If you are searching for a charming, hearty, and visually stunning dish to impress your guests this season, the Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe is an absolute must-try. Imagine tender roasted mini pumpkins filled with a savory blend of spiced sausage, nutty rice, vibrant cranberries, and fresh herbs, all crowned with a golden handful of Parmigiano-Reggiano. This recipe brings together cozy fall flavors and textures in an unforgettable way that will light up your holiday table or any cozy dinner gathering with warmth and joy.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making this recipe standout. Each component brings its own special touch—whether it’s the earthiness of mushrooms, the crunch of pecans, or the tart burst of cranberries—building a harmony of taste, texture, and color you will love.
- Mini pumpkins: Choosing 8-10 small pumpkins is perfect for individual servings and adds beautiful natural bowls.
- Olive oil: Used for roasting and sautéing to add richness and help develop flavor.
- Ground pork sausage: Provides a savory and juicy base with plenty of seasoning.
- Sweet onion: Adds a gentle sweetness and aroma that balance the savory sausage.
- Crimini mushrooms: Brings earthiness and a meaty texture that deepens the stuffing mix.
- Apple cider: A splash of cider adds subtle acidity and sweetness to deglaze the pan.
- Chopped raw pecans: For a satisfying nutty crunch that contrasts beautifully with softer ingredients.
- Nutmeg: Just a hint enhances the warmth and complexity of the stuffing.
- Fresh thyme: This herb adds an aromatic, slightly minty note that perfumes the dish.
- Dried cranberries: Bursts of tartness that brighten every bite.
- Quinoa Brown and Red Rice blend: Using a packaged blend makes preparation easy while ensuring a nutty, chewy texture.
- Chopped kale leaves: Adds a pop of green and a mild bitterness to balance richness.
- Parmigiano-Reggiano: A generous amount creates a savory, nutty finish that melts beautifully over the top.
How to Make Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe
Step 1: Prepare the Pumpkins
Start by preheating your oven to 400 degrees F and lining a baking sheet with aluminum foil for easy cleanup. Slice the tops off each mini pumpkin carefully, then scoop out the seeds to create your edible serving vessels. Rub the insides and outsides with olive oil, seasoning with salt and pepper to enhance their natural sweetness. Place the pumpkins and their tops on the baking sheet and roast for about 15-20 minutes, or until they’re tender but still hold their shape perfectly.
Step 2: Cook the Sausage
While the pumpkins roast, heat a tablespoon of olive oil in a medium skillet over medium-high heat. Add the ground pork sausage and cook it until browned and fully cooked through. Season with salt and pepper to taste, then drain any excess grease so your stuffing has just the right juicy but not greasy consistency. Set the sausage aside for now.
Step 3: Sauté the Vegetables and Add Flavor
Using the same skillet, toss in the chopped sweet onion and crimini mushrooms. Sauté them gently until they are soft and tender, releasing their wonderful flavor. Pour in the apple cider to deglaze the pan, scraping up any tasty browned bits from the bottom. Stir in the chopped pecans, a pinch of nutmeg, and fresh thyme. Let this mixture cook down for 4 to 5 minutes until the liquid has slightly reduced, making every bite rich and flavorful. Remove the pan from the heat to cool slightly.
Step 4: Prepare the Rice Blend
If you’re using the Seeds of Change Quinoa Brown and Red Rice packet or a similar prepackaged blend, microwave it according to the package directions. This approach keeps the process quick without compromising texture or taste. Once cooked, fluff the rice with a fork to prepare it for combining.
Step 5: Combine the Stuffing Ingredients
In a large mixing bowl, bring together the cooked sausage, savory vegetable mixture, dried cranberries for pops of sweetness, the cooked rice blend, chopped kale, and about three-quarters of your shredded Parmigiano-Reggiano. Mix everything thoroughly so each bite will have a delicious balance of flavors and textures.
Step 6: Stuff and Bake the Mini Pumpkins
Place the roasted pumpkin bottoms into a large cast-iron pan or baking dish. Spoon the sausage and rice filling generously into each pumpkin, piling it up slightly above the rim for a hearty serving. Sprinkle the remaining Parmigiano-Reggiano on top to create a golden crust. Reduce the oven temperature to 350 degrees F, then bake for an additional 15-20 minutes until the pumpkins are soft and the filling is heated through and bubbly.
Step 7: Serve with Style
Once out of the oven, place the pumpkin tops back onto each stuffed pumpkin for a charming presentation. Serve them hot to showcase the blend of savory, sweet, and nutty elements at their absolute best.
How to Serve Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe
Garnishes
For a final flourish, scatter a handful of fresh thyme leaves atop each pumpkin or a few extra pecans for added crunch. A light drizzle of good quality olive oil right before serving can add a lovely sheen and enhance the flavors.
Side Dishes
This stuffed pumpkin dish shines as a centerpiece, but for a fuller meal, serve alongside a crisp green salad with a zesty vinaigrette or roasted autumn vegetables like Brussels sprouts or sweet potatoes. These sides complement the richness and provide contrast in texture and flavor.
Creative Ways to Present
Consider arranging the stuffed mini pumpkins on a rustic wooden board surrounded by fresh herbs or mini gourds to amplify the autumnal feel. You can also serve the filling separately as a warm salad or stuffing alongside a roasted turkey or chicken for a festive flair.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe, allow them to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated portions even better.
Freezing
You can freeze the stuffed pumpkins unbaked or after baking. To freeze unbaked, prepare and stuff the pumpkins as instructed, then wrap tightly in plastic wrap and foil before freezing for up to 2 months. For best results, thaw overnight in the fridge before baking. If freezing cooked pumpkins, cool thoroughly and store in airtight containers, but note the texture of the pumpkin may soften further upon reheating.
Reheating
Reheat refrigerated stuffed pumpkins in a 350 degrees F oven for 15-20 minutes until warmed through. To avoid drying out, cover loosely with foil. Microwaving is possible but can make the pumpkin mushy, so oven reheating is preferable for maintaining that delightful texture.
FAQs
Can I use a different type of sausage for this recipe?
Absolutely! While ground pork sausage works wonderfully, you can swap in turkey sausage, chicken sausage, or even a vegetarian sausage option to suit your preference.
Do I have to use the branded rice blend in the Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe?
No, you can substitute with any cooked grain like wild rice, barley, or even couscous if you prefer. Just keep the texture chewy and hearty for the best result.
What if I can’t find mini pumpkins?
Regular-sized sugar pumpkins can work, but you may need to increase cooking time and portion the stuffing differently. Mini pumpkins offer a perfect individual serving size and presentation.
Can this dish be made vegetarian?
Yes! Omit the sausage and add extra mushrooms, nuts, or even cooked lentils or beans to keep the filling flavorful and protein-packed.
How far ahead can I prepare this dish?
You can assemble the stuffed pumpkins up to a day ahead and refrigerate them before baking. Just allow extra baking time if baking straight from the fridge.
Final Thoughts
I cannot recommend this Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe highly enough for bringing a sense of warmth, festivity, and comfort to your dining table. It’s a dish that’s as fun to make as it is to eat, with layers of flavor and stunning presentation that will have your loved ones asking for seconds. Give it a try—you’re going to fall in love with every bite.
Print
Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8-10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Sausage, Rice, and Cranberry Stuffed Mini Pumpkins are a festive and flavorful dish perfect for fall gatherings. Tender roasted mini pumpkins are filled with a savory mixture of browned ground pork sausage, sautéed onions and mushrooms, pecans, fresh herbs, quinoa and rice blend, dried cranberries, kale, and Parmigiano-Reggiano cheese. Baked until soft and warm, these individual stuffed pumpkins make an impressive and hearty entrée or side dish with a delightful balance of sweet and savory flavors.
Ingredients
Main 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
- â…› teaspoon nutmeg
- 2 teaspoons chopped fresh thyme
- 1 cup dried cranberries
- 1 package Seeds of Change Quinoa Brown and Red Rice (microwavable)
- 1 cup chopped kale leaves
- 1 cup shredded Parmigiano-Reggiano, divided
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F. Line a baking sheet with aluminum foil to prepare for roasting the pumpkins.
- Prepare Pumpkins: Slice the tops off the mini pumpkins and carefully scoop out the seeds to create space for stuffing. Rub the pumpkins and their tops with olive oil and season with salt and pepper. Place the pumpkins with their tops on the prepared baking sheet and roast for 15-20 minutes until they are just tender.
- Cook Sausage: Heat one tablespoon of olive oil in a medium skillet over medium-high heat. Add the ground pork sausage and cook until browned. Season with salt and pepper. Once cooked, drain any excess grease and set the sausage aside.
- Sauté Vegetables and Deglaze: In the same skillet, add the chopped onions and crimini mushrooms. Cook until they become tender and fragrant. Pour in the apple cider to deglaze the pan, scraping up any browned bits. Stir in the chopped pecans, nutmeg, and fresh thyme, cooking until the liquid slightly reduces, about 4-5 minutes. Remove from heat.
- Prepare Rice: Microwave the Seeds of Change Quinoa Brown and Red Rice according to the package instructions until fully cooked.
- Combine Stuffing: In a large mixing bowl, combine the browned sausage, the sautéed onion and mushroom mixture, dried cranberries, cooked rice, chopped kale leaves, and ¾ cup of shredded Parmigiano-Reggiano cheese. Mix thoroughly to distribute all ingredients evenly.
- Stuff Pumpkins: Transfer the pumpkin bottoms to a large cast-iron pan. Generously stuff each pumpkin with the sausage and rice mixture, mounding it on top. Sprinkle the remaining ¼ cup of Parmigiano-Reggiano cheese evenly over the stuffing.
- Bake Stuffed Pumpkins: Reduce the oven temperature to 350 degrees F. Bake the stuffed pumpkins for 15-20 minutes, or until the pumpkins are soft and the stuffing is heated through and slightly golden on top.
- Serve: Serve the stuffed mini pumpkins hot, placing the reserved pumpkin tops back on each pumpkin for a charming presentation.
Notes
- You can substitute ground pork sausage with ground turkey or chicken for a leaner option.
- For a vegetarian version, omit sausage and add extra nuts and mushrooms or a plant-based sausage alternative.
- Be careful not to over-roast the pumpkins initially; they should be tender but still firm enough to hold the stuffing.
- Use fresh herbs for the best flavor; dried thyme can be substituted if fresh is unavailable but reduce quantity to 1 teaspoon.
- Microwaving the rice makes prep quicker, but you can cook it stovetop if preferred.
- This recipe can be prepared a few hours ahead up to the stuffing step, then baked just before serving.
