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
- Preheat the oven: Set your oven to 375°F (190°C) to warm up as this prepares the pumpkins for baking.
- 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.
- Stuff the pumpkins: Carefully fill each hollowed mini pumpkin with the prepared sausage and pumpkin mixture, distributing it evenly.
- 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.
- 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
