These Sausage, Rice, and Cranberry Stuffed Mini Pumpkins are a delightful and festive dish perfect for fall gatherings. The mini pumpkins are filled with a savory and slightly sweet mixture of sausage, quinoa, and cranberries, creating a visually stunning and delicious meal.
Ingredients
- 8-10 mini pumpkins
- 2-3 tablespoons olive oil
- 1 pound ground pork sausage
- ¾ cup chopped sweet onion
- 1 cup roughly chopped crimini mushrooms
- ½ cup apple cider
- 1 cup chopped raw pecans
- ⅛ teaspoon nutmeg
- 2 teaspoons chopped fresh thyme
- 1 cup dried cranberries
- 1 package Seeds of Change Quinoa Brown and Red Rice
- 1 cup chopped kale leaves
- 1 cup shredded Parmigiano-Reggiano
Directions
- Preheat the Oven: Begin by preheating your oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
- Prepare the Pumpkins: Slice the tops off the mini pumpkins and scoop out the seeds. Rub the pumpkins and tops with olive oil and sprinkle with salt and pepper. Place the pumpkins (with their tops on) on the prepared baking sheet. Roast for 15-20 minutes or until the pumpkins are just tender.
- Cook the Sausage: Meanwhile, add a tablespoon of olive oil to a medium skillet over medium-high heat. Add the sausage and cook until well-browned. Season with salt and pepper. Drain off any excess grease and set the sausage aside.
- Prepare the Filling: In the same skillet, add the chopped onions and mushrooms. Cook until tender. Add the apple cider to deglaze the pan, scraping up any bits from the bottom. Stir in the pecans, nutmeg, and thyme. Cook until the liquid is slightly reduced, about 4-5 minutes. Remove from heat and set aside.
- Prepare the Rice: Microwave the Seeds of Change Quinoa, Brown, and Red Rice according to the package directions.
- Combine the Filling: In a large bowl, combine the cooked sausage, onion and mushroom mixture, dried cranberries, cooked rice, chopped kale, and ¾ cup of Parmigiano-Reggiano.
- Stuff the Pumpkins: Transfer the pumpkin bottoms to a large cast-iron pan. Stuff each pumpkin with the sausage, rice, and cranberry mixture, heaping it on top. Sprinkle with the remaining Parmigiano-Reggiano.
- Bake: Reduce the oven temperature to 350 degrees F. Bake for 15-20 minutes or until the pumpkins are soft and the stuffing is heated through.
- Serve: Serve hot, placing the pumpkin tops back on the pumpkins for a charming presentation.
Servings and Timing
- Servings: 8-10
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Total Time: 50-60 minutes
Variations
- Vegetarian Option: Use plant-based sausage or omit the sausage entirely for a vegetarian version.
- Different Nuts: Substitute the pecans with walnuts or almonds.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the sausage mixture for some extra heat.
Storage and Reheating
- Storage: Store leftover stuffed pumpkins in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350 degrees F for 10-15 minutes until heated through. You can also microwave individual servings for 2-3 minutes.
10 FAQs
- Can I use larger pumpkins? Yes, but adjust the cooking time as larger pumpkins will take longer to roast.
- Can I use pre-cooked rice? Yes, you can use pre-cooked rice instead of the microwaveable variety.
- What if I can’t find mini pumpkins? You can use small regular pumpkins or squash like acorn squash.
- Can I make this ahead of time? Yes, you can prepare the stuffed pumpkins a day in advance and bake them before serving.
- Can I freeze these stuffed pumpkins? Yes, freeze the stuffed pumpkins before baking. Thaw and bake as directed when ready to serve.
- How can I make this recipe gluten-free? Ensure the sausage and rice are gluten-free, and use gluten-free broth if needed.
- What can I serve with these stuffed pumpkins? They are great on their own but can be served with a side salad or steamed vegetables.
- How do I know when the pumpkins are done? The pumpkins should be tender when pierced with a fork and the stuffing should be hot throughout.
- Can I add other vegetables to the stuffing? Yes, feel free to add other vegetables like bell peppers or zucchini.
- Can I use a different type of cheese? Yes, you can substitute the Parmigiano-Reggiano with another hard cheese like Pecorino Romano or Grana Padano.
Conclusion
Sausage, Rice, and Cranberry Stuffed Mini Pumpkins are a delightful fall dish that offers a unique and festive presentation. The combination of savory sausage, sweet cranberries, and tender pumpkin creates a flavorful and satisfying meal. Whether you’re hosting a holiday gathering or simply enjoying a cozy dinner, this dish is sure to impress. Enjoy the seasonal flavors and the charming presentation of this comforting recipe!
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Sausage, Rice, and Cranberry Stuffed Mini Pumpkins
- Total Time: 0 hours
- Yield: 8–10 servings 1x
Description
This festive dish features mini pumpkins filled with a savory and slightly sweet mixture of ground pork sausage, quinoa rice, dried cranberries, and crunchy pecans. Baked until tender, these stuffed pumpkins make a delightful and seasonal meal perfect for fall gatherings.
Ingredients
Scale
- 8–10 mini pumpkins
- 2–3 tablespoons olive oil
- 1 pound ground pork sausage
- ¾ cup chopped sweet onion
- 1 cup roughly chopped crimini mushrooms
- ½ cup apple cider
- 1 cup chopped raw pecans
- ⅛ teaspoon nutmeg
- 2 teaspoons chopped fresh thyme
- 1 cup dried cranberries
- 1 package Seeds of Change Quinoa Brown and Red Rice
- 1 cup chopped kale leaves
- 1 cup shredded Parmigiano-Reggiano
Instructions
- Preheat your oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Slice the tops off the mini pumpkins and scoop out the seeds. Rub the pumpkins and tops with olive oil and sprinkle with salt and pepper. Place the pumpkins (with their tops on) on the prepared baking sheet. Roast for 15-20 minutes or until the pumpkins are just tender.
- In a medium skillet, heat a tablespoon of olive oil over medium-high heat. Add the sausage and cook until browned. Season with salt and pepper, then drain excess grease and set aside.
- In the same skillet, add onions and mushrooms and cook until tender. Add apple cider, deglaze the pan, and stir in pecans, nutmeg, and thyme. Cook until the liquid is slightly reduced (4-5 minutes). Remove from heat.
- Microwave the Seeds of Change Quinoa, Brown and Red Rice according to package directions.
- In a large bowl, combine sausage, onion and mushroom mixture, dried cranberries, rice, kale, and ¾ cup of Parmigiano-Reggiano.
- Transfer the pumpkin bottoms to a large cast-iron pan. Stuff the pumpkins with the sausage mixture, heaping it on top. Sprinkle with remaining Parmigiano-Reggiano.
- Reduce oven temperature to 350 degrees F. Bake for 15-20 minutes until the pumpkins are soft and the stuffing is heated through.
- Serve hot with pumpkin tops placed back on the pumpkins.
Notes
The stuffing can be prepared ahead of time and refrigerated until ready to use. You can also substitute the sausage with a plant-based option for a vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mini pumpkin
- Calories: 320 kcal
- Sugar: 12g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 30mg