Description
A delicious and comforting recipe featuring mini pumpkins stuffed with a savory mixture of ground beef, pumpkin puree, aromatic herbs, and spices. Perfect for fall dinner parties or cozy family meals, these roasted stuffed mini pumpkins are as beautiful as they are flavorful.
Ingredients
Scale
Mini Pumpkins
- 10 mini pumpkins
Filling
- 1 lb (450 g) ground beef
- 1 can (15 oz / 425 g) pumpkin puree
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 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
For Cooking
- 6 tbsp olive oil (divided, 3 tbsp + 2 tbsp + 1 tbsp for brushing)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C / Gas Mark 6) to prepare for roasting the stuffed pumpkins.
- Prepare Mini Pumpkins: Rinse the mini pumpkins thoroughly and pat them dry. Cut off the tops and scoop out all seeds and pulp from inside to create a hollow cavity for the stuffing. Set pumpkins and tops aside.
- Sauté Onion and Garlic: Heat 3 tbsp of olive oil in a pan over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent, approximately 3 to 5 minutes.
- Mix Stuffing: In a large mixing bowl, combine ground beef, pumpkin puree, sautéed onion and garlic, pumpkin pie spice, salt, black pepper, and chopped fresh herbs (thyme, oregano, sage). Gently stir to incorporate all ingredients evenly.
- Assemble Pumpkins: Grease a casserole dish or cast-iron skillet with 2 tbsp olive oil. Place mini pumpkins in the dish, brush each pumpkin’s outside with olive oil, and sprinkle generously with salt and pepper. Fill each pumpkin cavity with the prepared meat mixture until all pumpkins are stuffed. Place the pumpkin tops back on and brush them with remaining olive oil.
- Roast: Put the stuffed mini pumpkins in the preheated oven and roast for 30 to 35 minutes. The pumpkins should be tender and the filling fully cooked.
- Serve: Remove the pumpkins from the oven and serve hot as an impressive and tasty main dish.
Notes
- Make sure to remove all pumpkin seeds and pulp to avoid excess moisture inside the pumpkins.
- If mini pumpkins are not available, small squat pumpkins or large bell peppers can be used as an alternative.
- You can adjust seasoning and herbs according to your preference for a more personalized flavor.
- For a vegetarian version, substitute ground beef with cooked lentils or mushrooms.
- Use fresh herbs wherever possible for the best aromatic flavor.
- Allow the stuffed pumpkins to rest for 5 minutes before serving to let the juices settle.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mini pumpkin
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: stuffed mini pumpkins, ground beef pumpkin recipe, roasted stuffed pumpkins, fall recipes, savory pumpkin dish
