Stuffed Mini Pumpkins
Stuffed Mini Pumpkins Recipe
Looking for a delicious and festive dish to impress your guests this autumn? Stuffed mini pumpkins are not only visually appealing, but they are also packed with flavor! This delightful recipe combines ground beef, aromatic herbs, and creamy pumpkin puree, all nestled in tender mini pumpkins. Perfect for a cozy dinner or a special occasion, this dish captures the essence of fall and is sure to be a hit at your table.
Why Make This Recipe
There are several reasons to try this stuffed mini pumpkins recipe. First, it’s a unique way to enjoy the season’s best produce—mini pumpkins! The combination of savory beef and sweet pumpkin puree creates a perfect balance of flavors. Additionally, this dish is versatile; you can serve it as an impressive main course or as a side dish that complements any meal. Plus, stuffed mini pumpkins make for a beautiful presentation, adding a colorful touch to your table.
How to Make Stuffed Mini Pumpkins Recipe
Ingredients
- 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
- 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
Directions
- Preheat Oven: Preheat your oven to 400°F (200°C or gas mark 6).
- Prepare the Mini Pumpkins: Rinse the mini pumpkins thoroughly and pat them dry. Cut off the tops and scoop out the seeds and pulp. Set the tops aside for later.
- Sauté Onion and Garlic: Heat 3 tablespoons of olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until fragrant, 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, black pepper, and herbs. Gently stir the mixture until well combined.
- Assemble the Pumpkins: Grease a casserole dish or cast-iron skillet with 2 tablespoons of olive oil. Place the mini pumpkins in the dish, brushing each one with olive oil and sprinkling generously with salt and pepper. Fill each pumpkin cavity with the beef mixture until all are evenly filled. Place the tops back on the pumpkins and brush with additional oil.
- Roast: Place the pumpkins in the preheated oven and roast for 30 to 35 minutes, or until the pumpkins are tender and the stuffing is fully cooked.
- Serve: Remove the stuffed mini pumpkins from the oven and serve hot.
How to Serve Stuffed Mini Pumpkins Recipe
To serve your stuffed mini pumpkins, present them as individual portions on a beautiful platter. You can garnish them with fresh herbs for an added touch of color and flavor. Pair them with a simple side salad or crusty bread to complete the meal. These mini pumpkins also make a festive centerpiece for your dining table!
How to Store Stuffed Mini Pumpkins Recipe
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Tips to Make Stuffed Mini Pumpkins Recipe
- Choose the Right Pumpkins: Select fresh, firm mini pumpkins that are free from blemishes for the best results.
- Make it Ahead: You can prepare the stuffing ahead of time. Just fill the pumpkins right before baking.
- Customize the Filling: Feel free to add your favorite vegetables or swap out ground beef for ground turkey or a meat-free option for a different flavor profile.
Variations
- Vegetarian Option: Substitute the ground beef with lentils or a blend of your favorite vegetables for a vegetarian version.
- Spice it Up: Add some diced jalapeños or red pepper flakes to the stuffing for a spicy kick.
- Cheesy Delight: Mix in shredded cheese with the stuffing to create a creamy, cheesy filling.
FAQs
Q: Can I use regular pumpkins instead of mini pumpkins?
A: Yes, but keep in mind that cooking time may vary, so you’ll need to adjust accordingly.
Q: What can I serve with stuffed mini pumpkins?
A: These can be served with a side salad, roasted vegetables, or crusty bread to make a complete meal.
Q: How long does it take to cook the stuffed mini pumpkins?
A: They typically take about 30 to 35 minutes in the oven to become tender and fully cooked.
Try this stuffed mini pumpkins recipe to create a warm, inviting experience at your dining table. Your guests will love the rich flavors and unique presentation, making it a memorable dish for any occasion!
Stuffed Mini Pumpkins
Ingredients
For the filling
- 1 lb ground beef Can substitute with ground turkey or lentils for a vegetarian option.
- 1 can pumpkin puree 15 oz / 425 g
- 1 large yellow onion, diced Adds flavor to the stuffing.
- 2 cloves garlic, minced Enhances the savory flavor.
- 6 tbsp olive oil Divided for sautéing and brushing.
- 2 tsp salt Adjust to taste.
- 1/2 tsp ground black pepper For seasoning.
- 1 tsp pumpkin pie spice Gives a warm, autumnal flavor.
- 1/2 tbsp fresh thyme For added freshness.
- 1/2 tbsp fresh oregano Aromatic herb.
- 1/2 tbsp fresh sage, chopped Enhances the overall flavor.
For the mini pumpkins
- 10 pieces mini pumpkins Fresh and firm variety preferred.
Instructions
Preparation
- Preheat your oven to 400°F (200°C or gas mark 6).
- Rinse the mini pumpkins thoroughly and pat them dry. Cut off the tops and scoop out the seeds and pulp. Set the tops aside for later.
- Heat 3 tablespoons of olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until fragrant, about 3 to 5 minutes.
Mixing and Assembling
- In a large mixing bowl, combine the ground beef, pumpkin puree, sautéed onion and garlic, pumpkin pie spice, salt, black pepper, and herbs. Gently stir the mixture until well combined.
- Grease a casserole dish or cast-iron skillet with 2 tablespoons of olive oil. Place the mini pumpkins in the dish, brushing each one with olive oil and sprinkling generously with salt and pepper. Fill each pumpkin cavity with the beef mixture until all are evenly filled. Place the tops back on the pumpkins and brush with additional oil.
Cooking
- Place the pumpkins in the preheated oven and roast for 30 to 35 minutes, or until the pumpkins are tender and the stuffing is fully cooked.
- Remove the stuffed mini pumpkins from the oven and serve hot.
