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Savory Beef Stuffed Mini Pumpkins Recipe

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Enjoy the cozy flavors of fall with these Savory Beef Stuffed Mini Pumpkins. Tender mini pumpkins are hollowed out and filled with a rich mixture of ground beef, pumpkin puree, aromatic herbs, and warm spices, then baked until perfectly soft. This festive and hearty dish is perfect for a seasonal dinner or a unique holiday centerpiece.

Ingredients

Mini Pumpkins

  • 10 mini pumpkins

Beef Filling

  • 1 lb / 450 g ground beef
  • 1 can (15 oz / 425 g) pumpkin puree
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 6 tbsp olive oil (divided, 2 tbsp for pumpkins, 4 tbsp for sautéing)
  • 2 tsp salt (divided, some for seasoning pumpkins and some for filling)
  • 1/2 tsp ground black pepper (divided)
  • 1 tsp pumpkin pie spice
  • 1/2 tbsp fresh thyme
  • 1/2 tbsp fresh oregano
  • 1/2 tbsp fresh sage, chopped

Instructions

  1. Prepare Pumpkins: Wash the mini pumpkins thoroughly. Slice off the top quarter to create lids. Use a spoon to scoop out the seeds and pulp, creating a hollow cavity inside each pumpkin. If needed, shave a small sliver off the bottom of each pumpkin to help them sit flat and stable. Place the hollowed pumpkins upright on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste.
  2. Sauté Aromatics: Heat the remaining 4 tablespoons of olive oil in a skillet over medium-high heat. Add the diced yellow onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
  3. Cook Beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is fully browned and no longer pink. Drain any excess grease to keep the filling from becoming too oily.
  4. Combine Filling Ingredients: Stir in the pumpkin puree, 2 teaspoons salt, 1/2 teaspoon black pepper, and 1 teaspoon pumpkin pie spice. Mix well to incorporate all the flavors evenly.
  5. Add Fresh Herbs and Simmer: Add the fresh thyme, oregano, and chopped sage to the skillet. Stir again and let the mixture simmer for 5 minutes, allowing the flavors to meld together. Taste and adjust seasoning as needed.
  6. Stuff Pumpkins: Preheat your oven to 375°F (190°C). Spoon the prepared beef filling generously into each hollowed pumpkin. Place the pumpkin lids back on top to cover the filling.
  7. Bake: Arrange the stuffed pumpkins on the baking sheet. Add a small splash of water to the bottom of the sheet to create steam during baking. Bake in the preheated oven for 45-60 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
  8. Rest and Serve: Remove the stuffed pumpkins from the oven and let them rest for 5-10 minutes before serving. This allows the juices to settle and the flavors to deepen. Garnish as desired and serve warm.

Notes

  • Mini pumpkins designed for cooking are ideal; avoid decorative pumpkins that may be tough or bitter.
  • If mini pumpkins are not available, similarly sized acorn or sugar pumpkins can be used.
  • Adjust the seasoning to taste, especially with salt and pumpkin pie spice.
  • The addition of water to the baking sheet helps keep the pumpkins moist while baking.
  • Leftover filling can be used as a topping for rice or pasta.
  • To speed up cooking, you can precook the pumpkins by steaming or microwaving, but baking as described yields the best texture and flavor.
  • For a vegetarian alternative, replace ground beef with cooked lentils or meat substitute.

Find it online: https://hotsavors.com/savory-beef-stuffed-mini-pumpkins-recipe/