When the cozy flavors of fall start calling your name, this Stuffed Mini Pumpkin recipe answers with warmth, heartiness, and just the right touch of seasonal sweetness. Imagine tender roasted mini pumpkins filled with a savory-sweet mixture of ground chicken sausage, earthy mushrooms, tart cranberries, nutty pecans, and wholesome quinoa and rice blend. It’s a complete meal that’s as beautiful as it is delicious—perfect for festive dinners or a comforting family meal.

Stuffed Mini Pumpkins with Sausage, Quinoa & Cranberries

Why You’ll Love This Recipe

Seasonal comfort food at its best: Roasted pumpkins plus savory filling.
Nutritious and filling: Protein-packed sausage, quinoa, kale, and nuts.
Flavor complexity: Sweet, savory, nutty, and a hint of spice from nutmeg and thyme.
Visually stunning: The little pumpkins make for a gorgeous presentation.
Make-ahead friendly: Prep in advance and bake when ready to serve.

Ingredients

Tip: You can find the full list of ingredients and measurements in the recipe card below.

8-10 mini pumpkins
2-3 tablespoons olive oil
1 pound ground chicken sausage
¾ cup chopped sweet onion
1 cup roughly chopped crimini mushrooms
½ cup apple cider
1 cup chopped raw pecans
1/8 teaspoon nutmeg
2 teaspoons chopped fresh thyme
1 cup dried cranberries
1 package Seeds of Change Quinoa Brown and Red Rice (or your favorite quinoa-rice blend)
1 cup chopped kale leaves
1 cup shredded Parmigiano-Reggiano
Salt and pepper to taste

Instructions

Preheat and prepare pumpkins: Preheat your oven to 400°F. Line a baking sheet with aluminum foil. Slice the tops off the mini pumpkins and scoop out the seeds. Rub pumpkins and tops with olive oil, and season with salt and pepper. Place pumpkins (with tops) on the baking sheet and roast for 15-20 minutes until just tender.
Cook the sausage: In a medium skillet over medium-high heat, add 1 tablespoon olive oil and cook the ground chicken sausage until fully browned. Season with salt and pepper. Drain excess grease and set aside.
Sauté vegetables and deglaze: In the same pan, add the onions and mushrooms. Cook until tender, about 4-5 minutes. Add apple cider and deglaze the pan by scraping up any browned bits from the bottom. Stir in pecans, nutmeg, and thyme. Cook until the cider reduces slightly. Remove from heat.
Cook the quinoa and rice: Microwave or cook according to package instructions.
Combine filling ingredients: In a large bowl, mix the cooked sausage, sautéed vegetables, dried cranberries, cooked quinoa and rice, chopped kale, and ¾ cup of shredded Parmigiano-Reggiano.
Stuff the pumpkins: Transfer the pumpkin bottoms to a large cast-iron or ovenproof pan. Set the tops aside. Spoon the sausage mixture generously into each pumpkin, piling it high. Sprinkle the remaining Parmigiano-Reggiano over the tops.
Bake: Reduce oven temperature to 350°F. Bake stuffed pumpkins for 15-20 minutes until the pumpkins are soft and the filling is heated through.
Serve: Place the pumpkin tops back on each stuffed pumpkin and serve hot.

Variations

Swap ground chicken sausage for turkey sausage or plant-based sausage for a different protein option.
Add dried apricots or golden raisins instead of cranberries for a sweeter twist.
Use fresh sage instead of thyme for a different herb profile.
Substitute kale with spinach or Swiss chard if preferred.
Try adding a bit of crumbled goat cheese or feta in the filling for tanginess.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in the oven at 350°F until warmed through, or microwave individual portions.
Pumpkins can also be frozen after baking—wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

Frequently Asked Questions

Can I use larger pumpkins instead of mini pumpkins?

Yes! Just adjust cooking times accordingly and consider baking longer so the pumpkin flesh softens fully.

What can I substitute for the quinoa and rice mix?

Cooked couscous, bulgur, or farro all work well in this recipe.

Can I make this recipe vegetarian?

Sure! Replace sausage with sautéed mushrooms, lentils, or a plant-based sausage alternative.

Is it necessary to use apple cider?

Apple cider adds sweetness and acidity but you can substitute with apple juice or vegetable broth.

Can I prepare the stuffing ahead of time?

Absolutely. Prepare the filling up to a day in advance and stuff the pumpkins right before baking.

How do I prevent the pumpkin from getting too soggy?

Roasting the pumpkins first helps firm them up so they hold the stuffing without becoming mushy.

Can I skip the cheese?

Yes, but the Parmigiano-Reggiano adds great depth and helps bind the filling.

Do I need to microwave the quinoa and rice?

No, stovetop cooking works fine as well—just cook according to package instructions.

How spicy is this dish?

Mild — you can add chili flakes or cayenne pepper if you want a bit of heat.

Can I freeze the stuffed pumpkins?

Yes, freeze after baking, wrapped well. Thaw and reheat in the oven.

Conclusion

Stuffed mini pumpkins filled with savory sausage, earthy mushrooms, sweet cranberries, and wholesome grains make an unforgettable fall dish. It’s both comforting and elegant, ideal for family dinners or special occasions. Once you try this recipe, you’ll appreciate how simple it is to make a meal that looks impressive and tastes incredible.