Stuffed Mini Pumpkins with Savory Ground Beef and Pumpkin Puree Recipe
Delight in these savory Stuffed Mini Pumpkins, filled with a flavorful blend of ground beef, pumpkin puree, aromatic herbs, and spices. Roasted to tender perfection, these individual pumpkins make an impressive and comforting dish perfect for fall gatherings or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Mini Pumpkins
- 10 mini pumpkins
Filling
- 1 lb / 450 g ground beef
- 1 can (15 oz / 425 g) pumpkin puree
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 2 tsp salt (divided)
- 1/2 tsp ground black pepper (divided)
- 1 tsp pumpkin pie spice
- 1/2 tbsp fresh thyme
- 1/2 tbsp fresh oregano
- 1/2 tbsp fresh sage, chopped
Other
- 6 tbsp olive oil (divided: 3 tbsp for sautéing, 2 tbsp for greasing, remaining for brushing)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C / gas mark 6) to prepare for roasting the stuffed mini pumpkins.
- Prepare the mini pumpkins: Rinse the mini pumpkins thoroughly and pat them dry. Cut off the tops and carefully scoop out all the seeds and pulp, creating space for the stuffing. Set the cleaned 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, sautéing until fragrant and softened, about 3 to 5 minutes.
- Mix stuffing: In a large mixing bowl, combine the ground beef, pumpkin puree, sautéed onion and garlic, pumpkin pie spice, 2 teaspoons of salt, 1/2 teaspoon of ground black pepper, fresh thyme, oregano, and sage. Gently stir until all ingredients are well incorporated.
- Assemble pumpkins: Grease a casserole dish or cast-iron skillet with 2 tablespoons of olive oil. Place the mini pumpkins in the dish and brush each pumpkin inside and out with the remaining olive oil, then sprinkle generously with salt and pepper. Fill each pumpkin cavity evenly with the prepared meat mixture. Replace the pumpkin tops and brush them with olive oil.
- Roast: Place the stuffed mini pumpkins in the preheated oven and roast for 30 to 35 minutes. The pumpkins should become soft and tender, and the stuffing fully cooked through.
- Serve: Remove from the oven carefully and serve the stuffed mini pumpkins hot for a hearty and festive meal.
Notes
- Choose firm mini pumpkins that are small enough to serve as individual portions.
- Fresh herbs can be substituted with dried herbs; reduce amounts by half if doing so.
- If preferred, ground turkey or chicken can substitute beef for a lighter version.
- To speed up cooking, partially cook the ground beef mixture before stuffing the pumpkins.
- Serve with a side salad or roasted vegetables for a complete meal.
Keywords: stuffed mini pumpkins, pumpkin recipe, ground beef stuffing, roasted pumpkins, fall recipes, savory pumpkin dish