Description
Deliciously hearty stuffed mini pumpkins filled with a savory blend of ground beef, pumpkin puree, aromatic herbs, and spices, roasted to tender perfection. This warm, comforting dish combines the natural sweetness of pumpkin with flavorful meat stuffing, perfect for a festive meal or cozy dinner.
Ingredients
Scale
Mini Pumpkins
- 10 mini pumpkins
Meat and Vegetables
- 1 lb / 450 g ground beef
- 1 large yellow onion, diced
- 2 garlic cloves, minced
Other Ingredients
- 1 can (15 oz / 425 g) pumpkin puree
- 6 tbsp olive oil (divided)
- 2 tsp salt (plus extra for sprinkling)
- 1/2 tsp ground black pepper (plus extra for sprinkling)
- 1 tsp pumpkin pie spice
- 1/2 tbsp fresh thyme
- 1/2 tbsp fresh oregano
- 1/2 tbsp fresh sage, chopped
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C / Gas Mark 6) to get it ready for roasting the stuffed pumpkins.
- Prepare the mini pumpkins: Rinse the mini pumpkins thoroughly and pat them dry with a clean towel. Cut off the tops of each pumpkin and carefully scoop out the seeds and pulp to create cavities for the stuffing. Set the prepared pumpkins aside.
- Sauté onion and garlic: Heat 3 tablespoons of olive oil in a pan over medium heat. Add the diced onion and minced garlic and sauté for 3 to 5 minutes until fragrant and translucent.
- Mix stuffing: In a large mixing bowl, combine the sautéed onion and garlic, ground beef, pumpkin puree, pumpkin pie spice, salt, black pepper, and fresh herbs (thyme, oregano, and sage). Gently stir the mixture until all ingredients are well combined.
- Assemble pumpkins: Grease a casserole dish or cast-iron skillet with 2 tablespoons of olive oil. Place the hollowed mini pumpkins in the dish, brush each pumpkin inside and out with olive oil, and sprinkle generously with salt and pepper. Fill each pumpkin cavity evenly with the beef and pumpkin mixture. Replace the pumpkin tops and brush them with olive oil as well.
- Roast: Put the casserole dish with the stuffed pumpkins into the preheated oven and roast for 30 to 35 minutes, or until the pumpkins are tender and the filling is fully cooked through.
- Serve: Remove the stuffed mini pumpkins from the oven and serve them hot as a visually stunning and flavorful main dish.
Notes
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
- Be careful when scooping out the pumpkins to avoid piercing the walls, which could cause the filling to leak.
- Fresh herbs can be substituted with 1 teaspoon of dried thyme, oregano, and sage if fresh herbs are not available.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
- Adjust seasoning to taste before stuffing the pumpkins to ensure the flavor balance is to your liking.
Nutrition
- Serving Size: 1 stuffed mini pumpkin
- Calories: 460
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
