Description
Deliciously stuffed mini pumpkins, perfect for a cozy fall dinner.
Ingredients
Scale
- 10 mini pumpkins
- 1 lb / 450 g ground beef
- 1 can (15 oz / 425 g) pumpkin puree
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 6 tbsp olive oil
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp pumpkin pie spice
- 1/2 tbsp fresh thyme
- 1/2 tbsp fresh oregano
- 1/2 tbsp fresh sage, chopped
Instructions
- Preheat your oven to 400°C / 200°C / gas mark 6.
- To prepare the mini pumpkins, rinse them well and pat dry. Then cut off the tops and scoop out the seeds and pulp. Set aside.
- Heat 3 tbsp olive oil in a pan over medium heat. Add the onion and garlic and sauté until fragrant, about 3 to 5 minutes.
- Add the minced meat, pumpkin puree, sautéed onion and garlic, pumpkin pie spice, salt, pepper, and herbs to a large mixing bowl. Gently stir until everything is well combined.
- Grease a casserole dish or cast-iron skillet with 2 tbsp olive oil and add the mini pumpkins. Brush each pumpkin with oil and sprinkle generously with salt and pepper. Fill each pumpkin cavity with the ground beef mixture until all mini pumpkins have been evenly filled. Top with the pumpkin stems. Brush the tops with oil.
- Place the pumpkins in the preheated oven and cook for 30 to 35 minutes, until the pumpkins are soft and tender and the stuffing has cooked through.
- Remove the stuffed mini pumpkins from the oven and serve hot.
Notes
- Ensure to use small to medium-sized pumpkins for even cooking.
- You can substitute ground beef with turkey for a lighter version.
- Feel free to add other herbs according to your taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Keywords: stuffed pumpkins, fall recipes, pumpkin recipes