Baby Pumpkins Stuffed with Sausage

These are made with very cute baby pumpkins! A perfect idea for individual size portions and a great way to celebrate the fall. An added plus is that kids love then and they can help.


8 mini pumpkins, about 4 inches in diameter
1 pound bulk sausage
1 small onion, diced
1 clove garlic, diced
2 eggs
1 1/2 cup course breadcrumbs
1/2 teaspoon ground sage
1/4 cup chopped parsley
salt and pepper, to taste


1. Cut the tops off of the pumpkins and scoop out the seeds.
2. Oil and salt and pepper the insides of the pumpkins and set them aside.
3. Saute the onion and garlic in a small saute pan for about 5 minutes or until they are soft and fragrant.
4. Combine the sausage, onion, garlic, eggs, breadcrumbs and herbs in a large bowl. Stir together until fully combined.
5. Fill each pumpkin with the sausage mixture so that they are very full and heaped on top.
6. Bake at 350F for 45 minutes or until the pumpkins are soft and the sausage is cook through.

You can let the kids scoop out the mini pumpkins while you make the filling.

Author: Rachael Daylong

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