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    Home » Family Friendly Recipes » Family Meals

    Baked Sausage Stuffed Mini Pumpkins Recipe

    Oct 30, 2018 · 5 Comments

    676 shares
    • 74

    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!

    Easy oven baked sausage stuffed mini pumpkins - a fun family recipe idea for Halloween or Bonfire Night

    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!

    Whole roasted mini pumpkins with sausage stuffing recipe - fun family meal idea for Halloween or Bonfire Night
    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.

    Mini munchkin pumpkins recipe - filled with sausage stuffing and oven roasted - a fun Halloween meal for kids

    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!

    Fun and easy oven baked sausage stuffed mini pumpkins - this fun recipe makes a great family meal for Halloween or Bonfire Night

    Baked Sausage Stuffed Mini Pumpkins

    Ingredients (makes 6):
    • 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.

    Oven baked sausage stuffed mini pumpkins recipe - step 1 slice the tops from the pumpkins

    With a spoon, scoop out the seeds and pulp from inside each pumpkin, taking care not to remove too much of the flesh.

    Oven baked sausage stuffed mini pumpkins recipe - step 2 remove the seeds and pulp

    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.

    Oven baked sausage stuffed mini pumpkins recipe - step 3 fill with the sausage stuffing mixture

    Pop the 'lids' back on the pumpkins, then place in the oven and roast for 30 minutes.

    Oven baked sausage stuffed mini pumpkins recipe - step 4 replace the lids ready for baking

    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.

    Oven baked sausage stuffed mini pumpkins recipe - step 5 roast until cooked through

    Pop the tops back on the pumpkins to serve.

    Enjoy!

    Oven roasted sausage stuffed mini pumpkins - a fun Halloween meal for kids that is perfect for bonfire night too

    If you enjoyed this recipe, you might also like these fun Halloween meal ideas:

    Spiderweb Topped Easy Pumpkin Soup

    Halloween pumpkin soup with yogurt spider webs in white bowls with toy spiders

    Monster Green Pesto Pasta with Edible Eyeballs

    Two bowls of green monster spaghetti with edible eyeballs, cherry tomatoes and forks

    Baked Potato Monsters

    How to make mini baked potato monsters - fun food art plate for kids

    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

    How to make oven baked sausage stuffed mini pumpkins - fun and tasty autumn family meal idea
    Print Recipe
    4.50 from 2 votes

    Baked Sausage Stuffed Mini Pumpkins

    This fun oven baked sausage stuffed mini pumpkins recipe is a great family meal for Halloween or Bonfire Night! Serve with veggies on the side for a fun meal kids will love!
    Prep Time10 minutes mins
    Cook Time45 minutes mins
    Total Time55 minutes mins
    Course: Main Course
    Cuisine: British, Halloween
    Servings: 6 pumpkins
    Author: Grace Hall

    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.

    Love this fun recipe idea? Why not save it to Pinterest so you can easily find it again!

    Oven baked sausage stuffed mini pumpkins - a fun autumn meal for kids this Halloween or Bonfire night #EatsAmazing #pumpkinrecipes #Halloweenfood #Bonfirenight #Halloween #familyfood #autumn #fall #kidsfood #funfood #kidsmeal

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    676 shares
    • 74

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    Comments

    1. Wen says

      November 01, 2018 at 4:21 pm

      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!!!

      Reply
      • Grace Hall says

        November 10, 2018 at 11:50 am

        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!

        Reply
    2. Sara Alexander says

      October 10, 2021 at 6:30 pm

      5 stars
      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

      Reply
      • Grace Hall says

        October 29, 2021 at 3:41 pm

        Thank you for your lovely comment Sara, I'm so glad you enjoyed them!

        Reply
    4.50 from 2 votes (1 rating without comment)

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