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Stuffed Mini Pumpkins with Sausage, Rice and Herbs
Make stuffed mini pumpkins filled with sausage, rice and fresh herbs for a festive autumn main course or side dish.
Savory stuffed pumpkins are a seasonal main dish in which small baking pumpkins are hollowed out, filled with a hearty blend of sautéed vegetables, herbs, grains, and optional meat or cheese, then baked until the flesh is tender and the filling is golden. Typical ingredients include onion, garlic, celery, wild rice or quinoa, fresh thyme, parsley, toasted nuts, and either crumbled sausage or shredded cheese, creating a balance of sweet pumpkin notes and rich, savory flavors. Often served from early autumn through the winter holidays—most prominently at Halloween gatherings, Thanksgiving dinners, or other cold-weather celebrations—this recipe offers an eye-catching centerpiece that can function as either a vegetarian entrée or a substantial side dish.
Stuffed Mini Pumpkins with Sausage, Rice and Herbs
Each pumpkin doubles as its own edible bowl, keeping portions tidy while saving you a sink full of dishes. Prep the filling up to two days ahead, then slide the stuffed squash into the oven just before guests arrive for a stress-free, show-stopping main.
Prep Time
25 minutes
25 minutes
Cook Time
55 minutes
55 minutes
Total Time
80 minutes
80 minutes
Ingredients
Mini sugar pumpkins, small (6, about 1–1¼ lb each)
- Bulk Italian sausage, casings removed (1 lb)
- Cooked long-grain or white rice (2 cups)
- Olive oil (1 tbsp)
- Unsalted butter, softened (2 tbsp)
- Yellow onion, diced (1 medium)
- Celery ribs, finely chopped (2)
- Garlic cloves, minced (3)
- Fresh sage, chopped (1 tbsp)
- Fresh thyme leaves (2 tsp)
- Fresh flat-leaf parsley, chopped (¼ cup)
- Chicken broth or stock (½ cup, plus extra if mixture seems dry)
- Grated Parmesan cheese (½ cup)
- Kosher salt (½ tsp)
- Freshly ground black pepper (¼ tsp)
- Ground nutmeg (⅛ tsp)
- Optional or suggested additions – mix and match to taste: dried cranberries or tart cherries (¼ cup); toasted pecans or pumpkin seeds (¼ cup); shredded Gruyère or mozzarella for a cheesy top (½ cup); pinch crushed red-pepper flakes for gentle heat
Method
Preheat the oven to 375°F
- Cut a thin slice from the base of each mini pumpkin so it sits flat
- Slice about ½ inch from the stem end of each pumpkin to create a lid
- Scoop out seeds and stringy pulp from each pumpkin with a spoon
- Brush the interior of each hollowed pumpkin with olive oil
- Season the inside of each pumpkin with salt and pepper
- Place pumpkins cut side down on a parchment-lined baking sheet
- Roast the pumpkins until just tender when pierced, about 20 minutes
- Remove pumpkins from the oven and let them cool slightly
- Reduce the oven temperature to 350°F
- Heat a large skillet over medium heat
- Add sausage to the skillet and cook, breaking it up, until browned
- Transfer the cooked sausage to a paper-towel-lined plate to drain
- Return the skillet to medium heat
- Add diced onion to the skillet and sauté until translucent
- Stir minced garlic into the onion and cook until fragrant
- Add cooked rice to the skillet
- Stir the rice until evenly coated with the onion mixture
- Return the drained sausage to the skillet
- Fold the sausage into the rice
- Sprinkle chopped fresh herbs over the mixture
- Season the filling with salt, pepper and a pinch of red-pepper flakes
- Taste the filling
- Adjust seasoning as needed
- Spoon the sausage mixture evenly into the roasted pumpkin shells
- Place the pumpkin lids back on top of the filled pumpkins
- Set the stuffed pumpkins upright on the baking sheet
- Bake until the filling is hot and the pumpkin tops are lightly browned, about 20 minutes
- Transfer the baked pumpkins to a serving platter
- Let the pumpkins rest for 5 minutes before serving
- Serve the stuffed mini pumpkins warm
Nutrition (whole recipe)
Calories
2910 kcal Protein
111 g Fat
176 g Carbs
220 g Fiber
29 g Sugar
50 g
2910 kcal Protein
111 g Fat
176 g Carbs
220 g Fiber
29 g Sugar
50 g
Notes
Chef’s Note: For deeper flavor, brush the hollowed pumpkins with olive oil, sprinkle lightly with salt, and roast them cut-side up for 10 minutes before stuffing; this caramelizes the flesh and keeps it from turning watery. Feel like changing it up? Swap the wild rice for cooked farro and finish the filling with a handful of dried cranberries and a splash of cider vinegar for sweet-tart contrast.
why this recipe
With their irresistibly tender flesh and fragrant, herb-kissed filling, these stuffed mini pumpkins transform an ordinary weeknight into an elegant, autumn-inspired celebration; each petite gourd becomes its own edible bowl, locking in moisture so the savory blend of nutty grains, vegetables, and melting cheese stays luscious, while the roasted pumpkin itself offers a naturally sweet contrast and a striking, restaurant-worthy presentation that invites second helpings and admiring glances alike.
FAQs
FAQ acf
Frequently Asked Questions
Can I make this stuffed pumpkin recipe vegetarian, and what should I use instead of sausage?
Absolutely—you can turn the recipe vegetarian by replacing the Italian sausage with an equal volume of one of these options: sautéed, finely diced mushrooms plus chopped toasted walnuts or pecans; cooked green or brown lentils; or your favorite plant-based sausage crumbles. Season the substitute just as you would the meat so the filling retains its savory depth.
Can I assemble these stuffed pumpkins in advance and what’s the best way to reheat them?
Yes—assemble the pumpkins (roast, fill, and replace the “lids”) up to 24 hours ahead, then cover tightly and refrigerate. To serve, bring them to room temperature for 20–30 minutes, drizzle a tablespoon of broth or water into each for moisture, and bake uncovered at 350 °F until the filling is hot and the pumpkin flesh is tender again, about 25–30 minutes. For quicker reheating of just one or two portions, microwave on medium power for 3–4 minutes, then finish in a 400 °F oven or toaster oven for 5 minutes to re-crisp the tops.
Can I freeze leftover stuffed pumpkins and reheat them later?
Yes—once completely cooled, wrap each stuffed pumpkin tightly in plastic wrap and then foil, and freeze for up to 2 months; the flavors hold well, though the pumpkin flesh may turn a bit softer after thawing. To reheat, thaw overnight in the refrigerator, unwrap, place in a 350 °F oven with a splash of broth or water, and bake until the center registers 165 °F, about 25–30 minutes.