Description

This delightful recipe for Stuffed Mini Pumpkins combines tender, oven-roasted mini pumpkins with a flavorful ground beef and pumpkin puree stuffing, enhanced by aromatic herbs and spices. Perfect as a comforting autumn dish, these stuffed pumpkins make an impressive and hearty meal suitable for family dinners or festive occasions.

Ingredients

Scale

Vegetables and Produce

10 mini pumpkins
1 large yellow onion, diced
2 garlic cloves, minced
1/2 tbsp fresh thyme
1/2 tbsp fresh oregano
1/2 tbsp fresh sage, chopped

Meat and Protein

1 lb / 450 g ground beef

Canned Goods

1 can (15 oz / 425 g) pumpkin puree

Oils and Fats

6 tbsp olive oil

Spices and Seasonings

2 tsp salt
1/2 tsp ground black pepper
1 tsp pumpkin pie spice

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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 thoroughly and pat them dry. Carefully cut off the tops and scoop out all seeds and pulp to create hollow cavities for the stuffing. Set the pumpkins aside.
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 and softened, about 3 to 5 minutes.
Mix the Stuffing: In a large mixing bowl, combine the sautéed onion and garlic, ground beef, pumpkin puree, pumpkin pie spice, salt, black pepper, and fresh herbs (thyme, oregano, and sage). Gently mix until all ingredients are thoroughly incorporated.
Assemble Pumpkins: Grease a casserole dish or cast-iron skillet with 2 tablespoons of olive oil. Place the hollowed mini pumpkins in the dish and brush each pumpkin and their tops with the remaining olive oil. Sprinkle generously with salt and pepper. Fill each pumpkin cavity evenly with the ground beef mixture, then place the pumpkin tops back on.
Roast: Place the assembled stuffed mini pumpkins in the preheated oven. Roast for 30 to 35 minutes until the pumpkins are tender and the stuffing is fully cooked through.
Serve: Remove the stuffed mini pumpkins from the oven and serve them hot for a comforting and savory dish.

Notes

Choose mini pumpkins that are firm and without blemishes for the best presentation and taste.
Feel free to substitute ground beef with ground turkey or plant-based alternatives to suit dietary preferences.
Make sure to thoroughly remove pumpkin seeds and pulp to prevent excess moisture inside the pumpkins.
The pumpkin pie spice adds a warm depth to the stuffing; if unavailable, a mix of cinnamon, nutmeg, and cloves can be used instead.
Leftover stuffing can be cooked separately and used as a topping for pasta or rice dishes.
Use fresh herbs for the best flavor, but dried herbs can be substituted—reduce quantity by half when using dried.

Nutrition

Serving Size: 1 stuffed mini pumpkin
Calories: 350 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 70 mg