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
Scale
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
- â…› 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.
