Go Back
+ servings
How to make oven baked sausage stuffed mini pumpkins - fun and tasty autumn family meal idea
Print Recipe
4.5 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 mins
Cook Time45 mins
Total Time55 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.