Name: Stuffed Mini Pumpkins
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 7 mini pumpkins; 1 pound ground sausage; 1 cup cooked rice; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup grated Parmesan cheese; 1/3 cup breadcrumbs; 1 tablespoon fresh sage, chopped; 1 tablespoon fresh thyme leaves; 2 tablespoons olive oil; 1 tablespoon butter; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Mini pumpkins aren’t just for decoration anymore. These adorable Stuffed Mini Pumpkins are filled with a savory blend of sausage, rice, and herbs, then roasted until perfectly tender. It’s the kind of cozy comfort dish that looks impressive on your table but is surprisingly simple to make.

Ideal for fall dinners, Thanksgiving, or even as a unique appetizer for a dinner party, these little pumpkins are as tasty as they are cute. Each bite brings together sweet roasted pumpkin with hearty stuffing that’s packed with flavor and warmth.

What Kind of Pumpkin Should I Use?

Look for “mini pumpkins” or “sweet pumpkins” in the produce section. Sugar pumpkins or small pie pumpkins also work wonderfully. They should be firm and bright orange with no soft spots. Smaller varieties hold their shape well during baking and have a natural sweetness that pairs beautifully with savory fillings.

Ingredients for the Stuffed Mini Pumpkins

Mini Pumpkins: These act as both vessel and veggie, roasting into sweet, edible bowls.
Ground Sausage: Brings in a rich, savory base with bold, herby flavors.
Cooked Rice: Adds bulk and texture, balancing out the sausage.
Onion & Garlic: For that essential aromatic foundation.
Parmesan Cheese: A sprinkle for that melty, nutty goodness.
Breadcrumbs: To add a bit of crispiness on top.
Fresh Herbs (Sage, Thyme): Fall flavors that elevate the whole dish.
Olive Oil & Butter: For roasting and flavoring the stuffing mix.
Salt & Pepper: Always season to taste.

How To Make the Stuffed Mini Pumpkins

Step 1: Prep the Pumpkins

Cut the tops off the mini pumpkins and scoop out the seeds and stringy bits. Lightly brush the insides with olive oil and a pinch of salt. Place them on a baking dish and roast at 375°F for 20 minutes to start softening them up.

Step 2: Make the Savory Stuffing

While the pumpkins roast, cook sausage in a skillet until browned. Add chopped onion and garlic, cooking until translucent. Stir in cooked rice, chopped herbs, a little butter, and parmesan. Mix everything thoroughly and season with salt and pepper.

Step 3: Fill and Bake

Remove pumpkins from the oven. Spoon the stuffing mixture into each pumpkin, packing it well. Top with a sprinkle of breadcrumbs and a tiny drizzle of olive oil or melted butter. Bake uncovered for another 20-25 minutes, until the tops are golden and the pumpkins are fork-tender.

Serving and Storing Stuffed Mini Pumpkins

These stuffed pumpkins are best served warm, straight from the oven. They make for beautiful individual servings. You can store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven to maintain texture or microwave for convenience.

What to Serve With Stuffed Mini Pumpkins?

Roasted Parmesan Green Beans

A crisp, cheesy side that balances the rich filling. Try this recipe: Roasted Parmesan Green Beans

Cranberry Walnut Salad

Bright and tart with crunchy texture—great contrast to the soft pumpkins.

Creamy Garlic Chicken Breasts

Add a protein main to make this meal holiday-worthy: Creamy Garlic Chicken Breasts

Honey Glazed Roasted Baby Carrots

For a naturally sweet and colorful pairing.

Garlic Roasted Cherry Tomatoes

Bursting with flavor, these pair great with the earthy pumpkin.

French Onion Casserole

For extra indulgence, this side is pure comfort: French Onion Casserole

Want More Fall Dinner Ideas?

If these Stuffed Mini Pumpkins have you craving more fall flavors, you’ll love these comforting dishes:

Stuffed Baked Acorn Squash is another cozy stuffed veggie favorite.
Creamy Broccoli Cheddar Soup for chilly nights in.
Sweet Potato Casserole to double up on autumn vibes.
Dad’s Creamy Cheesy Au Gratin Potatoes are a side dish dream.
Roasted Butternut Squash with Cranberries and Feta for a sweet-savory bite.

Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.

Let me know in the comments if you swapped in wild rice, used a vegetarian sausage, or topped with extra cheese. I’m always inspired by how others make these recipes their own!

Explore beautifully curated health-boosting seasonal meals on ChefAlchemy Recipes on Pinterest and discover your next favorite cozy dish!

Stuffed Mini Pumpkins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Lorenzo Devereaux
Total Time: 1 hour 5 minutes
Yield: 7 servings

Print Recipe

Description

If you’re looking to wow your guests with minimal effort, these Stuffed Mini Pumpkins are the cozy autumn showstopper you need. With a savory sausage and rice stuffing tucked inside naturally sweet roasted pumpkins, they make a perfect dish for fall entertaining, Thanksgiving appetizers, or even a whimsical weeknight dinner. This easy recipe delivers on flavor, presentation, and simplicity, checking all the boxes for quick dinner ideas, fall meal prep, healthy snacks, and comforting holiday food ideas.