- Like
- Digg
- Del
- Tumblr
- VKontakte
- Buffer
- Love This
- Odnoklassniki
- Meneame
- Blogger
- Amazon
- Yahoo Mail
- Gmail
- AOL
- Newsvine
- HackerNews
- Evernote
- MySpace
- Mail.ru
- Viadeo
- Line
- Comments
- Yummly
- SMS
- Viber
- Telegram
- Subscribe
- Skype
- Facebook Messenger
- Kakao
- LiveJournal
- Yammer
- Edgar
- Fintel
- Mix
- Instapaper
- Copy Link
When fall rolls around, there’s no better way to embrace the season than with Roasted Stuffed Pumpkins. These mini pumpkins, filled with a savory mixture of kale, cranberries, nuts, and Gruyère cheese, are the perfect side dish to elevate any autumn meal.
Not only do they look stunning on your table, but they also pack a flavorful punch in every bite. Whether you’re hosting a cozy dinner party or just looking to add a little seasonal flair to your weeknight dinner, these stuffed pumpkins are a must-try.
Embrace the fall season by pairing these adorable stuffed pumpkins with a cozy turkey meatloaf or the ultimate turkey sandwich.
Helpful Tips
- Prep the Pumpkins Properly
When preparing the pumpkins, don’t forget to scrape out all the seeds and stringy bits from the inside. A clean pumpkin makes for a better presentation and texture. You can also save the seeds for roasting later as a snack. - Adjust the Stuffing to Taste
The beauty of this recipe is how customizable it is. You can swap out the kale for spinach or Swiss chard, or use dried cherries or raisins in place of cranberries. If you’re not a fan of Gruyère, try using a sharp cheddar or Parmesan for a different flavor profile. - Make It Ahead
The stuffing can be made ahead of time and stored in the fridge until you’re ready to assemble and bake the pumpkins. This makes it a great dish for entertaining since you can do most of the prep work in advance.
Like it, Love it, Want Some More of It? Subscribe to our newsletter and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊
Roasted Stuffed Pumpkins
Ingredients
- 4 mini pumpkins or squash
- 1 tablespoon (15 ml) olive oil
- 1/2 small onion chopped
- 2 cloves garlic minced
- 1 cup (21 g) kale finely chopped
- 1/2 cup (61 g) dried cranberries
- 1/2 cup (55 g) chopped pecans or walnuts
- 1 teaspoon (1 g) dried thyme
- 1 cup (132 g) gruyere cheese grated
- Salt & pepper to taste
Instructions
- Preheat oven to 375° F (190°C). Line a baking sheet with parchment paper.
- Slice the tops off the pumpkins and scrape out the seeds. Coat the insides with olive oil and season with salt and pepper. Bake for 20 minutes.
- Heat oil in a large skillet over medium heat. Add onion and cook for 3 minutes, then add garlic and cook for 30 seconds. Add kale, cranberries, walnuts and dried thyme. Cook for another 5 minutes. Add half the cheese and stir just to combine. Remove from heat.
- Stuff pumpkins with the mixture, then top with the remaining gruyere cheese. Bake for another 8 minutes.
Video
Notes
- When preparing the pumpkins, don’t forget to scrape out all the seeds and stringy bits from the inside. A clean pumpkin makes for a better presentation and texture. You can also save the seeds for roasting later as a snack.
- The beauty of this recipe is how customizable it is. You can swap out the kale for spinach or Swiss chard, or use dried cherries or raisins in place of cranberries. If you’re not a fan of Gruyère, try using a sharp cheddar or Parmesan for a different flavor profile.
- The stuffing can be made ahead of time and stored in the fridge until you’re ready to assemble and bake the pumpkins. This makes it a great dish for entertaining since you can do most of the prep work in advance.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
