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.