Description
Stuffed Mini Pumpkins are a festive and nourishing Halloween dinner idea. With tender roasted pumpkin bowls filled with savory stuffing, they’re cozy, customizable, and perfect as a fall centerpiece for parties or family meals.
Ingredients
Scale
- 4–6 mini pumpkins (sugar pumpkins or other edible varieties)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked grains (quinoa, rice, or farro)
- 1 cup cooked protein (chickpeas, lentils, or ground turkey)
- 1/2 cup chopped kale or spinach
- 1/4 cup dried cranberries or chopped apple (optional)
- 1/4 cup grated cheese (cheddar or parmesan)
- Salt and pepper to taste
- 1/2 teaspoon thyme or sage (dried or fresh)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the pumpkins: Slice off the tops, just like a jack-o’-lantern. Scoop out the seeds and strings using a spoon.
- Roast the pumpkins: Place them on a baking sheet, drizzle with olive oil, and roast cut-side down for 20–30 minutes, or until fork-tender.
- Make the filling: In a skillet, heat olive oil. Sauté onion and garlic until soft. Stir in cooked grains, protein, greens, and spices. Cook until heated through and well combined.
- Stuff the pumpkins: Flip pumpkins upright, season with salt, and fill each with a generous spoonful of filling. Sprinkle cheese on top.
- Return to oven: Bake for another 10–15 minutes until the cheese is melted and bubbling.
Notes
- Always use edible sugar or pie pumpkins, not decorative ones.
- Customization: Try Italian-style with orzo and mozzarella, Tex-Mex with beans and corn, or vegan with chickpeas and tofu.
- Flavor boost: Salt inside the pumpkin before stuffing to enhance taste.
- Make-ahead: Assemble and bake before serving, or bake fully and reheat.
- Leftovers: Store up to 3 days, reheat in oven, or reuse stuffing in bowls or wraps.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin