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Stuffed Pumpkin

Savory Stuffed Pumpkin for Cozy Fall Gatherings

Delicious Savory Stuffed Pumpkin recipe perfect for cozy gatherings in the fall.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 small Sugar Pumpkins Or baby pumpkins
  • 1 lb Ground Sausage Can substitute with ground turkey or plant-based sausage
  • 1 cup Quinoa Can substitute with rice or farro
  • 1 cup Diced Onions Shallots or leeks can be used
  • 3 cloves Minced Garlic Fresh garlic preferred
  • 1 cup Shredded Cheese Use vegan cheese or nutritional yeast for dairy-free
  • 1 cup Chopped Herbs Thyme, parsley, or sage based on seasonal availability
For Roasting Pumpkin Seeds
  • 1 cup Reserved Pumpkin Seeds Toss with salt and olive oil before baking

Equipment

  • Oven
  • skillet
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions for Savory Stuffed Pumpkin
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut off the tops of the small sugar pumpkins.
  2. Hollow the pumpkins by scooping out the seeds and stringy insides, reserving the seeds. Place the pumpkins upside down on the baking sheet.
  3. In a skillet over medium heat, cook the ground sausage until browned and crumbly, about 5 to 7 minutes.
  4. In a large mixing bowl, combine the cooked sausage with cooked quinoa, diced onions, minced garlic, shredded cheese, and chopped herbs. Mix thoroughly.
  5. Stuff the hollowed pumpkins with the savory filling. Replace the tops on the pumpkins.
  6. Place the filled pumpkins in the preheated oven and bake for 45 minutes, or until tender.
  7. Remove the stuffed pumpkins from the oven and let cool slightly before serving.

Nutrition

Serving: 1pumpkinCalories: 300kcalCarbohydrates: 35gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

These stuffed pumpkins can be made ahead of time and refrigerated before baking. Store leftovers in an airtight container for up to 3 days.

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