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.
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
Instructions
1. Preheat oven to 375°F.
2. Cut tops off the mini pumpkins and scoop out seeds and pulp.
3. Brush the insides with olive oil and sprinkle with salt.
4. Place pumpkins on a baking dish and roast for 20 minutes.
5. In a skillet, cook sausage over medium heat until browned.
6. Add chopped onion and garlic; cook until softened.
7. Stir in rice, butter, parmesan, herbs, salt, and pepper. Mix well.
8. Fill each pre-roasted pumpkin with the sausage mixture.
9. Top with breadcrumbs and drizzle with remaining olive oil or butter.
10. Bake for another 20–25 minutes, until golden and fork-tender.
Notes
Use sugar pumpkins or pie pumpkins for best flavor and texture.
For a vegetarian version, use plant-based sausage and vegetable broth-infused rice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 295
- Sugar: 5g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg