Name: Stuffed Mini Pumpkins
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 6 mini sugar pumpkins; 1 cup quinoa; 2 cups vegetable broth; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh sage or thyme, chopped; 1⁄4 teaspoon cinnamon or nutmeg (optional); 1⁄2 teaspoon salt; 1⁄4 teaspoon black pepper

If you’re looking for a dish that’s as charming on the table as it is flavorful, these Stuffed Mini Pumpkins are the seasonal showstoppers you’ve been craving. With their naturally sweet flesh and adorable individual servings, mini pumpkins make the perfect edible bowls for a savory, spiced quinoa and veggie filling. Whether you’re prepping for a cozy fall dinner, a Thanksgiving side dish, or a vegetarian-friendly main, this recipe brings comfort and style in one festive bite.

Each pumpkin is roasted until tender, filled with a herby, hearty stuffing that has just enough autumn spice to make every mouthful taste like the best parts of the season. Plus, they reheat like a dream, making them a great make-ahead option when the oven’s already working overtime. Ready to impress your guests and treat your tastebuds?

What Kind of Pumpkin Should I Use?

For this recipe, sugar pumpkins or mini pie pumpkins work best. They’re naturally sweeter and small enough to serve individually without overwhelming your plate. Look for pumpkins that are roughly the size of a large apple—they roast evenly and their flesh turns creamy and flavorful.

Avoid ornamental pumpkins, which are grown for looks and not taste. A good sugar pumpkin should feel heavy for its size, with a firm skin and a strong, intact stem—perfect for popping back on top for a photo-ready finish!

Ingredients for the Stuffed Mini Pumpkins

Mini Pumpkins: These are the stars of the show and create an edible, festive vessel for the stuffing.
Quinoa: Provides a hearty, protein-rich base that pairs beautifully with the soft pumpkin flesh.
Onion and Garlic: Essential aromatics to start the stuffing with depth and flavor.
Carrots and Celery: Classic veggie combo to add texture, color, and that comforting, home-cooked taste.
Vegetable Broth: Helps cook the quinoa and infuses the entire mixture with savory goodness.
Olive Oil: For sautéing the veggies and adding richness.
Fresh Herbs: Think parsley, sage, or thyme—they bring freshness and a touch of brightness.
Spices: A touch of cinnamon or nutmeg complements the pumpkin’s natural sweetness without overpowering.
Salt and Pepper: Always a must to season every layer perfectly.

How To Make the Stuffed Mini Pumpkins

Step 1: Prep the Pumpkins

Start by preheating your oven to 375°F (190°C). Wash the mini pumpkins and carefully slice off the tops, keeping the stems intact. Scoop out the seeds and strings inside each pumpkin using a spoon. Lightly drizzle the interiors with olive oil and a pinch of salt. Place the pumpkins cut-side down on a baking sheet and roast for about 20 minutes until just tender.

Step 2: Cook the Quinoa

While the pumpkins are roasting, rinse your quinoa under cold water. In a saucepan, bring vegetable broth to a boil, add quinoa, and reduce to a simmer. Cook for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Set aside.

Step 3: Sauté the Vegetables

Heat olive oil in a skillet over medium heat. Add finely chopped onion, garlic, carrots, and celery. Cook for 6-8 minutes until the vegetables soften and begin to caramelize. Add in salt, pepper, and a pinch of cinnamon or nutmeg.

Step 4: Combine and Season

Stir the cooked quinoa into the skillet with the sautéed vegetables. Add chopped fresh herbs like parsley, sage, or thyme. Mix well and adjust seasoning to taste.

Step 5: Stuff the Pumpkins

Remove the pumpkins from the oven and carefully flip them over. Spoon the quinoa stuffing generously into each pumpkin cavity. Place the “lids” back on top for presentation, and return to the oven for an additional 10-15 minutes to warm everything through.

Step 6: Serve Warm

Once the tops are slightly golden and the pumpkins are fork-tender, remove from the oven. Let them cool for a few minutes before serving. Garnish with extra herbs if desired.

Serving and Storing Stuffed Mini Pumpkins

These Stuffed Mini Pumpkins are as practical as they are adorable. Serve them warm straight from the oven for a cozy presentation that fits perfectly into fall and holiday spreads. They’re excellent as individual main dishes for vegetarians or as festive side servings next to roasted meats or hearty stews.

If you’re planning ahead, you can roast and stuff the pumpkins a day in advance. Store them in an airtight container in the refrigerator and simply reheat in a 350°F oven for about 15-20 minutes. They also freeze surprisingly well—just wrap them tightly and thaw overnight before reheating.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can roast the pumpkins and prepare the stuffing in advance. Store separately or fully assembled, then reheat before serving.

What can I use instead of quinoa?

Couscous, wild rice, or even farro are great alternatives. Just make sure the grain is fully cooked before stuffing.

How do I know when the pumpkins are done baking?

They should be fork-tender but not collapsing. The skin will darken slightly, and the filling should be heated through.

Can I add protein to the filling?

Absolutely! Crumbled sausage, cooked ground turkey, or lentils can be added to the stuffing mixture.

What if I can’t find mini pumpkins?

You can use small acorn squash or halved bell peppers as a substitute, though the flavor and presentation will differ slightly.

Are they kid-friendly?

Very! The sweet flavor of the pumpkin and the colorful filling can be fun and appealing for little ones, especially with the cute presentation.

Want More Cozy Fall Dinner Ideas?

If you’re loving these Stuffed Mini Pumpkins, here are some other warm, comforting meals to bring into your seasonal rotation:

Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a zesty twist on weeknight comfort.
Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta if you’re craving something rich and velvety.
Creamy Garlic Parmesan Tortellini with Chicken and Broccoli when you want pasta packed with cozy flavor.
Garlic Parmesan Chicken and Potatoes for an easy sheet pan meal with minimal cleanup.
Mediterranean White Beans & Greens as a hearty, plant-based option.

These dishes are perfect if you’re leaning into seasonal flavors and looking for something a little different but still easy to love.

📌 Save this recipe to your Pinterest fall dinner board so you can revisit it all season long.

And let me know in the comments how your Stuffed Mini Pumpkins turned out! Did you go all-veggie, or add in a protein twist? Any herbs or spices you played with?

I love seeing how you bring these recipes to life in your own kitchen. For even more cozy, creative meals, follow along on Pinterest at Life with Nina.

Stuffed Mini Pumpkins

Author: Nina Johnson
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Roasting + Stuffing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Stuffed Mini Pumpkins are the ultimate fall-inspired comfort food—adorable, flavorful, and nourishing. Each mini pumpkin is roasted to perfection and filled with a cozy mix of quinoa, sautéed vegetables, herbs, and warm spices. Perfect as a vegetarian main or festive side dish, this recipe is ideal for holiday dinners or a seasonal weeknight treat.

Instructions

1. Preheat the oven to 375°F (190°C). Wash and slice off the tops of the pumpkins, keeping the stems intact. Scoop out seeds and strings.

2. Lightly drizzle the inside of each pumpkin with olive oil and sprinkle with salt. Place cut-side down on a baking sheet and roast for 20 minutes.

3. Rinse quinoa under cold water. In a saucepan, bring vegetable broth to a boil, add quinoa, reduce heat, and simmer for 15 minutes until fluffy. Set aside.

4. In a skillet over medium heat, heat olive oil and sauté onion, garlic, carrot, and celery for 6–8 minutes until soft and fragrant.

5. Stir in cooked quinoa, cinnamon or nutmeg (if using), herbs, salt, and pepper. Combine thoroughly and adjust seasoning to taste.

6. Flip roasted pumpkins right-side up and stuff generously with quinoa mixture. Replace tops and return to oven for 10–15 more minutes.

7. Remove from oven once pumpkins are fork-tender and lightly golden. Cool for a few minutes before serving. Garnish with fresh herbs if desired.