Description
Delightfully autumnal and hearty, these stuffed mini pumpkins feature a savory blend of ground beef, pumpkin puree, aromatic herbs, and spices baked inside tender mini pumpkins. Perfect as a festive main dish, this recipe combines rich flavors with a stunning presentation, making it ideal for seasonal dinners or special occasions.
Ingredients
Scale
Mini Pumpkins
- 10 mini pumpkins
Filling
- 1 lb / 450 g ground beef
- 1 can (15 oz / 425 g) pumpkin puree
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 2 tsp salt, divided
- 1/2 tsp ground black pepper, divided
- 1 tsp pumpkin pie spice
- 1/2 tbsp fresh thyme
- 1/2 tbsp fresh oregano
- 1/2 tbsp fresh sage, chopped
For Cooking
- 6 tbsp olive oil, divided (3 tbsp for sautéing, 2 tbsp for greasing, 1 tbsp for brushing)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C, gas mark 6) to ensure it reaches the right temperature for roasting the stuffed pumpkins.
- Prepare Mini Pumpkins: Rinse the mini pumpkins thoroughly and pat them dry. Cut off the tops and carefully scoop out the seeds and pulp, creating a hollow cavity for the stuffing. Set aside the tops for later use.
- Sauté Onion and Garlic: In a pan over medium heat, heat 3 tbsp of olive oil. Add the diced onion and minced garlic, sautéing them until fragrant and translucent, about 3 to 5 minutes. This step builds the flavor base for the stuffing.
- Mix Stuffing: In a large mixing bowl, combine the ground beef, pumpkin puree, sautéed onions and garlic, pumpkin pie spice, 2 tsp salt, 1/2 tsp black pepper, fresh thyme, oregano, and chopped sage. Gently stir until all ingredients are evenly incorporated.
- Assemble Pumpkins: Grease a casserole dish or cast-iron skillet with 2 tbsp of olive oil. Place the hollowed mini pumpkins inside. Brush the pumpkins’ exteriors with the remaining olive oil and sprinkle generously with salt and pepper. Fill each pumpkin cavity evenly with the beef and pumpkin mixture, then place the pumpkin tops back onto each pumpkin and brush the tops with olive oil.
- Roast: Transfer the assembled pumpkins to the preheated oven and roast for 30 to 35 minutes. The pumpkins should become soft and tender, and the stuffing should be fully cooked through.
- Serve: Remove the stuffed mini pumpkins from the oven and serve hot, making for a visually impressive and deeply flavorful dish.
Notes
- You can substitute ground turkey or lamb for ground beef for a different flavor profile.
- Ensure mini pumpkins are small enough to cook evenly within 30 to 35 minutes; larger pumpkins may need longer roasting time.
- Fresh herbs enhance the dish’s aroma but dried herbs can be used if fresh are unavailable—use about half the quantity.
- Brush the pumpkins with olive oil to achieve a glossy, roasted exterior.
- For a vegetarian version, omit the ground beef and add cooked lentils or chopped mushrooms to the stuffing mixture.
Nutrition
- Serving Size: 1 stuffed mini pumpkin
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
