Can I make these ahead of time?

Absolutely! You can prep the pumpkins and filling separately up to 24 hours in advance. When it’s time to eat, just stuff, bake, and serve.

Can I use a different type of pumpkin?

Yes! Any small, edible variety like pie pumpkins or even acorn squash will work well.

How do I store leftovers?

Leftovers keep in the fridge for up to 3 days. Just reheat in the oven at 350°F until warmed through—it’ll taste just as cozy the next day.

Can I make this vegetarian?

Definitely! Skip the sausage and replace it with sautéed mushrooms, lentils, or a mix of veggies for a hearty meat-free version.

Savory Stuffed Pumpkins: 7 Irresistible Comfort Bites

Description

These Savory Stuffed Pumpkins are the ultimate cozy fall comfort food! Sweet mini pumpkins are roasted and filled with a hearty blend of sausage, quinoa, cheese, onions, garlic, and herbs. Perfect for holiday dinners, weeknight meals, or impressing guests — this dish brings all the warmth and flavor of autumn straight to your table.

Ingredients

Scale

4 small sugar pumpkins (about 2 lbs each)
1 lb ground sausage (mild or spicy)
1 cup cooked quinoa
1 small sweet onion, diced
3 cloves garlic, minced
1 cup shredded mozzarella or cheddar cheese
2 tbsp chopped fresh parsley or basil
Salt and pepper to taste
Olive oil for brushing

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Instructions

Preheat the Oven – Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Pumpkins – Slice off the tops of each pumpkin and scoop out the seeds. Brush the insides lightly with olive oil and sprinkle with salt and pepper.
Cook the Sausage – In a skillet over medium heat, cook the sausage until browned and crumbly. Drain excess grease.
Mix the Filling – In a large bowl, combine cooked sausage, quinoa, diced onions, minced garlic, shredded cheese, and herbs. Stir until well mixed.
Stuff the Pumpkins – Spoon the mixture into each pumpkin, pressing lightly to pack the filling. Replace the tops.
Bake – Bake for 45 minutes, or until pumpkins are tender when pierced with a fork.
Serve – Remove from oven, let cool slightly, and serve warm. Each pumpkin makes a beautiful individual serving!

Notes

Make-Ahead Tip: Prepare the filling a day in advance and store it in the fridge. Stuff and bake when ready to serve.
Cheese Options: Try Gruyère, provolone, or pepper jack for different flavor profiles.
Vegetarian Swap: Substitute sausage with sautéed mushrooms, lentils, or crumbled tofu.
Serving Suggestion: Pair with roasted veggies or a simple fall salad.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pumpkin
Calories: 420 kcal
Sugar: 7 g
Sodium: 780 mg
Fat: 25 g
Saturated Fat: 9 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 65 mg