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
Scale
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.
