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Stuffed Mini Pumpkins

A festive dish combining savory beef and creamy pumpkin puree nestled in mini pumpkins, perfect for autumn dining.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American, Fall
Servings 10 servings
Calories 250 kcal

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.

Notes

Garnish with fresh herbs and pair with a simple side salad or crusty bread. Store leftovers in an airtight container for up to 3 days.
Keyword Autumn Recipe, Fall Cooking, Pumpkin Dish, Stuffed Mini Pumpkins, Stuffed Vegetables