Stuffed Mini Pumpkins for a Fall Side Dish

Fall is here, and what better way to celebrate than with yummy fall recipes like these stuffed mini pumpkins? I remember last Thanksgiving when my son, Jake, insisted on helping me in the kitchen. He was so excited to stuff these little beauties that we ended up with more filling on the floor than in the pumpkins! But hey, that’s what family cooking is all about—fun and a little mess.

Why You’ll Love It

• They’re adorable and festive, perfect for your holiday table.
• Packed with healthy ingredients, they make for a guilt-free side dish.
• The flavors are warm and comforting, just like a cozy fall evening.

Pure Comfort

These stuffed mini pumpkins are pure comfort food. They bring together savory grains, veggies, and spices, all wrapped in a sweet pumpkin shell. Plus, they look so cute on your plate!

What You Need

• 4 4 mini pumpkins – Choose small, firm pumpkins for best results.
• 1 1 cup cooked quinoa – You can substitute with rice or farro.
• 1 1 cup black beans, drained and rinsed – Canned or cooked from scratch works.
• 1 1 red bell pepper, diced – Feel free to use any color bell pepper.
• 1 1 small onion, diced – Shallots can be a nice alternative.
• 2 2 cloves garlic, minced – Garlic powder can be used if fresh isn’t available.
• 1 1 tsp cumin – Add more for a spicier kick.
• 1 1 tsp chili powder – Adjust to taste.
• Salt and pepper to taste – Use sea salt for a touch of flavor.
• 1 1 cup shredded cheese (cheddar or mozzarella) – Vegan cheese can be used for a dairy-free option.

Time to Cook

Prep: 20 minutes | Cook: 30 minutes | Total: 50 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the filling a day in advance.

Steps to Make It

1. First, preheat your oven to 375°F. This ensures the pumpkins roast evenly, giving them a nice golden color.
2. Next, carefully slice the tops off the mini pumpkins and scoop out the seeds. They should look like little bowls ready to be filled with goodness.
3. In a large mixing bowl, combine the cooked quinoa, black beans, diced bell pepper, onion, garlic, cumin, chili powder, salt, and pepper. Mix until everything is well blended and colorful.
4. Now, fill each pumpkin with the quinoa mixture, packing it in gently. Make sure to leave a little space at the top for the cheese.
5. Sprinkle the shredded cheese over the filled pumpkins. This will melt beautifully and create a delicious crust.
6. Place the pumpkins in a baking dish and cover with foil. Bake in the preheated oven for 25 minutes. You’ll know they’re done when the pumpkins are tender and the cheese is bubbly.

Make It Perfect

• For a fun twist, add some chopped nuts or dried cranberries to the filling for extra texture.
• If you want a little more spice, consider adding diced jalapeños to the mixture.
• Serve these stuffed pumpkins with a side salad for a complete meal.

Mix It Up

• Swap out quinoa for couscous or barley for a different flavor.
• Try adding ground turkey or sausage to the filling for a heartier dish.

Perfect Partners

• These mini pumpkins pair wonderfully with roasted Brussels sprouts.
• Serve them alongside a creamy potato casserole for a comforting meal.

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FAQs

Conclusion

These stuffed mini pumpkins are a delightful addition to your fall dinner recipes and a healthy Thanksgiving side dish. They not only taste amazing but also bring a festive touch to your table. So, gather your family and enjoy this yummy fall recipe together!