Stuffed Mini Pumpkins Recipe

Name: Stuffed Mini Pumpkins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 mini pumpkins small, or 4 large mini pumpkins, Not Jack B Little. Those will be too bitter. You're looking for the ones next to the gourds. Yup. Edible. Who knew?; 1 pound ground turkey; 1/4 cup raisins; 1 cup hazelnuts; 1 cup rice uncooked, or grain of your choice. I used long grain white because I had it haging around. This would be lovely with wild rice, for example.; 1 tablespoon dried thyme; 2 cloves minced garlic; 1 chopped onion medium; 1 teaspoon honey; 1 cup chicken stock; 1 1/2 teaspoons tomato paste; 1 tablespoon butter; olive oil; salt; pepper

Servings: persons

6 mini pumpkins small, or 4 large mini pumpkins, Not Jack B Little. Those will be too bitter. You're looking for the ones next to the gourds. Yup. Edible. Who knew?
1 pound ground turkey
1/4 cup raisins
1 cup hazelnuts
1 cup rice uncooked, or grain of your choice. I used long grain white because I had it haging around. This would be lovely with wild rice, for example.
1 tablespoon dried thyme
2 cloves minced garlic
1 chopped onion medium
1 teaspoon honey
1 cup chicken stock
1 1/2 teaspoons tomato paste
1 tablespoon butter
olive oil
salt
pepper

1
Cut the tops off of your mini pumpkins and take all the pumpkin goop out with a spoon, making sure to scrape the sides of the pumpkin well. Set your pumpkins and lids (stems down) in a baking dish and set aside. Preheat the oven to 350 degrees.
2
Saute the onion and garlic in about a tablespoon of olive oil on medium high heat until the onion is tender, about 6 minutes. Add the ground turkey and brown.
3
Add the raisins, hazelnuts, thyme, honey, tomato paste, pepper flakes and chicken broth. Simmer on medium heat until the sauce reduces by half, then add the butter. Check for seasoning at this point. Add salt and pepper to taste. Let simmer for 5 more minutes.
4
Drizzle the mini pumpkins and lids with olive oil, salt and pepper. Stuff each pumpkin with the mixture. If your stuffing is dry, add about a tablespoon of water to each one so that the flesh of the pumpkin will bake.
5
Place your stuffed pumpkins in a preheated oven and bake for 45 minutes, or until the stuffing is golden brown and the pumpkin flesh is tender

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 mini pumpkins small, or 4 large mini pumpkins, Not Jack B Little. Those will be too bitter. You're looking for the ones next to the gourds. Yup. Edible. Who knew?, 1 pound ground turkey, 1/4 cup raisins, 1 cup hazelnuts, and more.

Yes, Stuffed Mini Pumpkins falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Mini Pumpkins

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