Savory Sausage Stuffed Mini Pumpkins Recipe

Embrace the charm of the autumn season with a recipe that embodies cozy gatherings and hearty flavors – Sausage Rice Cranberry Mini Pumpkins. These adorable mini pumpkins not only serve as a stunning centerpiece but also promise a delightful all-in-one meal that will impress your guests. Picture this: creamy edible pumpkin bowls overflowing with a delectable mix of savory sausage, tart cranberries, and a symphony of rustic ingredients.

Crafted with love and tradition, these Sausage Rice Cranberry Mini Pumpkins have become a staple at my holiday feasts and family gatherings, drawing rave reviews year after year. The sweetness of cranberries adds a delightful twist to the savory goodness tucked inside each pumpkin, creating a symphony of flavors that will leave everyone craving more. Whether it’s a Thanksgiving feast or a casual Sunday dinner in October, these stuffed pumpkins are sure to steal the show.

With hints of nutmeg, thyme, and Parmigiano-Reggiano cheese, each bite of these stuffed pumpkins encapsulates the essence of fall. And the best part? You can customize this recipe to suit your preferences – opt for chicken or turkey sausage for a lighter touch, or swap pecans for walnuts or pumpkin seeds. So, gather your loved ones, savor the warmth of the season, and let these Sausage Rice Cranberry Mini Pumpkins take center stage at your next gathering.

Quick Benefits

• Versatile Dish: Makes a stunning main course for festive dinners or a hearty meal for casual Sunday dinners in October.
• Nutritious Ingredients: Packed with kale, mushrooms, cranberries, and pecans for a balanced and wholesome meal.
• Make-ahead Convenience: Store leftovers in the fridge for up to four days, and reheat in the oven for a quick and easy meal.

Why You’ll Love This Savory Sausage Stuffed Mini Pumpkins Recipe Recipe

• Unforgettable Fall Centerpiece: This dish will be the talk of the table with its rustic flavors and charming presentation as each mini pumpkin becomes a creamy edible bowl stuffed with savory sausage and tart cranberry goodness.
• Family Favorite: Perfect for holiday potlucks or cozy Sunday dinners, this recipe consistently impresses guests and keeps family members coming back for more every year.
• Balanced Flavors: The pop of sweetness from the cranberries complements the savory mix of sausage, mushrooms, and kale, creating a well-rounded and delicious bite every time.
• Make-ahead and Reheat: This dish stores beautifully, making it ideal for meal prep or leftovers. Simply reheat in the oven for a rich and flavorful meal every time.
• Customizable: Easily adapt the recipe to your preferences by swapping out ingredients like the type of sausage, nuts, or greens used in the stuffing.
• Versatile Dish: Can be served as a show-stopping main course for festive dinners, paired with a variety of sides like apple salad, roasted root vegetables, or even as a casserole for larger crowds.
• Modern Twist on Tradition: By using pumpkins, a classic fall ingredient in North American cooking, this dish pays homage to traditional fall harvest ingredients while adding a creative and modern flair.

Ingredients for Savory Sausage Stuffed Mini Pumpkins Recipe

Pumpkins

• 8 to 10 mini pumpkins

Cooking Oil

• 2 to 3 tablespoons olive oil

Meat

• 1 pound ground pork sausage

Vegetables

• 1 cup chopped kale leaves
• 3/4 cup chopped sweet onion
• 1 cup roughly chopped crimini mushrooms

Liquid

• 1/2 cup apple cider

Nuts and Seeds

• 1 cup chopped raw pecans

Seasonings

• Kosher salt, to taste
• 2 teaspoons chopped fresh thyme
• 1/8 teaspoon ground nutmeg
• Fresh ground black pepper, to taste

Fruits

• 1 cup dried cranberries

Grains

• 1 package Seeds of Change Quinoa Brown and Red Rice (about 8.5 ounces; microwavable)

Cheese

• 1 cup shredded Parmigiano-Reggiano cheese

Pro Tips for Savory Sausage Stuffed Mini Pumpkins Recipe

Pro tips for making Sausage Rice Cranberry Mini Pumpkins: To streamline the cooking process, prepare the filling and roast the pumpkins in advance, then assemble and bake right before serving to save time on the day of your meal. If you have dietary restrictions or preferences, feel free to swap out ingredients such as using chicken or turkey sausage, walnuts, or pumpkin seeds instead of pecans, or even opting for a plant-based sausage for a different flavor profile. For a visually appealing presentation, stick with mini pumpkins, but acorn squash or small sugar pumpkins can also be used interchangeably.

Enhance the flavors of the dish by experimenting with different ingredient variations like using dried cherries or apricots instead of cranberries, or incorporating roasted sweet potatoes into the filling for added depth. If you’re catering to a larger group, consider doubling the stuffing recipe and baking it as a separate casserole alongside the pumpkins to ensure there’s enough for everyone. Complement the hearty stuffed pumpkins with light salads, roast vegetables, or crusty bread to balance out the warm and savory flavors of the dish and create a well-rounded meal experience.

How to Make Savory Sausage Stuffed Mini Pumpkins Recipe

Step 1: Preheat Oven and Prepare Pumpkins

Preheat oven to 400°F (204°C) and line a baking sheet with aluminum foil. Cut off the tops of mini pumpkins, remove seeds, brush with olive oil, and season with salt and pepper.

Step 2: Roast Pumpkins

Place pumpkins with tops on a lined baking sheet. Roast in the oven for 15-20 minutes until tender. Remove and set aside.

Step 3: Cook Sausage

In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil. Cook pork sausage until thoroughly cooked, breaking it up with a spatula. Season with salt and pepper, then drain excess fat and set aside.

Step 4: Sauté Vegetables and Nuts

In the same pan, sauté onions and mushrooms until softened. Add apple cider to deglaze the pan, scraping up any browned bits. Stir in chopped pecans, nutmeg, and thyme, and cook until liquid reduces slightly, about 4 to 5 minutes. Remove from heat.

Step 5: Prepare Rice Blend

Prepare the Seeds of Change Quinoa Brown and Red Rice package in the microwave following the manufacturer’s directions.

Step 6: Combine Filling

Combine cooked sausage, sautéed onion, mushrooms, dried cranberries, heated quinoa and rice blend, chopped kale, and 3/4 cup shredded Parmigiano-Reggiano cheese in a large bowl.

Step 7: Fill Pumpkins

Lower oven temperature to 350°F (177°C). Place roasted pumpkin halves in a large cast-iron pan. Fill each pumpkin with the mixture, mounding as necessary. Sprinkle the remaining Parmigiano-Reggiano cheese on top.

Step 8: Bake Stuffed Pumpkins

Bake uncovered stuffed pumpkins for 15-20 minutes until pumpkin flesh is tender and stuffing is heated through.

Step 9: Serve

Serve the stuffed pumpkins hot with the roasted pumpkin tops placed back on top before serving.

Storage Tips

To store the finished Sausage Rice and Cranberry Stuffed Mini Pumpkins, allow them to cool completely before placing the leftovers in airtight containers in the refrigerator. The stuffed pumpkins can be stored this way for up to four days. When ready to enjoy again, reheat the pumpkins in the oven at 300 degrees Fahrenheit until warmed through. Note that the pumpkin skin may soften slightly upon reheating, but the rich flavors of the dish remain intact.

For those looking to make variations of this dish, consider using different types of sausage such as chicken or turkey for a lighter flavor profile. If you have dietary restrictions or preferences, you can also opt for plant-based sausage as a substitute for pork. Additionally, feel free to experiment with alternative ingredients like walnuts or pumpkin seeds in place of pecans, or baby spinach or Swiss chard instead of kale. These adjustments can cater to different tastes and dietary needs while maintaining the essence of this festive fall dish.

Ingredient Substitutions

If you prefer a lighter option, consider swapping the pork sausage for ground chicken or turkey, or choose a plant-based sausage alternative for a vegetarian option. This substitution can adjust the flavor profile to suit your preferences or dietary needs.

While mini pumpkins create a stunning presentation, you can use acorn squash or small sugar pumpkins if mini pumpkins are not readily available. These alternatives will still provide a similar taste and texture to the dish, maintaining its essence while offering a different aesthetic.

To streamline your meal prep, you can make the filling and roast the pumpkins ahead of time. Simply store them separately and assemble and bake the stuffed pumpkins just before serving to ensure a fresh and warm dish. This make-ahead option can be convenient for busy days or when hosting guests.

Serving Suggestions

For an elegant presentation, serve the Sausage Rice Cranberry Stuffed Mini Pumpkins as individual main courses on a large platter. Arrange them in a circle, drizzle with a balsamic reduction, and sprinkle with freshly chopped parsley for a pop of color. The combination of the savory sausage, tart cranberries, and creamy pumpkin creates a flavorful and visually stunning dish that will impress your guests.

If you’re looking to add a touch of creativity to your fall table, consider serving the stuffed pumpkins as part of a harvest-themed buffet. Place the pumpkins on a bed of autumn leaves and surround them with seasonal fruits, cheeses, and crackers. This setup not only showcases the hearty flavors of the dish but also adds a festive and inviting atmosphere to your gathering.

FAQs for Savory Sausage Stuffed Mini Pumpkins Recipe

Can I use a different type of sausage in this recipe?

Yes, chicken or turkey sausage, or even plant-based options, can substitute for pork according to your preference.

Can I use a different type of squash if I can’t find mini pumpkins?

For presentation, mini pumpkins work best, but you may use acorn squash or small sugar pumpkins.

Can I prepare this dish ahead of time?

You can prepare the filling and roast the pumpkins in advance, then stuff and bake just before serving.

What if I need to make a nut-free version of this dish?

Absolutely. Leave out the pecans or replace them with sunflower seeds for a nut-free version.

Conclusion

I hope you enjoyed creating and savoring these delightful Sausage Rice Cranberry Mini Pumpkins as much as I do. The blend of savory sausage, sweet cranberries, and nutty rice nestled in a tender pumpkin bowl truly encapsulates the essence of fall. Don’t be afraid to get creative with the ingredients – make it your own with different meats, nuts, or even alternative squash varieties.

Whether you serve these mini pumpkins as a show-stopping centerpiece for a festive dinner or simply enjoy them on a cozy autumn evening, they are sure to bring warmth and joy to your table. So whip up a batch, gather your loved ones, and indulge in the comforting flavors of the season with these delicious Sausage Rice Cranberry Mini Pumpkins. Happy cooking!