Sausage Rice Cranberry Mini Pumpkins

Sausage Rice and Cranberry Stuffed Mini Pumpkins make an unforgettable fall centerpiece and a hearty all-in-one meal. I make these for holiday potlucks and family Sunday dinners every year and their rustic flavors consistently turn heads. Each pumpkin turns into a creamy edible bowl stuffed with savory sausage and tart cranberry goodness.

The first time I served these stuffed pumpkins at Thanksgiving I was nervous about the extra steps but seeing everyone’s surprise and hearing how much they loved the filling made me bring it back every year. Now my family requests these even for casual Sunday dinners in October.

Ingredients

• Mini pumpkins: Choose ones with deep orange skin and no soft spots for the sweetest flavor and best texture
• Olive oil: Gives the pumpkin skin a tender finish and helps browning
• Ground pork sausage: Brings savory depth I like using one with apple or sage if available
• Sweet onion: Adds aromatic sweetness Chop finely for even cooking
• Crimini mushrooms: Contribute earthiness If you cannot find crimini use baby bella or button
• Apple cider: Adds gentle sweetness and deglazes the pan Use fresh unfiltered cider if you can
• Raw pecans: Provide crunchy texture Toast lightly for extra nuttiness
• Nutmeg: Offers a subtle warm note Use fresh grated if possible
• Fresh thyme: Brightens the filling Chopped just before adding to maximize flavor
• Dried cranberries: Add vibrant tartness and chewy texture Choose plump unsweetened cranberries for less sugar
• Quinoa brown and red rice: Medley provides chew and protein If you cannot find this blend use any cooked rice or quinoa
• Kale leaves: Adds color and a nutritious boost Remove tough stems and chop well
• Parmigiano Reggiano: Melts beautifully and adds saltiness Buy a wedge and grate fresh for best melt and flavor

Instructions

Preheat and Prepare the Pumpkins:

Preheat oven to four hundred degrees Fahrenheit For easy cleanup line a rimmed baking sheet with foil Slice the tops off of mini pumpkins use a small sharp knife and scoop out the seeds and fibers Rub each pumpkin and top with olive oil and season all over with salt and pepper Place pumpkins on the baking sheet with tops on and roast until just starting to soften about fifteen to twenty minutes

Cook the Sausage:

In a medium skillet over medium high heat add a generous drizzle of olive oil Crumble in ground sausage and cook until browned and cooked through Stir often to break into small pieces Taste and add salt and pepper if needed Spoon sausage onto a plate lined with paper towel to drain off excess grease

Sauté the Vegetables:

In the same pan with remaining oil sauté chopped sweet onion and crimini mushrooms Stir frequently until the onions are translucent and mushrooms are tender about six to eight minutes

Deglaze and Season:

Pour in apple cider scrape the bottom of the pan with a wooden spoon to loosen any flavorful bits Add chopped pecans fresh thyme and a pinch of nutmeg Cook until the liquid is reduced by half this concentrates the flavor Remove from the heat

Prepare the Rice:

Heat quinoa rice blend according to package directions Fluff with a fork to keep grains separate

Mix the Stuffing:

In a large mixing bowl combine cooked sausage sautéed vegetables rice blend dried cranberries chopped kale and three quarters cup of Parmigiano Reggiano Toss to combine well

Stuff and Bake the Pumpkins:

Transfer pre roasted pumpkin bottoms to a large cast iron skillet or oven safe dish Set aside the tops Generously pack each pumpkin cavity with rice mixture mounding the stuffing any extra stuffing can be spooned around the pans base Sprinkle remaining cheese on top

Final Bake:

Reduce oven temperature to three hundred fifty degrees Fahrenheit and bake pumpkins uncovered until tender when pierced and filling is hot about fifteen to twenty minutes Rest for five minutes before serving Set tops back on for presentation

Cranberries are my favorite part of this dish Their pop of sweetness elevates every forkful and brings a little surprise to the savory mix One year my niece insisted on eating the stuffing first and saving the pumpkin bowl for last she called it her secret dessert

Storage Tips

Stuffed pumpkins store beautifully Place cooled leftovers in airtight containers in the fridge for up to four days For best results reheat in the oven at three hundred degrees until warmed through The skin can soften a little when reheated but the flavors remain rich

Ingredient Substitutions

Swap ground chicken or turkey for pork sausage for a lighter flavor Use walnuts or pumpkin seeds in place of pecans if you prefer or need to avoid nuts Baby spinach or chopped Swiss chard work as a stand in for kale

Serving Suggestions

Serve as a show stopping main course for festive dinners Pair with a crisp apple salad or roasted root vegetables If you are cooking for a larger crowd make extra stuffing and bake it as a casserole alongside the pumpkins

Cultural and Historical Context

Pumpkin has deep roots in North American cooking Indigenous peoples cultivated and roasted pumpkins long before the arrival of Europeans Today stuffed pumpkins are a modern twist bringing together traditional ingredients of the fall harvest

Seasonal Adaptations

Roast squash like delicata or acorn if mini pumpkins are scarce Substitute dried cherries or chopped dried apricots when cranberries are out of season Try using cubed roasted sweet potatoes in the filling for extra depth

This stunning pumpkin dish brings warmth and creativity to your table Every bite captures the very best flavors of autumn

Recipe FAQs

→ Can I use a different type of sausage?

Yes, chicken or turkey sausage, or even plant-based options, can substitute for pork according to your preference.

→ Do I have to use mini pumpkins?

For presentation, mini pumpkins work best, but you may use acorn squash or small sugar pumpkins.

→ Is it possible to make this dish ahead of time?

You can prepare the filling and roast the pumpkins in advance, then stuff and bake just before serving.

→ Can I omit the nuts for allergies?

Absolutely. Leave out the pecans or replace them with sunflower seeds for a nut-free version.

→ What sides pair well with this dish?

Light salads, roast vegetables, or crusty bread complement the warm, hearty flavors of the stuffed pumpkins.