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Stuffed Mini Pumpkins

Delicious Stuffed Mini Pumpkins for Cozy Fall Dinners

These Stuffed Mini Pumpkins combine savory turkey and fragrant sage, creating a cozy, versatile dish perfect for fall.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4-6 small Sugar Pumpkins About 6-8 inches in diameter; acorn squash can be used as an alternative.
  • 2 tablespoons Olive Oil Extra virgin is best.
For the Filling
  • 1 pound Ground Turkey Can be swapped for mushrooms or lentils.
  • 1 medium Onion Finely chopped; yellow or sweet onions recommended.
  • 3 cloves Garlic Minced; use fresh for the best flavor.
  • 2 stalks Celery Finely chopped.
  • 2 medium Carrots Finely chopped.
  • 1/2 cup Dried Cranberries Can substitute with raisins or omit.
  • 1/4 cup Fresh Sage Chopped; dried sage can be used if necessary.
  • 1/4 cup Fresh Parsley Chopped; can substitute with thyme or basil.
  • 1/4 teaspoon Ground Nutmeg Optional.
  • 1 cup Chicken Broth Can substitute with vegetable broth.
  • 1 cup Cooked Wild Rice Can substitute with brown rice, quinoa, or couscous.
  • 1/2 cup Grated Parmesan Cheese Optional; can use vegan cheese.
For Seasoning
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Black Pepper Freshly ground preferred.
  • 1 teaspoon Dried Thyme Optional.
  • 1/2 teaspoon Dried Rosemary Use sparingly, as it can be potent.

Equipment

  • Oven
  • baking sheet
  • skillet
  • Spoon
  • Knife
  • Cutting Board
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Turkey Sage Stuffed Pumpkins
  1. Preheat your oven to 375°F (190°C). Gather your small sugar pumpkins.
  2. Wash and dry the sugar pumpkins. Cut off the tops to create a lid and scoop out seeds and pulp.
  3. Drizzle olive oil inside each pumpkin and season with salt and black pepper.
  4. Place pumpkins upside down on a baking sheet and bake for 30-40 minutes.
  5. In a large skillet, heat olive oil and cook ground turkey until browned, about 7-10 minutes.
  6. Add onions, garlic, celery, and carrots to the turkey and cook for 5-7 minutes.
  7. Stir in cranberries, sage, parsley, thyme, rosemary, nutmeg, salt, and pepper. Cook for 2-3 minutes.
  8. Pour in chicken broth and simmer for 5-10 minutes. Fold in cooked wild rice and adjust seasonings.
  9. Stuff each pumpkin with the turkey mixture and replace the tops.
  10. Return pumpkins to the oven and bake for another 20-25 minutes. Optional: remove lids for browning.
  11. Remove from oven, let cool for a few minutes, then serve.

Nutrition

Serving: 1pumpkinCalories: 320kcalCarbohydrates: 32gProtein: 24gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Leftover stuffed pumpkins can be stored in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the oven.

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