatherings or busy weeknights when you want something hearty yet easy to prepare. Plus, the warm spices and savory filling will have everyone asking for seconds!

I love how this dish brings together the heartiness of ground beef with the sweetness of pumpkin puree. It’s an incredible way to celebrate autumn flavors while creating a memorable meal that warms both the belly and the soul.

Why You’ll Love This Recipe

Easy to Prepare: This recipe comes together in less than an hour, making it ideal for weeknight dinners.
Family-Friendly: The cute presentation of mini pumpkins makes them fun for kids and adults alike!
Deliciously Flavorful: With a mix of herbs and spices, each bite bursts with comforting flavors that remind you of fall.
Great for Meal Prep: You can fill the pumpkins ahead of time and simply pop them in the oven when you’re ready to eat.
Versatile Dish: Perfect for dinner parties, Thanksgiving meals, or even as a unique side dish.

Ingredients You’ll Need

This Stuffed Mini Pumpkins Recipe calls for simple, wholesome ingredients that you probably already have in your kitchen. Together, they create a dish that’s not only delicious but also nourishing. Let’s gather everything we need to make these charming mini pumpkins shine!

For the Stuffing

10 mini pumpkins
1 lb / 450 g ground beef
1 can (15 oz / 425 g) pumpkin puree
1 large yellow onion, diced
2 garlic cloves, minced

For Seasoning

6 tbsp olive oil
2 tsp salt
1/2 tsp ground black pepper
1 tsp pumpkin pie spice
1/2 tbsp fresh thyme
1/2 tbsp fresh oregano
1/2 tbsp fresh sage, chopped

Variations

One of the best things about this recipe is its flexibility! You can easily customize it to suit your taste or dietary preferences. Here are some fun ideas:

Swap the protein: If you’re looking for a lighter option, try using ground turkey or chicken instead of beef.
Go vegetarian: Replace the meat with cooked quinoa or lentils for a hearty vegetarian version.
Add veggies: Sneak in some chopped spinach or bell peppers into the stuffing mixture for added nutrition.
Change up the spices: Experiment with different spices like cumin or chili powder to give it a unique flavor twist.

How to Make Stuffed Mini Pumpkins Recipe

Step 1: Preheat Your Oven

Preheat your oven to 400°F / 200°C / gas mark 6. This step is crucial because it ensures that your mini pumpkins cook evenly and become tender by the time they’re done roasting.

Step 2: Prepare the Mini Pumpkins

Rinse your mini pumpkins under cold water and pat them dry. Carefully cut off their tops and scoop out all seeds and pulp. This opening will be where we add our delicious stuffing later on!

Step 3: Sauté Onion and Garlic

In a pan over medium heat, heat 3 tablespoons of olive oil. Add diced onion and minced garlic to the pan, sautéing until fragrant—about 3 to 5 minutes. This step enhances their flavors, making sure they blend beautifully into our stuffing mix.

Step 4: Mix Your Stuffing

In a large mixing bowl, combine the ground beef, pumpkin puree, sautéed onion and garlic mixture, pumpkin pie spice, salt, pepper, thyme, oregano, and sage. Gently stir until all ingredients are well mixed. This hearty filling will be bursting with flavor!

Step 5: Assemble Your Pumpkins

Grease a casserole dish or cast-iron skillet with 2 tablespoons of olive oil. Place each mini pumpkin upright in the dish. Brush their exteriors with more oil and sprinkle generously with salt and pepper. Fill each cavity with your savory stuffing until each pumpkin is full. Top them off with their little stems!

Step 6: Roast Them Up!

Place your stuffed pumpkins in the preheated oven. Let them roast for about 30 to 35 minutes until they’re soft and tender. The aroma wafting through your kitchen will be irresistible!

Step 7: Serve & Enjoy

Once done roasting, carefully remove your stuffed mini pumpkins from the oven. Serve them hot as a beautiful centerpiece on your dinner table! Each bite will remind you why this Stuffed Mini Pumpkins Recipe is such a cherished favorite.

Now gather around the table with family or friends; enjoy every delicious moment together!

Pro Tips for Making Stuffed Mini Pumpkins Recipe

Cooking should be a joyful experience, and these tips will help you create the best stuffed mini pumpkins with ease!

Choose the right pumpkins: Opt for firm, small pumpkins that are about the size of a grapefruit. They should feel heavy for their size and have a smooth skin to ensure they hold their shape during baking.
Mix your spices well: When combining the pumpkin puree with spices and herbs, make sure to mix thoroughly. This ensures that every bite is packed with flavor and that the spices are evenly distributed throughout the filling.
Don’t overstuff: While it might be tempting to pack in as much filling as possible, leave a little space at the top of each pumpkin. This allows the stuffing to expand while baking without overflowing.
Experiment with fillings: Feel free to customize the stuffing! You can add cooked quinoa or rice for extra texture, or even incorporate chopped vegetables like bell peppers or spinach for added nutrition.
Check for doneness: Pumpkin varieties can differ in cooking time. Use a fork to check if they’re tender; if you can easily pierce through the flesh, they’re ready to serve!

How to Serve Stuffed Mini Pumpkins Recipe

Presenting your stuffed mini pumpkins beautifully can enhance your dining experience! Here are some ideas on how to serve this delightful dish.

Garnishes

Fresh herbs: Sprinkle some chopped fresh parsley or additional thyme on top before serving. This adds a burst of color and freshness that complements the dish perfectly.
Grated cheese: For those who enjoy cheese, a light sprinkle of grated parmesan or mozzarella on top before serving can add richness and enhance flavors.

Side Dishes

Mixed Greens Salad: A refreshing mixed greens salad dressed in a light vinaigrette balances the hearty mini pumpkins. The crispness of the greens provides a nice contrast in textures.
Roasted Vegetables: Roasted seasonal vegetables such as Brussels sprouts, carrots, and sweet potatoes make a wonderful side. Their caramelized sweetness pairs beautifully with the savory pumpkin filling.
Cranberry Sauce: A dollop of homemade cranberry sauce brings a tangy-sweet element that complements the earthiness of the stuffed mini pumpkins—a perfect addition for Thanksgiving!
Mashed Potatoes: Creamy mashed potatoes offer comfort alongside your mini pumpkins. Their buttery consistency pairs delightfully with the stuffing, making every bite satisfying.

With these serving suggestions and pro tips up your sleeve, you’re all set to impress your family and friends with this deliciously cozy meal! Enjoy your cooking adventure!

Make Ahead and Storage

This stuffed mini pumpkins recipe is not just delicious but also perfect for meal prep! You can easily make these ahead of time and store them for later, making weeknight dinners a breeze.

Storing Leftovers

Store any leftover stuffed mini pumpkins in an airtight container in the refrigerator.
They can be kept for up to 3 days.
Ensure they are cooled down to room temperature before sealing to maintain freshness.

Freezing

To freeze, allow the stuffed mini pumpkins to cool completely.
Wrap each pumpkin tightly in plastic wrap and then place them in a freezer-safe bag or container.
They will last up to 2 months in the freezer.

Reheating

For best results, reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
If using a microwave, heat on medium power in short intervals, checking frequently to prevent overcooking.

FAQs

Got questions about this delightful dish? We’ve got you covered!

Can I use other meats in the Stuffed Mini Pumpkins Recipe?

Absolutely! Ground turkey or chicken can be great alternatives if you’re looking for a lighter option. Just adjust cooking times if necessary.

How do I know when the stuffed mini pumpkins are done?

The stuffed mini pumpkins are done when they are soft to the touch and the filling is hot throughout. A fork should easily pierce through the pumpkin skin.

Can I make the Stuffed Mini Pumpkins Recipe vegetarian?

Yes! Simply replace the ground beef with cooked quinoa or lentils mixed with your favorite vegetables. It’s a fantastic way to enjoy this dish meat-free!

Final Thoughts

This stuffed mini pumpkins recipe truly captures the essence of fall with its warm flavors and comforting ingredients. It’s a dish that’s sure to impress your family and friends while being easy enough for weeknight dinners. I hope you enjoy making it as much as I do! Don’t hesitate to try it out, and share your experiences—I’d love to hear how it turns out for you!

Stuffed Mini Pumpkins Recipe

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Author: Autumn
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: Serves 10 1x
Category: Main
Method: Baking
Cuisine: American

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Description

Get ready to embrace the flavors of fall with this delightful Stuffed Mini Pumpkins Recipe. These charming mini pumpkins are not only visually appealing but also packed with a savory filling that includes ground beef and pumpkin puree, making them a hearty choice for family dinners or festive gatherings. Perfectly seasoned with aromatic herbs and spices, each bite delivers a comforting taste of autumn that will leave everyone craving more. Easy to prepare in under an hour, they are ideal for busy weeknights or special occasions. Let’s dive into this delicious recipe that’s sure to become a seasonal favorite!

Ingredients

Scale

10 mini pumpkins
1 lb ground beef
1 can (15 oz) pumpkin puree
1 large yellow onion, diced
2 garlic cloves, minced
6 tbsp olive oil
2 tsp salt
1/2 tsp ground black pepper
1 tsp pumpkin pie spice
1/2 tbsp fresh thyme
1/2 tbsp fresh oregano
1/2 tbsp fresh sage, chopped

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Instructions

Preheat your oven to 400°F (200°C).
Rinse mini pumpkins and cut off the tops; scoop out seeds and pulp.
Sauté diced onion and minced garlic in olive oil until fragrant.
In a bowl, combine ground beef, pumpkin puree, sautéed onion and garlic, spices, and herbs; mix well.
Grease a baking dish; place pumpkins upright and fill with stuffing.
Roast in the oven for 30-35 minutes until tender.
Serve hot as a beautiful centerpiece.