Stuffed Mini Pumpkins
Perfect for Halloween or Thanksgiving, these adorable Stuffed Mini Pumpkins are full of cozy and comforting fall flavors with a fun and whimsical presentation. The stuffing is made with a savory combination of sausage, mushrooms, rice, and herbs and is scooped into a baked mini pumpkin before serving. These are a huge hit whenever I make them for friends and family–they’re just so much fun to eat!
You can find mini pumpkins at most grocery stores during the fall season. When picking out your pumpkins, I would suggest picking out the ones that are on the larger side because I find that they’re much easier to cut than the tiny ones! You can also feel the pumpkins as you’re picking them out and choose the ones that have a little bit of “give” when you squeeze them.
Stuffed Mini Pumpkins
Serves 4-6
Ingredients:
For the pumpkins:
6 mini pumpkins, rinsed well to remove any dirt
3 tbsp olive oil
Salt and pepper to taste
For the filling:
2 tbsp olive oil
2 cups plant-based sausage or fully cooked sausage links, finely chopped (I used Field Roast Smoked Apple and Sage plant-based sausage, but you can also use any pre-cooked sausage you prefer)
1 onion, finely chopped
2 stalks celery, finely chopped
1 large carrot, finely chopped
2 tbsp apple cider vinegar
2 cups mushrooms, finely chopped
2 cloves garlic, finely chopped
2 tbsp thyme, minced
1 tbsp sage, minced
1 tbsp rosemary, minced
1 tsp kosher salt
¼ tsp black pepper
1/2 cup wild rice blend (I used Lundberg Wild Blend)
1 3/4 cup vegetable broth
1 cup parmesan cheese
To make:
Preheat oven to 400F. Line a baking sheet with parchment paper.
Carefully the top third off each of the mini pumpkins and use a spoon to scoop out the seeds inside. Brush olive oil generously over the inside and outside of the top and bottom of each pumpkin. Sprinkle with salt and pepper. Bake for about 30-35 minutes or until the flesh of the pumpkins is fork-tender.
While the pumpkins are baking, prepare the filling. To a large pan, add the olive oil over medium heat. Add the sausage and saute for about 5 minutes until lightly golden brown.
Add the onion, celery, and carrot to the pan and cook, stirring frequently, for about 5 minutes or until the onion is translucent. Add the apple cider vinegar to deglaze the plan, using a spatula to scrape any browned bits from the bottom.
Add the mushrooms, garlic, thyme, sage, rosemary, salt, and pepper. Cook for about 5 minutes until the water has evaporated.
Add the rice and vegetable broth. Bring up to a low boil, then place the lid on the pan, reduce the heat, and let simmer for 35-40 minutes.
Check to make sure the liquid has evaporated, then turn off the heat, cover again, and let rest for about 5 minutes.
Scoop the stuffing into the mini pumpkins until each is full, then sprinkle the tops of the pumpkins with parmesan cheese. Top the pumpkins with their lids before serving. Enjoy!
Note: This recipe can be made up to 3 days in advance. To prep ahead of time, prepare the pumpkins according to the recipe but bake them for only 20 minutes, leaving them slightly undercooked. Cover the pumpkins and refrigerate. Follow the recipe directions to make the stuffing, and after it has rested to finish cooking, transfer the rice to an airtight container and put it directly in the fridge to cool. When you’re ready to serve the pumpkins, preheat the oven to 400 and put the pumpkins back in the oven to finish cooking for about 20 minutes or until fork-tender. While the pumpkins are cooking, heat the rice in a large saucepan to 165 F over medium heat (to ensure food safety) with a splash of vegetable broth, adding more broth as needed. Scoop the filling into the pumpkins and top with parmesan cheese.