If you’re looking to wow your guests or simply indulge in a cozy, fall-inspired feast, this Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe is pure magic. Combining savory sausage, nutty rice, tart cranberries, and a medley of warm spices all roasted inside adorable mini pumpkins, this dish feels like a celebration of autumn on a plate. It’s hearty yet sophisticated, colorful but comforting—a perfect centerpiece that tastes as amazing as it looks. Trust me, once you try this, it’s going to become one of your favorite seasonal dishes to share with family and friends.
Ingredients You’ll Need
The beauty of this Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe is in how the ingredients work together to build layers of flavor, texture, and vibrant color without requiring a ton of fuss. Each ingredient plays a crucial role in creating the perfect balance between savory, sweet, and earthy notes.
- 8-10 mini pumpkins: These cute vessels not only make a stunning presentation but also offer tender, slightly sweet flesh that complements the stuffing.
- 2-3 tablespoons olive oil: Used for roasting and sautéing, it adds richness and helps everything cook evenly.
- 1 pound ground pork sausage: The savory star of the stuffing with just the right amount of fat and seasoning.
- ¾ cup chopped sweet onion: Adds a gentle sweetness and moisture that balances the sausage’s richness.
- 1 cup roughly chopped crimini mushrooms: Earthy and meaty, these deepen the flavor profile while boosting texture.
- ½ cup apple cider: Used to deglaze the pan, it brings a subtle tang and helps meld the onion and mushroom flavors.
- 1 cup chopped raw pecans: Toasty crunch that adds a hearty feel and contrasts beautifully with the softer ingredients.
- ⅛ teaspoon nutmeg: A warm spice that highlights the autumn vibe without overwhelming the other flavors.
- 2 teaspoons chopped fresh thyme: Fresh herbs lift the stuffing with their aromatic earthiness.
- 1 cup dried cranberries: Tart, sweet bursts that provide bright pops of flavor throughout.
- 1 package Seeds of Change Quinoa Brown and Red Rice: A nutty, wholesome base that holds the filling together and makes it satisfying.
- 1 cup chopped kale leaves: Adds a subtle bitterness and vibrant color plus some nutritious greens to the mix.
- 1 cup shredded Parmigiano-Reggiano: Salty, sharp, and nutty, this cheese brings everything together with melty, golden perfection on top.
How to Make Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe
Step 1: Prepare and Roast the 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. Give the insides and outsides a good rub with olive oil, then season with salt and pepper. Place the pumpkins and their lids on the baking sheet and roast them for 15-20 minutes until they’re just tender—this softening allows the pumpkins to easily soak up all the delicious juices from the stuffing later on.
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 brown it thoroughly, seasoning with salt and pepper as you cook. Once cooked, drain any excess grease to keep the filling from becoming too oily and set the sausage aside. This step builds that rich, meaty foundation crucial for the stuffing.
Step 3: Sauté the Vegetables and Add Flavors
In the same skillet used for the sausage, toss in the chopped onions and crimini mushrooms. Sauté until they’re tender and fragrant. Pour in the apple cider to deglaze the pan, scraping up any browned bits stuck to the bottom—that’s where much of the flavor hides! Stir in the chopped pecans, nutmeg, and fresh thyme. Let the mixture cook until the cider reduces slightly, concentrating the flavors. This aromatic combo gives the stuffing incredible depth.
Step 4: Prepare the Rice Base
Microwave the Seeds of Change Quinoa, Brown and Red Rice according to package instructions. This blend of grains adds a lovely nutty texture and makes the stuffing wholesome enough to stand on its own.
Step 5: Combine the Stuffing Ingredients
In a large mixing bowl, combine the browned sausage, the sautéed vegetable and pecan mixture, dried cranberries, cooked rice, chopped kale, and ¾ cup of shredded Parmigiano-Reggiano. Mix gently but thoroughly so every bite offers a perfect balance of all these luscious flavors.
Step 6: Stuff and Bake the Pumpkins
Transfer the roasted pumpkin bottoms to a large cast-iron pan or baking dish. Spoon the sausage mixture into each pumpkin, piling it generously on top. Sprinkle the remaining Parmigiano-Reggiano evenly over the stuffed pumpkins. Reduce your oven temperature to 350 degrees F and bake everything for another 15-20 minutes until the pumpkins are soft, the filling is heated through, and the cheese is beautifully melted and golden.
Step 7: Serve with the Pumpkin Tops
After baking, place the pumpkin tops back on the pumpkins to create a charming, rustic presentation. This final touch makes the dish look inviting and festive, ready to be the star of any table.
How to Serve Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or thyme over the top just before serving to elevate the colors and add a fresh herbal note. For an extra touch of richness, drizzle a little good-quality olive oil or a splash of aged balsamic vinegar around the pumpkins on the plate.
Side Dishes
This stuffed pumpkin pairs beautifully with simple roasted vegetables like Brussels sprouts or carrots, or even a crisp green salad to provide a fresh counterpoint. Creamy mashed potatoes or a warm crusty bread are also wonderful companions to soak up any delicious juices left on the plate.
Creative Ways to Present
Serve each stuffed mini pumpkin individually to guests for a cozy, personalized feel, or arrange a few on a large rustic wooden board for a festive family-style presentation. You can also hollow out larger pumpkins and create a “pumpkin bowl” version if you want to scale up for bigger gatherings—all equally impressive and delicious!
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the stuffed pumpkins whole to maintain moisture, then reheat gently to avoid drying out the filling.
Freezing
You can freeze the stuffing mixture separately for up to 2 months. Thaw overnight in the refrigerator before reheating, then stuff fresh mini pumpkins and bake them. Freezing the pumpkins themselves is not recommended as their texture becomes mushy.
Reheating
Reheat stuffed mini pumpkins in a 350-degree oven covered with foil for about 15 minutes or until warmed through. Avoid microwaving to keep the pumpkin flesh tender and the filling from becoming rubbery.
FAQs
Can I use turkey sausage instead of pork sausage?
Absolutely! Turkey sausage works well in this recipe for a leaner option. Just be sure to season it well since it tends to be milder than pork sausage.
What can I substitute for dried cranberries?
If you prefer, you can swap dried cranberries with dried cherries or golden raisins. Both provide the nice sweet-tart contrast that complements the savory stuffing.
Can this recipe be made vegetarian?
Yes! Replace the sausage with a plant-based sausage or sautéed mushrooms and walnuts for a delicious vegetarian version that still has plenty of flavor and texture.
Do I have to use the Seeds of Change rice blend?
Not at all. Feel free to use any cooked rice, quinoa, or grain blend you like. Just make sure it’s fully cooked before mixing it into the stuffing.
How do I know when the pumpkins are done roasting?
The pumpkins are ready when they feel tender but still hold their shape—check by piercing with a fork or knife. They should be soft enough to scoop but not falling apart.
Final Thoughts
This Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe is one of those dishes that brings warmth, flavor, and a little bit of showmanship to your table. Whether you’re cooking for a special holiday or just want to treat yourself during pumpkin season, it’s sure to impress and satisfy. I encourage you to grab those mini pumpkins, pull together these simple ingredients, and enjoy the cozy, comforting experience that this recipe delivers in every bite.
Print
Sausage, Rice, and Cranberry Stuffed Mini Pumpkins Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Sausage, Rice, and Cranberry Stuffed Mini Pumpkins recipe combines savory ground pork sausage with earthy mushrooms, tangy cranberries, and nutty pecans, all nestled inside roasted mini pumpkins. Enhanced with fresh thyme, kale, apple cider, and Parmigiano-Reggiano, it’s a hearty and festive dish perfect for fall gatherings or a unique holiday centerpiece.
Ingredients
Pumpkins
- 8–10 mini pumpkins
- 2–3 tablespoons olive oil
- Salt and pepper, to taste
Filling
- 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 (about 8.8 ounces)
- 1 cup chopped kale leaves
- 1 cup shredded Parmigiano-Reggiano, divided
- Additional salt and pepper, to taste
- 2 tablespoons olive oil, divided
Instructions
- Preheat and Prepare Pumpkins: Preheat your oven to 400°F (204°C). Line a baking sheet with aluminum foil for easy cleanup.
- Roast Mini Pumpkins: Slice the tops off the mini pumpkins and carefully scoop out the seeds. Rub 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 until just tender.
- Cook Sausage: Heat a tablespoon of olive oil in a medium skillet over medium-high heat. Add the ground pork sausage and cook until browned, seasoning with salt and pepper to taste. Drain excess grease and set the cooked sausage aside.
- Sauté Vegetables and Add Flavorings: In the same skillet, add chopped onions and mushrooms; cook until tender. Pour in apple cider to deglaze the pan, stirring to lift any browned bits. Then stir in chopped pecans, nutmeg, and fresh thyme. Allow the mixture to cook for 4-5 minutes until the liquid reduces slightly. Remove from heat.
- Cook Rice: Prepare the Seeds of Change Quinoa Brown and Red Rice according to the package instructions, typically microwaving until heated through.
- Combine Filling Ingredients: In a large bowl, combine the cooked sausage, onion and mushroom mixture, dried cranberries, cooked rice, chopped kale, and ¾ cup of shredded Parmigiano-Reggiano. Mix thoroughly to blend all flavors evenly.
- Stuff Pumpkins: Transfer the roasted pumpkin bottoms to a large cast-iron pan or baking dish. Generously stuff each pumpkin with the sausage and rice mixture, piling the filling on top as well. Sprinkle the remaining ¼ cup of Parmigiano-Reggiano over the stuffed pumpkins.
- Bake Stuffed Pumpkins: Reduce oven temperature to 350°F (177°C). Bake the stuffed pumpkins for an additional 15-20 minutes until the pumpkins become soft and the stuffing is heated through and lightly golden on top.
- Serve: Remove from oven and serve hot, placing the pumpkin tops back on the pumpkins for presentation.
Notes
- Mini pumpkins are great for individual servings and make a festive presentation.
- To save time, use pre-cooked rice or ready-made quinoa blend like Seeds of Change as suggested.
- You can substitute ground pork sausage with turkey sausage for a leaner option.
- Add more kale or substitute with spinach for additional greens.
- Ensure the pumpkins are just tender after the first roasting to avoid them becoming mushy during the final bake.
- Keep an eye on the pumpkins while baking to prevent overcooking and collapsing.
