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
Scale
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.
