Stuffed Mini Pumpkins
Delightful stuffed mini pumpkins filled with savory ground beef and sweet pumpkin puree, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- Mini pumpkins
- Ground beef
- Pumpkin puree
- Onion, chopped
- Garlic, minced
- Herbs (e.g., thyme, sage)
- Salt
- Pepper
- Cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut off the tops of mini pumpkins and scoop out seeds.
- In a skillet, sauté chopped onions and minced garlic over medium heat until soft (about 5 minutes).
- Add ground beef and cook until browned.
- Mix in pumpkin puree and herbs; season with salt and pepper.
- Stuff the mixture into the hollowed pumpkins.
- Place stuffed pumpkins in a baking dish with some water at the bottom.
- Bake for 25-30 minutes until tender.
- Optional: Add cheese during the last 5 minutes of baking.
- Remove from oven, cool slightly, and serve hot.
Notes
Allow stuffed pumpkins to cool before storing. They can be refrigerated for 3-4 days or frozen for 2-3 months.
Nutrition
- Serving Size: 1 pumpkin
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
Find it online: https://hwepodcast.com/stuffed-mini-pumpkins/