Description
This delicious stuffed mini pumpkins recipe features tender mini pumpkins filled with a savory mixture of ground beef, pumpkin puree, aromatic herbs, and spices. Roasted to perfection, these bite-sized pumpkins make for a visually stunning and flavorful fall-inspired dish perfect for cozy dinners or festive gatherings.
Ingredients
Scale
Mini Pumpkins
- 10 mini pumpkins
Stuffing
- 1 lb / 450 g ground beef
- 1 can (15 oz / 425 g) 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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C / gas mark 6) to prepare for roasting the stuffed pumpkins.
- Prepare the Mini Pumpkins: Rinse the mini pumpkins well and pat them dry. Carefully cut off the tops and scoop out the seeds and pulp, creating hollow cavities ready for stuffing. Set aside the tops for later use.
- Sauté Onion and Garlic: In a pan, heat 3 tbsp of olive oil over medium heat. Add the diced onion and minced garlic and sauté until fragrant and translucent, about 3 to 5 minutes.
- Mix Stuffing: In a large mixing bowl, combine the ground beef, pumpkin puree, sautéed onion and garlic, pumpkin pie spice, salt, ground black pepper, and fresh herbs (thyme, oregano, and sage). Gently stir until all ingredients are well incorporated.
- Assemble Pumpkins: Grease a casserole dish or cast-iron skillet with 2 tbsp olive oil. Place the hollowed mini pumpkins in the dish. Brush each pumpkin with some olive oil and sprinkle generously with salt and pepper. Fill each pumpkin cavity evenly with the beef and pumpkin mixture. Replace the pumpkin tops and brush them with a little olive oil as well.
- Roast: Place the filled mini pumpkins in the preheated oven and roast for 30 to 35 minutes, or until the pumpkins are tender and the stuffing is fully cooked through.
- Serve: Carefully remove the stuffed mini pumpkins from the oven and serve hot, making for an impressive and hearty meal.
Notes
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
- Ensure to scoop out all seeds and pulp from the mini pumpkins to prevent excess moisture during baking.
- You can prepare the stuffing mixture a day ahead to save time on cooking day.
- Use fresh herbs for more vibrant flavor; dried herbs can be used if fresh are unavailable but reduce the quantity by half.
- Adjust seasoning according to your taste preference, especially salt and pumpkin pie spice.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mini pumpkin
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: stuffed pumpkins, mini pumpkin recipe, ground beef stuffing, fall recipes, roasted pumpkins
