Description
This 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, this comforting dish combines seasonal flavors perfect for an impressive fall meal or festive dinner.
Ingredients
Scale
Mini Pumpkins
- 10 mini pumpkins
Filling
- 1 lb / 450 g ground beef
- 1 can (15 oz / 425 g) pumpkin puree
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 1 tsp pumpkin pie spice
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tbsp fresh thyme
- 1/2 tbsp fresh oregano
- 1/2 tbsp fresh sage, chopped
For Cooking
- 6 tbsp olive oil (divided as 3 tbsp for sautéing, 2 tbsp to grease dish, 1 tbsp for brushing pumpkins)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C / gas mark 6) to ensure it reaches the right temperature for roasting the stuffed pumpkins evenly.
- Prepare Mini Pumpkins: Rinse the mini pumpkins thoroughly and pat them dry. Cut off the tops to create lids and scoop out all seeds and pulp from inside. Set the hollowed pumpkins and their tops aside.
- Sauté Onion & Garlic: In a pan, heat 3 tbsp of olive oil over medium heat. Add diced onion and minced garlic, sautéing for 3 to 5 minutes until fragrant and translucent, developing a flavorful base for the filling.
- Mix Stuffing: In a large mixing bowl, combine the ground beef, pumpkin puree, sautéed onion and garlic, pumpkin pie spice, salt, pepper, and fresh herbs (thyme, oregano, sage). Stir gently until all ingredients are well mixed, maintaining the meat’s texture.
- Assemble Pumpkins: Grease a casserole dish or cast-iron skillet with 2 tbsp olive oil. Arrange the mini pumpkins upright in the dish. Brush each pumpkin and their tops with the remaining olive oil and sprinkle with extra salt and pepper. Fill each pumpkin cavity evenly with the meat mixture, then place the pumpkin lids back on top and brush again with oil.
- Roast: Place the stuffed mini pumpkins in the preheated oven. Roast for 30 to 35 minutes, until the pumpkins are tender when pierced with a fork and the meat filling is cooked through.
- Serve: Remove from oven carefully. Serve hot, enjoying the sweet and savory combination of flavors with tender roasted pumpkin and hearty filling.
Notes
- Ensure mini pumpkins are similar in size for even roasting and cooking times.
- You can substitute ground beef with ground turkey or lamb for variation.
- For a vegetarian version, replace ground beef with a mixture of cooked lentils and mushrooms.
- Leftover stuffing can be cooked separately and used as a filling for other dishes or sandwiches.
- Make sure to remove all seeds and pulp to avoid a soggy texture inside the pumpkins.
- Use fresh herbs if possible, but dried can be substituted at half the quantity.
- Adjust spices according to taste preference; add a pinch of nutmeg for extra warmth.
Nutrition
- Serving Size: 1 stuffed mini pumpkin
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
