Pumpkin and Sausage Stuffed Mini Pumpkins Recipe

ByMatteo Rossi
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Introduction

These Pumpkin and Sausage Stuffed Mini Pumpkins make a festive and hearty appetizer perfect for fall gatherings. Combining savory Italian sausage with creamy pumpkin puree, they offer a warm and flavorful bite inside a charming mini pumpkin shell.

The image shows multiple small round orange pumpkins hollowed out and filled with a textured stuffing mixture that looks browned and crumbly with bits of sausage and herbs visible. Each pumpkin is topped with a few fresh green sage leaves and a sprinkle of grated cheese. The pumpkins are arranged in a slightly worn metal baking tray lined with parchment paper, with some crumbs scattered around. The surface beneath the tray is a white marbled texture. The lighting highlights the glossy skin of the pumpkins and the detailed texture of the stuffing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 6 mini pumpkins, tops cut off and seeds removed
  • 1/2 lb Italian sausage, crumbled and cooked
  • 1 cup pumpkin puree
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon ground sage
  • Salt and pepper to taste

Instructions

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a bowl, mix the cooked sausage, pumpkin puree, breadcrumbs, Parmesan cheese, olive oil, ground sage, salt, and pepper until well combined.
  3. Step 3: Spoon the sausage mixture into each hollowed mini pumpkin, filling them generously.
  4. Step 4: Arrange the stuffed pumpkins on a baking sheet and bake for 20-25 minutes, or until the pumpkins are tender and the filling is golden brown on top.
  5. Step 5: Remove from the oven and serve warm as a delightful appetizer or side dish.

Tips & Variations

  • Try adding chopped fresh herbs like parsley or thyme to brighten the filling’s flavor.
  • For a vegetarian version, substitute the sausage with sautéed mushrooms or lentils.
  • Use panko breadcrumbs for a crunchier texture in the filling.
  • Serve with a dollop of sour cream or a drizzle of sage butter for extra richness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the pumpkin’s texture and the filling’s flavor.

How to Serve

A metal baking tray holds eight small, bright orange pumpkins, each hollowed out and filled with a crumbly, golden brown stuffing that has a rough texture with small chunks visible. On top of the stuffing, there are several light green, soft sage leaves placed on each pumpkin, adding a fresh touch. The pumpkins have a shiny surface with subtle ridges and a soft, cooked look. Around the pumpkins, there are scattered crumbs and bits of stuffing on the tray, which sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed pumpkins ahead of time?

Yes, you can assemble the stuffed pumpkins a few hours before baking and keep them refrigerated. Bake just before serving to keep them fresh and tender.

What can I use if I don’t have mini pumpkins?

If mini pumpkins are unavailable, small acorn or sugar pumpkins work well as substitutes. Just adjust baking time depending on their size and thickness.

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Pumpkin and Sausage Stuffed Mini Pumpkins Recipe

★★★★★

4.4 from 89 reviews
  • Author: Matteo
  • Total Time: 40 minutes
  • Yield: 6 stuffed mini pumpkins 1x
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Description

These Pumpkin and Sausage Stuffed Mini Pumpkins are a festive and hearty appetizer that combine savory Italian sausage with creamy pumpkin puree and aromatic spices, all baked inside tender mini pumpkin shells for an impressive seasonal treat.

Ingredients

Scale

Stuffed Mini Pumpkins

  • 6 mini pumpkins, tops cut off and seeds removed
  • 1/2 lb Italian sausage, crumbled and cooked
  • 1 cup pumpkin puree
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon ground sage
  • Salt and pepper to taste

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to warm up as this prepares the pumpkins for baking.
  2. Make the filling: In a large bowl, combine the cooked Italian sausage, pumpkin puree, breadcrumbs, grated Parmesan cheese, olive oil, ground sage, and salt and pepper. Mix thoroughly to create a well-incorporated filling.
  3. Stuff the pumpkins: Carefully fill each hollowed mini pumpkin with the prepared sausage and pumpkin mixture, distributing it evenly.
  4. Bake the stuffed pumpkins: Arrange the filled pumpkins on a baking sheet and place them into the preheated oven. Bake for 20-25 minutes until the pumpkins are tender and the filling turns golden brown on top.
  5. Serve warm: Remove from oven and serve the stuffed mini pumpkins warm for the best flavor and texture.

Notes

  • You can substitute Italian sausage with turkey sausage for a leaner option.
  • Ensure mini pumpkins are similar in size for even cooking.
  • Use fresh sage if available to enhance the flavor.
  • Breadcrumbs help absorb moisture to keep the filling firm.
  • Leftover filling can be used as a spread or filling for other dishes.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin stuffed, mini pumpkins, sausage stuffed pumpkin, appetizer, fall recipe, baked pumpkin

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