Stuffed Mini Pumpkins with Sausage, Quinoa, and Herbs Recipe

Introduction

Stuffed mini pumpkins make a charming and flavorful dish perfect for autumn gatherings or cozy dinners. These little pumpkins are filled with a savory mixture of sausage, quinoa, and herbs, then baked until tender and delicious.

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. Step 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. Step 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. Step 3: Add the sausage to the skillet and cook until browned and cooked through, breaking it into crumbles as it cooks.
4. Step 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. Step 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. Step 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.

Tips & Variations

• Use different ground meats like turkey or chicken for a lighter filling option.
• Add chopped nuts or dried fruit for extra texture and flavor contrast.
• Swap quinoa for cooked rice or couscous if preferred.
• Brush the pumpkin exteriors lightly with olive oil to help them brown nicely.

Storage

Store leftover stuffed mini pumpkins in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through to preserve their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare and stuff the pumpkins earlier in the day, then bake them just before serving to save time.

Are mini pumpkins edible and safe to eat?

Absolutely! Mini pumpkins are edible and have a sweeter, tender flesh that works well for stuffing and baking.

Stuffed Mini Pumpkins with Sausage, Quinoa, and Herbs Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

Delightful stuffed mini pumpkins filled with a savory mixture of browned sausage, quinoa, breadcrumbs, Parmesan cheese, and fresh herbs, baked to perfection. This comforting fall recipe combines tender roasted pumpkin with a flavorful, hearty stuffing, perfect for special occasions or a cozy family meal.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Mini Pumpkins

• 6 to 8 mini pumpkins
• 1 tablespoon olive oil
• Salt and pepper to taste

Stuffing

• 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)

Instructions

1. Prepare the pumpkins: Preheat your oven to 375°F (190°C). Cut the tops off the mini pumpkins and scoop out the seeds and stringy parts thoroughly. Brush the insides with olive oil and season lightly with salt. Place the pumpkins and their lids in a baking dish and bake for 20 minutes to soften the pumpkin flesh.
2. Sauté aromatics: While the pumpkins bake, heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Cook sausage: Add the ground sausage to the skillet and cook until browned and fully cooked, breaking it into crumbles as it cooks. Ensure the sausage is evenly browned for the best flavor.
4. Mix stuffing: In a mixing bowl, combine the cooked sausage mixture with the cooked quinoa, breadcrumbs, grated Parmesan cheese, chopped fresh herbs, salt, and pepper. If desired, stir in dried cranberries or chopped nuts for added texture and sweetness. Mix thoroughly until the stuffing is cohesive and well combined.
5. Stuff the pumpkins: Remove the pre-roasted pumpkins from the oven. Fill each pumpkin cavity with the prepared stuffing, pressing it in gently and mounding it slightly above the rim. Place the pumpkin lids back on top.
6. Bake stuffed pumpkins: Return the stuffed pumpkins to the oven and bake for an additional 20 to 25 minutes until the pumpkin flesh is tender and the tops are slightly golden brown. Remove from oven and let cool for 5 minutes before serving to allow flavors to meld and to cool slightly for safe eating.

Notes

• You can substitute ground turkey or plant-based sausage for a lighter or vegetarian alternative.
• Use gluten-free breadcrumbs to make this dish gluten-free.
• Dried cranberries or nuts add a sweet and crunchy contrast but can be omitted based on preference or allergies.
• Ensure to remove all seeds and stringy parts from pumpkins to create a smooth cavity for stuffing.
• For extra flavor, add a touch of smoked paprika or chili flakes to the stuffing mixture.

Keywords: stuffed mini pumpkins, baked stuffed pumpkin, sausage quinoa stuffing, fall recipe, savory pumpkin dish