Move over stuffed squash, Stuffed Pumpkins are here! They’re topped with gruyere cheese and have a delicious homemade turkey sausage filling.
The second those mini pumpkins and gourds hit stores, I’m in full fall mode and what better way to get into the season than stuffing them?! They’re more than just decor, so don’t let yours go to waste and enjoy just as you would any squash.
Why You’ll Love This Recipe
- Perfect for fall: It’s a fun and delicious way to enjoy the fall season!
- Full of flavour: The homemade turkey sausage filling is SO yummy.
- Low waste: Don’t throw your mini pumpkins away, you can eat them!
Ingredients and substitutions
- Mini pumpkins – butternut or any other squash would also work.
- Olive oil – or another neutral cooking oil like canola oil.
- Yellow onion – white onion or shallots can be used too.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Kale – or another dark leafy green like spinach.
- Dry white wine – you can leave this out, but it adds to the flavour.
- Gruyere cheese – Emmental, Jarlsberg or Swiss cheese would all be good.
Turkey sausage
- Ground turkey – ground chicken or pork would also work.
- Fennel seeds – anise or dill seeds will provide a similar taste.
- Paprika – cayenne is a good substitute but has a bit more of a kick.
- Onion powder – swap out for garlic powder instead.
How to make stuffed pumpkins
Step 1: Prep the pumpkins.
Slice off the tops and scrape out the seeds.
Step 2: Roast the pumpkins.
Drizzle in oil then bake them in the oven.
Step 3: Fry the onion.
Sauté the onion and garlic until softened.
Step 4: Cook the sausage.
Add the turkey sausage ingredients and cook until browned.
Step 5: Add the remaining ingredients.
Stir in the kale and wine.
Step 6: Stuff the pumpkins.
Add the filling to the pumpkins, top with cheese and bake in the oven.
Recipe tips
Here are some of my top tips for making these stuffed pumpkins:
- Try different fillings: Try adding mushrooms, rice, cranberry, apple, pecans and more.
- Use fresh herbs: Fresh rosemary or sage will add extra flavour.
- Prep the filling: Make the turkey sausage beforehand to save on prep time.
Frequently Asked Questions
What size pumpkin should I use?
Mini pumpkins that are about 5-6 inches big work best for this recipe.
What can I do with the inside of the pumpkin?
To reduce food waste, you can roast the pumpkin seeds and enjoy them later as a snack or as a soup or salad garnish.
Can you make this recipe vegetarian?
Yes! Just swap out the turkey sausage for extra vegetables like mushrooms or a meatless substitute of your choice.
Serving suggestions
Enjoy these pumpkins on their own or serve them with one of these fall-inspired sides:
You can also serve them with any of these healthy halloween treats or drinks if you’re throwing a party.
Storing and reheating
Prep ahead: Make the filling a few days in advance, then reheat it on the stovetop, stuff the pumpkins and bake fresh.
Storing: Store the leftovers in the fridge for 5 days.
Reheating: Reheat in the oven for 5-10 mins at 375° F. I wouldn’t recommend microwaving, as they’ll get soggy.
More pumpkin recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning these stuffed pumpkins into leftovers.
- I get all my ground turkey from Butcher Box, conveniently delivered to me frozen.
The Best Stuffed Pumpkin Recipe
Ingredients
- 4 mini pumpkins you may want to double this number if they're really small. Mine were 3 inches tall.
- 1 tbsp olive oil
- 1 yellow onion sliced
- 2 cloves garlic minced
- 1 cup kale finely chopped
- 2 tbsp dry white wine optional
- Salt & pepper to taste
- 1 cup gruyere cheese grated
Turkey sausage
- 1 lb ground turkey
- 1 tbsp fennel seeds
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp each salt & pepper
Instructions
- Preheat oven to 375 F. Slice the tops off each pumpkin and scrape out the seeds. Drizzle with a bit of olive oil and season with salt and pepper to taste, then add to a parchment-lined baking sheet. Bake for 20 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat, then add onion and garlic, cooking for 2-3 minutes until softened. Add ground turkey, fennel seeds, paprika, onion powder and salt and pepper, cooking another 5 minutes.
- Stir in kale and wine. Season with salt and pepper, cooking another 2 minutes, then remove from heat.
- Stuff pumpkins with sausage mixture, then top with gruyere cheese. Bake for another 10 minutes, then serve and enjoy!
Comments & Reviews
Kat says
My whole family loved this! It was so fun to eat the whole pumpkin. Before this dinner, my kids didn’t realize you ate pumpkin like a squash. We also made this with vegan meat and dairy-free cheese so it was also 100% vegan. Thanks for the recipe! We will definitely make this one again!