These adorable mini pumpkins are filled with a savory and slightly sweet stuffing made from sausage, quinoa rice, and cranberries. A perfect fall dish that’s both festive and flavorful!
Why You Will Love This Recipe
This recipe for Sausage, Rice, and Cranberry Stuffed Mini Pumpkins encapsulates the essence of autumn in every bite. The vibrant colors of the mini pumpkins not only make for a stunning presentation but also serve as an edible vessel for a hearty stuffing. The combination of spicy sausage, nutty quinoa, sweet cranberries, and earthy pecans creates a delightful flavor profile that is sure to impress your family and friends. Whether you’re hosting a Thanksgiving feast or simply enjoying a cozy dinner at home, these stuffed pumpkins are sure to become a seasonal favorite.
Introduction
As the leaves turn golden and the air becomes crisp, it’s time to embrace the flavors of fall. One of the most delightful ways to celebrate this season is by cooking with seasonal ingredients, and what better way to do so than with mini pumpkins? These versatile little gourds are not just for decoration; they can be transformed into a stunning dish that’s as delicious as it is beautiful. This recipe for Sausage, Rice, and Cranberry Stuffed Mini Pumpkins brings together the warmth of spices, the sweetness of cranberries, and the heartiness of sausage, all nestled in a tender pumpkin shell. Perfect for gatherings or a cozy family dinner, this dish is sure to warm your heart and satisfy your taste buds.
Ingredients:
- 8-10 mini pumpkins
- 2-3 tablespoons olive oil
- 1 pound ground pork sausage
- ¾ cup chopped sweet onion
- 1 cup roughly chopped crimini mushrooms
- ½ cup apple cider
- 1 cup chopped raw pecans
- ⅛ teaspoon nutmeg
- 2 teaspoons chopped fresh thyme
- 1 cup dried cranberries
- 1 package Seeds of Change Quinoa Brown and Red Rice
- 1 cup chopped kale leaves
- 1 cup shredded Parmigiano-Reggiano
Preparation:
Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil to catch any drippings from the pumpkins.
Step 2: Carefully slice the tops off the mini pumpkins and scoop out the seeds and stringy insides. Rub the outer skin and the cut edges of the pumpkins with olive oil, then season with salt and pepper. Place the pumpkins and their tops on the prepared baking sheet, cut side up, and roast in the oven for 15-20 minutes, or until they are tender.
Step 3: While the pumpkins are roasting, heat a tablespoon of olive oil in a skillet over medium-high heat. Add the ground pork sausage and cook until browned and cooked through, seasoning with salt and pepper. Once cooked, drain any excess grease and set the sausage aside.
Step 4: In the same skillet, add the chopped onions and mushrooms. Sauté until they are tender and the onions are translucent. Pour in the apple cider and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the chopped pecans, nutmeg, and thyme, and cook for an additional 4-5 minutes. Remove the skillet from heat.
Step 5: Prepare the Seeds of Change Quinoa Brown and Red Rice according to the package instructions. In a large mixing bowl, combine the cooked sausage, sautéed onion and mushroom mixture, dried cranberries, cooked quinoa rice, chopped kale, and ¾ cup of shredded Parmigiano-Reggiano. Mix until well combined.
Step 6: Once the mini pumpkins are roasted and tender, remove them from the oven. Place the pumpkin bottoms in a large cast-iron pan and generously stuff each pumpkin with the sausage and rice mixture, heaping it on top. Sprinkle the remaining Parmigiano-Reggiano over the stuffed pumpkins.
Step 7: Reduce the oven temperature to 350°F (175°C) and return the stuffed pumpkins to the oven. Bake for an additional 15-20 minutes, or until the pumpkins are soft and the stuffing is heated through.
Step 8: Serve hot, placing the tops back on the pumpkins for a beautiful presentation. Enjoy this festive dish with your loved ones!
Serving Suggestions:
These stuffed mini pumpkins make for a stunning centerpiece on your dining table. Serve them alongside a fresh green salad drizzled with a light vinaigrette, or pair them with roasted vegetables for a complete meal. A glass of crisp apple cider or a light white wine complements the flavors beautifully.
Tips:
- Choose mini pumpkins that are firm and free of blemishes for the best results.
- Feel free to customize the stuffing by adding your favorite ingredients, such as cooked rice, different nuts, or even some shredded cheese mixed into the stuffing.
- If you prefer a vegetarian option, substitute the sausage with a plant-based sausage or omit it entirely and add more vegetables or legumes for protein.
- For added flavor, you can sprinkle some additional herbs or spices on top of the pumpkins before baking.
Prep Time:
20 minutes
Cook Time:
35-40 minutes
Total Time:
1 hour
Nutritional Information:
- Calories: 400
- Protein: 18g
- Sodium: 600mg
Conclusion
Sausage, Rice, and Cranberry Stuffed Mini Pumpkins are a delightful way to celebrate the flavors of fall. With their vibrant colors and delicious stuffing, these pumpkins are not only a feast for the eyes but also a treat for the palate. Perfect for gatherings or a cozy family dinner, this recipe is sure to become a seasonal favorite that you’ll want to make again and again. So, roll up your sleeves, gather your ingredients, and enjoy the process of creating this stunning dish that captures the spirit of autumn!
Questions and Answers
Q1: Can I use regular pumpkins instead of mini pumpkins for this recipe?
A1: Yes, you can use regular pumpkins if you prefer. Just adjust the cooking time accordingly, as larger pumpkins may require more time to roast and soften.
Q2: Is it possible to make this dish ahead of time?
A2: Absolutely! You can prepare the stuffing a day in advance and store it in the refrigerator. When you’re ready to serve, simply stuff the pumpkins and bake them.
Q3: What can I substitute for the sausage if I want a vegetarian option?
A3: You can use a plant-based sausage or substitute the sausage with more vegetables, beans, or lentils to maintain the heartiness of the dish.
Q4: Can I freeze the stuffed pumpkins?
A4: Yes, you can freeze the stuffed pumpkins before baking. Wrap them tightly in plastic wrap and store them in an airtight container. When ready to eat, thaw and bake as directed.
Q5: What other ingredients can I add to the stuffing?
A5: Feel free to get creative! You can add ingredients like diced apples, shredded carrots, or even different types of cheese for added flavor and texture.