This oven baked sausage stuffed mini pumpkins recipe is a great family meal for Halloween or Bonfire Night! Serve with veg for a fun meal kids will love.
If you want to do more with pumpkins than just carve them this week, then these fun sausage stuffed mini pumpkins may be just the recipe you are looking for!
One of these cute mini pumpkins filled with tasty sausage stuffing and served with some healthy veggies on the side is the perfect size for a kids meal, and the novelty of having a whole pumpkin to eat themselves is a great way to persuade them to give it a try!
I spotted these munchkin pumpkins in the supermarket the other day and just had to buy them - they're so cute!
At first I was planning to roast them as a tasty side dish, but I had some sausages to use up so I decided to give the pumpkins the starring role in our dinner that day. I stuffed them with sausage meat, baked them whole and served them up as the main event.
This recipe is a great way to celebrate Halloween with a fun family meal, and the yummy sausage filling makes it perfect for Bonfire Night next week too!
Baked Sausage Stuffed Mini Pumpkins
- 6 mini pumpkins
- 1 small onion
- 375g good quality British sausages
- 50g panko breadcrumbs
- 1 tsp dried sage
- splash water
- salt & pepper to taste
Method:
Preheat the oven to 180°C (Gas mark 4/350°F). Lightly oil a small roasting tin (check that it is large enough to hold your 6 mini pumpkins).
Prepare the pumpkins. Scrub the outside of the pumpkins well under running water and pat dry.
Slice the top off each pumpkin, as you would when carving a full-sized pumpkin, and set the tops to one side.
With a spoon, scoop out the seeds and pulp from inside each pumpkin, taking care not to remove too much of the flesh.
Next, prepare the sausage stuffing. Peel and finely slice the onion and place in a bowl.
Remove the sausages from their skins - I find that the easiest way to do this is to slit the skins down the length of the sausage with the tip of sharp knife, then peel it back from the sausage meat to remove.
Discard the skins and add the sausage meat to the bowl with the onions, along with the bread crumbs, dried sage and a splash of water. Season with salt & pepper if wanted.
Mix the stuffing ingredients well until completely combined.
Place the hollowed out pumpkins into the oiled roasting tin, then spoon the stuffing mixture into the pumpkins, splitting the mixture between all six. Depending on the size of your pumpkins, you should have enough stuffing to just fill them all.
Pop the 'lids' back on the pumpkins, then place in the oven and roast for 30 minutes.
After 30 minutes, remove the tops from the pumpkins and pop on a plate to one side. Return the pumpkins to the oven and roast for a further 10-15 minutes.
The pumpkins are done when the pumpkin is cooked through (test for softness with the tip of a sharp knife in the side of a pumpkin) and the stuffing is starting to crisp up on top.
Pop the tops back on the pumpkins to serve.
Enjoy!
If you enjoyed this recipe, you might also like these fun Halloween meal ideas:
Spiderweb Topped Easy Pumpkin Soup
Monster Green Pesto Pasta with Edible Eyeballs
For more yummy family friendly dinner ideas and recipes like this one, check out the Family Friendly Meals section here on the Eats Amazing blog or pop over and follow the Eats Amazing recipes Pinterest board for fresh and seasonal inspiration all the year around!
Grace
Baked Sausage Stuffed Mini Pumpkins
Ingredients
- 6 mini pumpkins
- 1 small onion
- 375 g good quality British sausages
- 50 g panko breadcrumbs
- 1 tsp dried sage
- splash water
- salt & pepper to taste
Instructions
- Preheat the oven to 180°C (Gas mark 4/350°F). Lightly oil a small roasting tin (check that it is large enough to hold your 6 mini pumpkins).
- Prepare the pumpkins. Scrub the outside of the pumpkins well under running water and pat dry. Slice the top off each pumpkin, as you would when carving a full-sized pumpkin, and set to one side.
- With a spoon, scoop out the seeds and pulp from inside each pumpkin, taking care not to remove too much of the flesh.
- Next, prepare the sausage stuffing. Peel and finely slice the onion and place in a bowl.
- Remove the sausages from their skins - I find that the easiest way to do this is to slit the skins down the length of the sausage with the tip of sharp knife, then peel it back from the sausage meat to remove.
- Discard the skins and add the sausage meat to the bowl with the onions, along with the bread crumbs, dried sage and a splash of water. Season with salt & pepper if wanted.
- Mix the stuffing ingredients well until completely combined.
- Place the hollowed out pumpkins into the oiled roasting tin, then spoon the stuffing mixture into the pumpkins, splitting the mixture between all six. Depending on the size of your pumpkins, you should have enough to just fill them all.
- Pop the 'lids' back on the pumpkins, then place in the oven and roast for 30 minutes.
- After 30 minutes, remove the tops from the pumpkins and pop on a plate to one side. Return the pumpkins to the oven and roast for a further 10-15 minutes. The pumpkins are done when the pumpkin is cooked through (test for softness with the tip of a sharp knife in the side of a pumpkin) and the stuffing is starting to crisp up on top.
- Pop the tops back on the pumpkins to serve.
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Wen says
Am I missing something, the pumpkin meat itself on these mini pumpkins is safe to eat? I know sugar pumpkins are safe to eat, or at least desirable to eat, never knew you could eat other varieties. I always throw these pumpkins in the compost at the end of the season because I never figured you could eat them, let alone being safe to eat.
This recipe looks really delicious!!!
Grace Hall says
Hello, yes the pumpkin meat is completely safe to eat, as is the skin of these mini ones once roasted. All pumpkins are safe to eat actually, it's just that the ones grown for carving have very little flavour as the growers just concentrate on size and shape so the flesh is very watery. Here in the UK most mini pumpkins are labelled as 'eating' or 'edible' pumpkins in the shops but it's just because they taste the best rather than that the others are not edible!
Sara Alexander says
Amazing! 3 very fussy eaters. And they went down a treat. I'm so happy that I cooked something that everyone liked. They taste delicious! Thank you for the idea x
Grace Hall says
Thank you for your lovely comment Sara, I'm so glad you enjoyed them!