A delicious fall-inspired dish featuring roasted mini pumpkins filled with ground chicken sausage, quinoa, cranberries, and warm spices.

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 quinoa brown and red rice mix

1 cup chopped kale leaves

1 cup shredded Parmigiano-Reggiano

Salt and pepper to taste

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Preheat oven to 400°F. Line baking sheet with foil. Slice tops off pumpkins, scoop seeds, rub with olive oil, season, and roast for 15-20 minutes until tender.
Cook sausage in skillet with olive oil until browned. Season and drain. Set aside.
In the same skillet, sauté onions and mushrooms. Add apple cider and deglaze. Stir in pecans, nutmeg, thyme; cook until reduced. Remove from heat.
Cook quinoa and rice mix according to package directions.
Combine sausage, sautéed veggies, cranberries, grains, kale, and most of the cheese in a bowl.
Stuff pumpkins with filling, top with remaining cheese, and place in ovenproof pan.
Reduce oven to 350°F and bake stuffed pumpkins for 15-20 minutes until heated through.
Serve with pumpkin tops on.