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