Description
Stuffed Mini Pumpkins are a festive and nourishing Halloween dinner idea. With tender roasted pumpkin bowls filled with savory stuffing, they’re cozy, customizable, and perfect as a fall centerpiece for parties or family meals.
Ingredients
Scale
- 4–6 mini pumpkins (sugar pumpkins or other edible varieties)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked grains (quinoa, rice, or farro)
- 1 cup cooked protein (chickpeas, lentils, or ground turkey)
- 1/2 cup chopped kale or spinach
- 1/4 cup dried cranberries or chopped apple (optional)
- 1/4 cup grated cheese (cheddar or parmesan)
- Salt and pepper to taste
- 1/2 teaspoon thyme or sage (dried or fresh)
Instructions
- Preheat oven to 375°F (190°C).
- Slice off the tops of the mini pumpkins, like a jack-o’-lantern, and scoop out the seeds and strings.
- Place pumpkins on a baking sheet, drizzle with olive oil, and roast cut-side down for 20–30 minutes, or until fork-tender.
- While pumpkins roast, heat olive oil in a skillet. Sauté onion and garlic until soft.
- Stir in cooked grains, protein, greens, and spices. Cook until heated through and well combined.
- Flip the roasted pumpkins upright, season the insides with salt, and fill each with a generous spoonful of the prepared filling.
- Sprinkle cheese on top of the filling.
- Return the stuffed mini pumpkins to the oven for another 10–15 minutes, until the cheese is melted and bubbling.
Notes
- Always use edible sugar or pie pumpkins, not decorative ones.
- Customize fillings with Italian-style ingredients, Tex-Mex flavors, or a vegan option.
- Salt the inside of the pumpkin before stuffing to enhance taste.
- The dish can be assembled ahead and baked before serving, or baked fully and reheated.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin