Spicy Stuffed Mini Pumpkins🎃

Get ready to impress with these Spicy Stuffed Mini Pumpkins! Perfect as a hearty appetizer or side dish, these mini pumpkins pack a delightful mix of seasonal flavors with just the right kick. Filled with savory hot Italian sausage, earthy mushrooms, and crunchy walnuts, each pumpkin is a mini feast, topped with a sprinkle of Parmigiano-Reggiano for a rich finish. With prep and roasting times combined, they’re ready in under 30 minutes, making them a standout for fall gatherings. At about 380-476 calories each (depending on the size), they’re a satisfying seasonal treat that’s both cozy and flavorful.

Course: Appetizer/Side Dish

Cuisine: American

Prep Time: ~20 minutes

Cook Time: ~4 minutes

Total Time: ~24 minutes

Servings: 8-10

For 8 servings: approximately 476 calories per mini pumpkin.

For 10 servings: approximately 380 calories per mini pumpkin.

Ingredients:

8-10 mini pumpkins

2-3 tablespoons olive oil

1 pound ground hot Italian sausage

3/4 cup chopped sweet onion

1 cup roughly chopped crimini mushrooms

1/2 cup apple cider

1 cup chopped raw walnuts

1/8 teaspoon nutmeg

2 teaspoons thyme

1 cup brown rice

~1 cup chopped kale leaves

~1 cup Shredded Parmigiano-Reggiano (I add it to taste)

Fresh parsley to taste

1 cup dried cranberries (optional)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with aluminum foil.
2. Slice off the tops of the pumpkins (I cut roughly 1/3 of the way down from the top) and scoop out the seeds (you can save them for roasting later!). Rub each pumpkin and top with olive oil, then season with salt and pepper. Place the pumpkins (with their tops) on the prepared baking sheet and roast for 15–20 minutes, or until they’re just tender.
3. While the pumpkins are roasting, heat a tablespoon of olive oil in a medium skillet over medium-high heat. Add the sausage, cooking until well browned. Season as desired, then drain any excess grease and set the sausage aside.
4. In the same skillet, add the onions and mushrooms, cooking until softened. Pour in the apple cider to deglaze, scraping the pan with a wooden spoon. Add the walnuts, nutmeg, and thyme, and cook until the liquid slightly reduces, about 4–5 minutes. Remove from heat and set aside.
5. Follow the directions for brown rice. I used two cups water to one cup brown rice.
6. In a large bowl, mix together the sausage, onion-mushroom mixture, rice, and kale (optionally you can add ¾ cup of Parmigiano-Reggiano).
7. Place the roasted pumpkin bottoms in a large cast-iron pan, setting the tops aside. Fill each pumpkin with the sausage and rice mixture, mounding it on top. Sprinkle with Parmigiano-Reggiano.
8. Lower the oven temperature to 350°F. Bake for another 15–20 minutes, or until the pumpkins are fully tender and the stuffing is warmed through.
9. Serve hot, placing the tops back on each pumpkin for presentation, and add fresh parsley to taste. If you like sweet and spicy, you can add dried cranberries optionally!