Why Make This Recipe
Stuffed mini pumpkins are a delightful dish that brings warmth and comfort to your table. They are perfect for fall gatherings, Halloween parties, or just a cozy family dinner. Not only are they visually adorable, but they are also packed with flavor. Plus, this recipe is versatile; you can adjust the filling to suit your taste. Making stuffed mini pumpkins is a fun way to celebrate the season with delicious, seasonal ingredients.
How to Make Stuffed Mini Pumpkins
Ingredients:
- Mini pumpkins
- Ground beef
- Pumpkin puree
- Onion
- Garlic
- Herbs (e.g., thyme, rosemary)
- Salt
- Pepper
- Olive oil
Directions:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the mini pumpkins and scoop out the seeds.
- In a pan, heat olive oil over medium heat. Sauté chopped onion and garlic until translucent.
- Add ground beef and cook until browned.
- Stir in pumpkin puree and herbs. Season with salt and pepper.
- Stuff the mixture into the hollowed pumpkins.
- Place the pumpkins in a baking dish with a little water and cover with foil.
- Bake for about 30-40 minutes until the pumpkins are tender.
- Serve warm and enjoy your hearty meal.
How to Serve Stuffed Mini Pumpkins
Serve stuffed mini pumpkins warm on a large platter. They can be a main dish or a side. A simple green salad pairs nicely with them for a balanced meal. Feel free to sprinkle some extra herbs or cheese on top for added flavor.
How to Store Stuffed Mini Pumpkins
If you have leftovers, allow the stuffed mini pumpkins to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven until warm, or microwave them for a quick option.
Tips to Make Stuffed Mini Pumpkins
- Choose small, firm pumpkins that can stand upright.
- Don’t be afraid to experiment with the filling! You can add rice, beans, or different vegetables.
- For a vegetarian version, substitute the ground beef with lentils or mushrooms.
Variation
For a different twist, you can use different proteins like turkey or chicken. You can also add cheese to the filling or use quinoa for a healthier option.
FAQs
Can I make stuffed mini pumpkins ahead of time?
Yes, you can prepare the filling in advance and stuff the pumpkins the day you plan to bake them.
What can I serve with stuffed mini pumpkins?
These mini pumpkins go great with a green salad or your favorite potato dish.
Can I freeze stuffed mini pumpkins?
Yes, you can freeze them. Wrap each stuffed pumpkin tightly and store them in the freezer for up to a month. When ready to eat, thaw and reheat in the oven.
Stuffed Mini Pumpkins
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Description
Delightful stuffed mini pumpkins filled with ground beef, pumpkin puree, and herbs, perfect for fall gatherings.
Ingredients
- 4 mini pumpkins
- 1 lb ground beef
- 1 cup pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp herbs (e.g., thyme, rosemary)
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the mini pumpkins and scoop out the seeds.
- In a pan, heat olive oil over medium heat. Sauté chopped onion and garlic until translucent.
- Add ground beef and cook until browned.
- Stir in pumpkin puree and herbs. Season with salt and pepper.
- Stuff the mixture into the hollowed pumpkins.
- Place the pumpkins in a baking dish with a little water and cover with foil.
- Bake for about 30-40 minutes until the pumpkins are tender.
- Serve warm and enjoy your hearty meal.
Notes
Choose firm pumpkins that can stand upright. Feel free to experiment with the filling! A simple green salad pairs nicely.