Description
A cozy fall recipe delight featuring mini pumpkins stuffed with ground turkey and brown butter sage.
Ingredients
Scale
- 4 mini pumpkins
- 1 lb ground turkey
- 4 tbsp unsalted butter
- 1/4 cup chopped fresh sage
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 cup cooked quinoa
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the mini pumpkins and scoop out the seeds.
- In a skillet, melt the butter over medium heat and add the sage, cooking until fragrant.
- Add the onion, celery, and carrots to the skillet and sauté until softened.
- Stir in the ground turkey and cook until browned.
- Add the cooked quinoa, salt, and pepper, mixing well.
- Stuff the mixture into the hollowed mini pumpkins.
- Place the stuffed pumpkins on a baking sheet and bake for 30-35 minutes, or until the pumpkins are tender.
- Serve warm and enjoy your cozy fall dish!
Notes
- Feel free to add other vegetables to the stuffing mixture.
- These can be made ahead of time and reheated before serving.
- Great as a Thanksgiving side dish or a main course.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Entree
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mini pumpkin
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Ground Turkey and Brown Butter Sage Stuffed Mini Pumpkins, Pumpkin Stew, Yummy Fall Recipes, Fall Cooking, Thanksgiving Dishes, Entree Recipes, Fall Dinner, Thanksgiving Side Dishes, Holiday Cooking, Pumpkin Recipes