The Best Stuffed Pumpkin Recipe
Move over stuffed squash, Stuffed Pumpkins are here! They're topped with gruyere cheese and have a delicious homemade turkey sausage filling.
Servings: 4 servings
Calories: 505kcal
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!
Notes
Try making the homemade sausage with ground chicken or pork instead of turkey.
Store the leftovers in the fridge for 3-5 days. Reheat in the oven for 5-10 minutes at 375 F.
Freeze the cooked turkey sausage for up to 3 months. Defrost in the fridge overnight then reheat in the microwave or on the stovetop.
Nutrition
Calories: 505kcal | Carbohydrates: 50g | Protein: 45g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 99mg | Sodium: 313mg | Potassium: 2826mg | Fiber: 5g | Sugar: 20g | Vitamin A: 60152IU | Vitamin C: 80mg | Calcium: 553mg | Iron: 7mg