If you love the cozy flavors of fall wrapped up in a fun, edible bowl, this Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe will instantly become a go-to favorite. There’s something magical about roasting mini pumpkins until tender, then filling them with a savory mix of browned sausage, nutty rice, sweet cranberries, and fragrant herbs. Each bite is a beautiful balance of hearty textures and bright flavors, all nestled inside a natural pumpkin shell that’s perfectly portioned for sharing. Whether you’re planning a festive family dinner or looking for a show-stopping dish to bring to a gathering, this recipe delivers warmth and wow in every bite.
Ingredients You’ll Need
The magic of this Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe lies in its straightforward, wholesome ingredients that come together effortlessly. Each one plays a vital role—from the fresh herbs that add aroma and zest, to the creamy cheese that binds the flavors, and of course, the perfectly roasted mini pumpkins that act as natural serving bowls. Let’s dive into the essentials that make this dish shine.
- Mini pumpkins (8-10): Choose sturdy ones with smooth skin for easy scooping and roasting.
- Olive oil (2-3 tablespoons): Adds richness and helps achieve a beautiful roasted finish on the pumpkins and vegetables.
- Ground pork sausage (1 pound): Provides the hearty, savory base that makes this stuffing robust and flavorful.
- Sweet onion (¾ cup, chopped): Tender and slightly sweet, it mellows out the sausage’s richness.
- Crimini mushrooms (1 cup, roughly chopped): Earthy notes and a meaty texture that deepen the filling’s complexity.
- Apple cider (½ cup): A splash of sweetness and acidity to deglaze the pan and brighten flavors.
- Chopped raw pecans (1 cup): Adds a lovely crunch and buttery undertone.
- Nutmeg (⅛ teaspoon): Just a hint to enhance the pumpkin’s natural sweetness and warmth.
- Fresh thyme (2 teaspoons, chopped): Infuses subtle herbal notes that tie all the ingredients together.
- Dried cranberries (1 cup): Bursts of tartness contrast beautifully with the savory sausage.
- Seeds of Change Quinoa Brown and Red Rice (1 package): Nutritious, fluffy grains that add texture and soak up all the delicious flavors.
- Kale leaves (1 cup, chopped): A vibrant touch of green and a boost of nutrition.
- Parmigiano-Reggiano (1 cup, shredded): Creamy, salty cheese that crowns the stuffing with indulgence.
How to Make Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe
Step 1: Roast the Mini Pumpkins
Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with foil for easy cleanup. Carefully slice the tops off each mini pumpkin and scoop out all the seeds and fibrous bits until the shells are hollow. Give the pumpkins and their tops a good rub with olive oil, seasoning them with salt and pepper to enhance their natural sweetness. Pop them onto the baking sheet with the tops on and roast for about 15 to 20 minutes until they’re tender enough to pierce with a fork but still hold their shape.
Step 2: Brown the Sausage
While the pumpkins roast, heat a tablespoon of olive oil in a skillet over medium-high heat. Toss in the ground pork sausage and cook it until every bit turns golden brown and mouthwateringly savory. Season lightly with salt and pepper, drain any excess grease, and set the sausage aside for layering into the stuffing mixture.
Step 3: Sauté the Veggies and Add Flavor
In the same skillet, sauté the chopped sweet onion and crimini mushrooms until they soften and develop their rich earthy flavor. Pour in the apple cider to deglaze the pan, scraping up all those flavorful brown bits stuck to the skillet. Stir in the chopped pecans for a satisfying crunch, a pinch of nutmeg for warmth, and fresh thyme for a fragrant finish. Let this simmer until the cider reduces slightly, which concentrates the flavors beautifully. Then remove the skillet from heat.
Step 4: Prepare the Rice
While you’re building those layers of flavor, microwave the package of Seeds of Change Quinoa Brown and Red Rice according to the instructions. These whole grains bring a delightful chewiness and hearty texture that make the stuffing both filling and nutritious.
Step 5: Mix the Stuffing
In a large bowl, combine the browned sausage, sautéed onion and mushroom mixture, dried cranberries for bursts of tartness, the cooked quinoa and rice, chopped kale leaves for freshness, and three-quarters of the shredded Parmigiano-Reggiano. This vibrant mixture is the heart of your stuffed mini pumpkins, packed with sweet, savory, and nutty layers of flavor.
Step 6: Stuff and Bake the Pumpkins
Transfer the hollowed pumpkin bottoms to a cast-iron pan to contain the filling juices while baking. Spoon generous heaping mounds of the sausage and rice mixture into each pumpkin until filled to the brim. Sprinkle the remaining Parmigiano-Reggiano on top for a golden, cheesy crust. Lower the oven temperature to 350 degrees Fahrenheit and bake the stuffed pumpkins for 15-20 minutes. They’ll become tender and the stuffing will be hot and bubbly.
Step 7: Finish and Serve
Once baked, place each pumpkin top back on as a charming lid, creating a playful presentation. Serve the pumpkins piping hot and watch your guests marvel at both the flavor and the feast-worthy appearance.
How to Serve Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe
Garnishes
To make your presentation even more inviting, sprinkle a little freshly chopped parsley or thyme over the pumpkins just before serving. A light drizzle of good-quality olive oil or a few crunchy toasted pecans can also add texture and an elegant finish that will impress friends and family alike.
Side Dishes
This dish is wonderfully filling on its own, but if you want to round out the meal, consider serving it alongside a crisp autumn salad with tangy vinaigrette or some simple roasted root vegetables. A creamy soup or a fresh green bean almondine would also complement the flavors perfectly without overpowering the star of the table.
Creative Ways to Present
For a festive touch, arrange the stuffed mini pumpkins on a rustic wooden board surrounded by sprigs of fresh herbs, dried cranberries, and whole pecans. During holiday dinners, placing them amid colorful gourds and warm candlelight creates a magical centerpiece that doubles as a delicious conversation starter.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe, allow them to cool completely before storing. Wrap each stuffed pumpkin tightly with plastic wrap or transfer the stuffing to an airtight container. It will keep well in the refrigerator for up to 3 days, making a great next-day lunch or easy reheat supper.
Freezing
You can freeze the stuffing mixture separately before baking. Place it in a freezer-safe container or bag, leaving some room for expansion, and label it. Freeze for up to 2 months. When ready to use, thaw overnight in the fridge, stuff fresh mini pumpkins, and proceed with baking as outlined in the recipe.
Reheating
To reheat, cover the stuffed pumpkin with foil to prevent drying out and warm it in a 350-degree oven for about 15-20 minutes or until heated through. Microwaving works in a pinch but tends to soften the pumpkin texture more, so the oven method is best to enjoy that perfect roasted bite.
FAQs
Can I use different types of sausage for this recipe?
Absolutely! While ground pork sausage is traditional, feel free to experiment with turkey, chicken, or even a spicy Italian sausage depending on your flavor preference. Just adjust the seasoning accordingly to balance the heat or sweetness.
What if I can’t find mini pumpkins? Can I use regular-sized pumpkins?
You can, but regular pumpkins are much larger and will require significantly more stuffing and longer cooking times. Mini pumpkins are perfect little packages and make serving simpler, especially for parties or family dinners.
Is there a vegetarian version of this stuffed pumpkin recipe?
Yes! You can replace the sausage with hearty mushrooms, lentils, or a plant-based protein crumble. Add extra herbs and nuts to maintain the texture and flavor balance. The rest of the ingredients remain the same and just as delicious.
Do I need to peel the pumpkin before roasting or eating?
No peel necessary here. Roasting softens the pumpkin flesh inside the skin, making it tender enough to scoop out and eat along with the stuffing. The skin also helps keep everything intact during baking and adding that rustic appeal.
Can I prep the stuffing mixture a day ahead?
Definitely! Preparing the stuffing the day before saves time and allows the flavors to meld even more. Just store it covered in the fridge and stuff the pumpkins when you’re ready to bake.
Final Thoughts
There’s nothing quite like the comfort and charm of this Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe to bring everyone together around the table. With each roasted pumpkin filled to the brim with savory sausage, fragrant herbs, and bursts of cranberry sweetness, this dish turns simple ingredients into an unforgettable meal. I can’t wait for you to try it and experience how it elevates your fall dinners into a celebration of flavors and fun!
Print
Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This delightful recipe features mini pumpkins stuffed with a flavorful mixture of ground pork sausage, quinoa and rice blend, cranberries, pecans, and kale, topped with Parmigiano-Reggiano cheese. The pumpkins are first roasted to tenderize, then filled and baked to meld all the savory and sweet flavors for a perfect fall-inspired dish ideal for gatherings or a special family meal.
Ingredients
Mini Pumpkins
- 8–10 mini pumpkins
- 2–3 tablespoons olive oil, divided
- Salt and pepper, to taste
Stuffing
- 1 pound ground pork sausage
- 3/4 cup chopped sweet onion
- 1 cup roughly chopped crimini mushrooms
- 1/2 cup apple cider
- 1 cup chopped raw pecans
- 1/8 teaspoon nutmeg
- 2 teaspoons chopped fresh thyme
- 1 cup dried cranberries
- 1 package Seeds of Change Quinoa Brown and Red Rice (about 2 cups cooked)
- 1 cup chopped kale leaves
- 1 cup shredded Parmigiano-Reggiano, divided
Instructions
- Preheat and prepare pumpkins: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup. Slice the tops off the mini pumpkins and scoop out all the seeds and stringy bits to create hollow shells.
- Roast pumpkins: Rub the insides and outsides of the pumpkins and their tops with olive oil and season with salt and pepper. Place them upright on the prepared baking sheet and roast for 15-20 minutes until they just begin to soften but still hold shape.
- Cook sausage: While pumpkins roast, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the ground pork sausage and cook until browned, breaking it up into small pieces. Season with salt and pepper. Drain excess grease and set the sausage aside.
- Sauté vegetables and deglaze: In the same skillet, add chopped sweet onion and crimini mushrooms. Cook until tender and fragrant. Pour in the apple cider to deglaze the pan, scraping up browned bits. Stir in chopped pecans, nutmeg, and fresh thyme. Simmer until the liquid reduces slightly, about 4-5 minutes. Remove from heat.
- Prepare rice blend: Microwave the Seeds of Change Quinoa Brown and Red Rice according to package instructions until fully cooked and fluffy.
- Mix stuffing ingredients: In a large bowl, combine the cooked sausage, sautéed onion and mushroom mixture, dried cranberries, prepared rice blend, chopped kale, and 3/4 cup of the shredded Parmigiano-Reggiano. Mix well to evenly distribute all ingredients.
- Stuff pumpkins: Transfer the pumpkin bottoms to a large cast-iron skillet or baking dish. Spoon the sausage and rice stuffing mixture into each pumpkin, filling them generously and mounding the filling on top if desired. Sprinkle the remaining 1/4 cup Parmigiano-Reggiano over the stuffed pumpkins.
- Bake stuffed pumpkins: Lower the oven temperature to 350°F (175°C). Bake the stuffed pumpkins for another 15-20 minutes until the pumpkins are tender and the stuffing is heated through and golden on top.
- Serve: Place the pumpkin tops back on the pumpkins and serve hot as an eye-catching, hearty dish perfect for fall or holiday meals.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Fresh herbs like sage or rosemary can be added for more aromatic stuffing.
- Ensure to remove all pumpkin seeds and pulp to prevent sogginess.
- If you don’t have a cast-iron pan, any oven-safe baking dish will work and help contain juices.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
