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If you are looking for a spectacular dish that brings together the warmth of autumn flavors with a stunning presentation, this Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe is exactly what you need. The combination of savory sausage, nutty rice, sweet-tart cranberries, and earthy kale nestled inside tender roasted mini pumpkins is nothing short of magical. It’s a comforting yet elegant dish that’s perfect for holiday dinners or cozy weekend meals, guaranteed to impress both family and friends while filling your kitchen with irresistible aromas.
Ingredients You’ll Need
This recipe uses simple but thoughtfully chosen ingredients that each play an essential role in building layers of flavor, texture, and color. From the juicy ground sausage to the rich, toasted pecans, every component complements the others beautifully to create a harmonious dish.
- Mini pumpkins (8-10): These serve as charming edible bowls, adding both flavor and impressive presentation.
- Olive oil (2-3 tablespoons): Helps roast the pumpkins to tender perfection and aids in sautéing ingredients.
- Ground pork sausage (1 pound): Provides savory richness and a hearty protein base.
- Chopped sweet onion (¾ cup): Adds sweetness and a subtle aromatic depth.
- Roughly chopped crimini mushrooms (1 cup): Brings earthiness and a meaty texture to the filling.
- Apple cider (½ cup): Used to deglaze the pan, bringing a bright, slightly sweet acidity.
- Chopped raw pecans (1 cup): Lends crunch and a buttery nuance.
- Nutmeg (â…› teaspoon): Adds a warm, comforting spice note that ties everything together.
- Fresh thyme (2 teaspoons, chopped): Infuses herbal freshness and complexity.
- Dried cranberries (1 cup): Offer a tart-sweet bite that balances the savory flavors.
- Seeds of Change Quinoa Brown and Red Rice (1 package): A wholesome, colorful grain blend that holds the filling together.
- Chopped kale leaves (1 cup): Introduce a vibrant green color along with subtle bitterness and nutrients.
- Shredded Parmigiano-Reggiano (1 cup): Adds nutty saltiness and a golden crust when baked.
How to Make Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe
Step 1: Prep and Roast the Mini Pumpkins
Start by preheating your oven to 400 degrees F and lining a baking sheet with aluminum foil for easy cleanup. Carefully slice the tops off the mini pumpkins and scoop out all the seeds, creating the perfect little vessels. Rub each pumpkin and its lid with olive oil, sprinkle with salt and pepper, and place them handsomely on the baking sheet. Roast for 15 to 20 minutes until they are just tender but still sturdy enough to hold the stuffing. This roasting step softens the pumpkins and brings out their natural sweetness, creating a perfectly edible serving bowl.
Step 2: Cook the Sausage
While the pumpkins roast, heat a tablespoon of olive oil in a medium skillet over medium-high heat. Add the ground pork sausage and cook it thoroughly until browned and irresistible. Season with salt and pepper to taste. Once cooked, drain the excess grease and transfer the sausage to a bowl to rest. This savory foundation is packed with flavor that will mingle beautifully with the other ingredients.
Step 3: Sauté Onions, Mushrooms, and Aromatics
In the same skillet, add the chopped onions and crimini mushrooms. Sauté until they become tender and slightly caramelized, releasing their natural sweetness and savory depth. Pour in the apple cider to deglaze the pan, scraping up those flavorful browned bits. Stir in the chopped pecans, nutmeg, and fresh thyme, then cook for another 4 to 5 minutes until the liquid reduces slightly. This aromatic mixture adds texture and layers of flavor that are essential to the stuffing.
Step 4: Prepare the Rice
While your filling simmers, microwave the package of Seeds of Change Quinoa Brown and Red Rice according to the instructions. This nutrient-packed blend provides an earthy, nutty base that perfectly complements the sausage and autumnal flavors.
Step 5: Combine the Filling
In a large bowl, bring all the filling ingredients together: the browned sausage, sautéed onion and mushroom mixture, dried cranberries, cooked quinoa-rice blend, chopped kale, and ¾ cup of the shredded Parmigiano-Reggiano. Stir gently but thoroughly to combine every bit of goodness in every bite. This is where the magic really happens — each ingredient plays its part, creating a filling that is hearty, fresh, sweet, and savory all at once.
Step 6: Stuff the Pumpkins
Place the roasted pumpkin bottoms in a large cast-iron pan or baking dish. Stuff each pumpkin generously with the savory mixture until heaping to the top, then sprinkle the remaining Parmigiano-Reggiano over the top to form a golden crust during baking. This step not only fills your pumpkins with flavor but creates a luscious, melty topping that will wow your guests.
Step 7: Bake the Stuffed Pumpkins
Lower your oven temperature to 350 degrees F and slide the stuffed pumpkins into the oven. Bake for 15 to 20 minutes or until the pumpkins are soft and the filling is piping hot throughout. The cheese will turn beautifully golden, sealing in all the flavors you’ve assembled. Serve these beauties with the pumpkin lids placed back on, presenting an inviting and festive meal.
How to Serve Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe
Garnishes
To elevate the look and flavor of your Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe, sprinkle freshly chopped parsley or thyme leaves just before serving. A drizzle of good-quality extra virgin olive oil or a squeeze of fresh lemon juice can brighten the whole dish. For a finishing touch, a few whole toasted pecans scattered around the plate add an inviting crunch and visual appeal.
Side Dishes
This hearty dish pairs impeccably with crisp green salads dressed in tangy vinaigrettes that cut through the richness perfectly. Roasted root vegetables like carrots and parsnips or a simple garlic butter sautéed green bean side would round out the meal seamlessly while keeping the flavors balanced and autumn-themed.
Creative Ways to Present
You can get playful by serving the stuffed mini pumpkins on a rustic wooden board amid a bed of kale leaves, or place each pumpkin in individual small cast-iron skillets for a cozy, restaurant-style presentation. For a festive flair, arrange edible flowers or cranberry sprigs around the pumpkins to bring a pop of color and elevate the experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further when rested, making the dish just as delightful if reheated for the next day’s lunch or dinner.
Freezing
To freeze, wrap the stuffed pumpkins tightly in plastic wrap and then aluminum foil, or store in a freezer-safe container. They will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating. This is a great way to enjoy this comforting dish any time you crave a cozy seasonal meal without all the prep.
Reheating
Reheat the stuffed mini pumpkins in a 350-degree F oven until warmed through, about 15 to 20 minutes. This method keeps the pumpkin tender and the stuffing delicious without drying it out. Avoid microwaving as it can make the pumpkin mushy and change the texture of the filling.
FAQs
Can I use other types of sausage for this recipe?
Absolutely! You can substitute the ground pork sausage with turkey sausage, chicken sausage, or even a plant-based alternative. Each will bring a slightly different flavor, but the recipe is versatile enough to accommodate your preference.
What if I can’t find mini pumpkins?
If mini pumpkins are not available, small-sized acorn squash or delicata squash can be used as a tasty alternative. Just adjust the roasting time accordingly to ensure they soften without collapsing.
Is it possible to make this recipe vegetarian?
Yes! To make a vegetarian version, replace the sausage with crumbled tempeh or sautéed lentils with smoked paprika for a similar savory depth. The rest of the ingredients remain the same and still create a filling, flavorful dish.
Can I prepare the stuffing ahead of time?
You can prepare the filling up to a day in advance and refrigerate it. When ready to serve, stuff the pumpkins and bake as directed. This saves time on the day of your meal while keeping flavors fresh.
What wine pairs well with this dish?
A medium-bodied red wine like Pinot Noir complements the sweet and savory nuances of this Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe beautifully. For white wine lovers, a lightly oaked Chardonnay works nicely too.
Final Thoughts
I hope you feel inspired to try this Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe in your own kitchen. It’s such a rewarding dish to make and share—a wonderful blend of comforting textures and flavors with a presentation that celebrates the season. Trust me, once you taste it, this recipe will quickly become one of your favorites to turn to when you want something cozy, impressive, and absolutely delicious.
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Print
Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 8-10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This delightful recipe features mini pumpkins stuffed with a savory mixture of sausage, rice, cranberries, and pecans, roasted to tender perfection. It combines hearty ground pork sausage with earthy mushrooms, fresh kale, and a hint of apple cider sweetness, all topped with Parmigiano-Reggiano cheese for a rich, comforting meal perfect for fall or holiday gatherings.
Ingredients
Pumpkins and Stuffing Base
- 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
- â…› teaspoon nutmeg
- 2 teaspoons chopped fresh thyme
- 1 cup dried cranberries
- 1 package Seeds of Change Quinoa Brown and Red Rice (cooked according to package directions)
- 1 cup chopped kale leaves
- 1 cup shredded Parmigiano-Reggiano (divided into ¾ cup and ¼ cup portions)
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil to prepare for roasting the pumpkins.
- Prepare the pumpkins: Slice the tops off the mini pumpkins and scoop out the seeds. Rub both the pumpkins and their tops with olive oil, then season with salt and pepper. Place the pumpkins with their tops on the prepared baking sheet and roast for 15-20 minutes or until just tender.
- Cook the sausage: Heat a tablespoon of olive oil in a medium skillet over medium-high heat. Add the ground pork sausage and cook until browned. Season with salt and pepper, drain excess grease, and set aside.
- Sauté onions and mushrooms: In the same skillet, add the chopped onions and mushrooms and cook until tender. Pour in the apple cider and deglaze the pan, scraping up any browned bits. Stir in chopped pecans, nutmeg, and fresh thyme. Continue cooking until the liquid slightly reduces, about 4-5 minutes. Remove from heat.
- Cook the rice: Microwave or prepare the Seeds of Change Quinoa Brown and Red Rice according to the package directions.
- Combine the stuffing: In a large bowl, mix the cooked sausage, onion and mushroom mixture, dried cranberries, cooked rice, chopped kale, and ¾ cup of shredded Parmigiano-Reggiano until evenly combined.
- Stuff the pumpkins: Transfer the roasted pumpkin bottoms to a large cast-iron pan. Fill each pumpkin cavity generously with the stuffing mixture, mounding some on top as well. Sprinkle the remaining ¼ cup of Parmigiano-Reggiano over the stuffed pumpkins.
- Bake the stuffed pumpkins: Reduce the oven temperature to 350 degrees F. Bake the stuffed pumpkins for 15-20 minutes, or until the pumpkins are soft and the stuffing is heated through.
- Serve: Remove the pumpkins from the oven and serve hot. Replace the pumpkin tops on each mini pumpkin for presentation.
Notes
- Make sure to select mini pumpkins that are firm and unblemished for the best results.
- Use a spoon or melon baller to carefully scoop out pumpkin seeds without breaking the walls too thin.
- You can substitute ground pork sausage with turkey sausage or a vegetarian sausage option for dietary preferences.
- For nut allergies, omit pecans or replace them with toasted pumpkin seeds.
- Leftover stuffing can be used as a side dish or in other recipes.
- Do not discard the pumpkin tops; they make a charming presentation when placed back on the stuffed pumpkins.
