Description
Whip up adorable Mini Stuffed Pumpkins, perfect Halloween party appetizers! Savory, simple, and a fun festive treat everyone will love.
Ingredients
Scale
- Main Ingredients:
- 12 mini pumpkins (sugar pie or carving variety)
- 1 lb ground sausage (pork or turkey)
- 1 large onion, finely diced
- 1/2 cup chicken broth
- Flavor Boosters:
- 4 cloves garlic, minced
- 2 tbsp fresh sage, chopped
- 1/2 cup grated Parmesan cheese
- Pantry Staples:
- 1/2 cup breadcrumbs (panko or regular)
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep the Pumpkins:: Alright, first things first, get those cute little pumpkins ready! Carefully slice off the top stem area, creating a “lid.” Then, grab a spoon – a sturdy one, hon – and scoop out all the seeds and stringy bits. You want a clean, smooth interior. I always make sure to scrape thoroughly; nothing worse than a stray seed in your stuffing! I usually wipe the insides with a paper towel too, just to make sure they’re dry. It’s a bit messy, but totally worth it for those adorable edible bowls.
- Roast the Pumpkins:: Now, this step is key for tender pumpkins. Lightly brush the insides of your cleaned pumpkins with a tiny bit of olive oil, and sprinkle with a pinch of salt and pepper. Place them cut-side down on a baking sheet. Roast them in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until they’re just starting to soften. Don’t overdo it; they’ll cook more later. I once forgot this step, and the pumpkins were too firm, making them a bit tough to eat. Oops!
- Cook the Filling:: While the pumpkins are doing their thing, let’s get that glorious stuffing going! Heat a bit of olive oil in a large skillet over medium heat. Add your diced onion and cook until it’s softened and translucent, about 5-7 minutes. Oh, the smell of sautéing onion – it just makes the kitchen feel so warm! Next, toss in your minced garlic and cook for another minute until fragrant. Don’t let it burn, that’s a mistake I’ve made too many times!
- Brown the Sausage:: Add the ground sausage to the skillet with the onions and garlic. Break it up with a spoon and cook until it’s nicely browned and no longer pink. Drain off any excess fat – this is important, or your stuffing will be greasy. I always give it a good press against the side of the pan to get rid of that extra grease. This is where the kitchen starts smelling absolutely divine, I swear!
- Combine the Filling:: Once the sausage is cooked, stir in the breadcrumbs, chopped fresh sage, and chicken broth. Mix everything together really well. The breadcrumbs will soak up the broth and sausage juices, creating a cohesive, flavorful stuffing. Let it simmer for a few minutes, allowing the flavors to meld. Taste it! This is your chance to adjust seasonings. I often add a little more pepper here, maybe a tiny pinch more salt.
- Stuff and Bake:: Carefully remove the partially roasted pumpkins from the oven. Spoon the sausage mixture generously into each pumpkin cavity. Don’t be shy; pack it in! Sprinkle a bit of grated Parmesan cheese over the top of each stuffed pumpkin. Pop them back into the oven for another 10-15 minutes, or until the stuffing is heated through and the cheese is bubbly and golden. They’ll look so charming, honestly, like tiny edible Halloween decorations!