Mini pumpkins carved like Jack-o’-Lanterns are roasted and filled with a hearty, savory stuffing of rice, vegetables, and sausage (or mushrooms for a vegetarian twist). This dish is both decorative and delicious—perfect as a Halloween main or showstopping side.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 30 minsCook Time 50 minsTotal Time 1 hr 20 minsFor the pumpkins
6 mini pumpkins (about 1 lb / 450 g each)
2 tbsp olive oil
Salt & pepper, to taste
For the filling (savory sausage-rice option)
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
7 oz sausage meat (or use mushrooms for vegetarian)
1 cup cooked wild rice (or quinoa)
½ cup corn kernels (fresh, canned, or frozen)
½ cup spinach, chopped
½ cup shredded cheddar or Gruyère cheese
1 tsp smoked paprika
1 tsp dried thyme
½ tsp chili flakes (optional)
Salt & pepper, to taste
Prepare the pumpkins
1
Preheat oven to 375°F (190°C) .
Slice the tops off the mini pumpkins (like lids) and scoop out seeds and stringy flesh.
Carve small Jack-o’-Lantern faces into the sides of each pumpkin using a small paring knife (optional but festive).
Rub inside with olive oil, salt, and pepper.
Place pumpkins on a baking tray and roast for 20 minutes to soften slightly while you prepare the filling
Make the filling
2
Heat olive oil in a skillet over medium heat.
Add onion and garlic, cook until softened (5 minutes ).
Stir in bell pepper and sausage meat. Cook until browned (6–7 minutes ).
Add rice, corn, spinach, smoked paprika, thyme, chili flakes, salt, and pepper. Mix well.
Remove from heat, stir in cheese until just melted.
Stuff the pumpkins
3
Fill each pre-roasted pumpkin generously with the sausage-rice mixture.
Replace the pumpkin “lids” on top.
Final bake
4
Return stuffed pumpkins to the oven.
Bake for 25–30 minutes , until pumpkins are tender and filling is heated through.
Serving Suggestions
5
Serve whole pumpkins on individual plates for a dramatic effect.
Place on a platter surrounded by herbs for a rustic Halloween centerpiece.
Pairs beautifully with a light green salad or roasted root vegetables.
Tips & Variations
6
Vegetarian option: Replace sausage with sautéed mushrooms or lentils.
Cheesy indulgence: Add a spoonful of cheese on top of the filling before the final bake for a gooey topping.
Make-ahead: Roast and carve pumpkins a day ahead; stuff and bake before serving.
Flavor twist: Use Moroccan spices (cumin, cinnamon, coriander) and couscous for a Middle Eastern vibe.
Ingredients For the pumpkins
6 mini pumpkins (about 1 lb / 450 g each)
2 tbsp olive oil
Salt & pepper, to taste
For the filling (savory sausage-rice option)
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
7 oz sausage meat (or use mushrooms for vegetarian)
1 cup cooked wild rice (or quinoa)
½ cup corn kernels (fresh, canned, or frozen)
½ cup spinach, chopped
½ cup shredded cheddar or Gruyère cheese
1 tsp smoked paprika
1 tsp dried thyme
½ tsp chili flakes (optional)
Salt & pepper, to taste
Directions Prepare the pumpkins
1
Preheat oven to 375°F (190°C) .
Slice the tops off the mini pumpkins (like lids) and scoop out seeds and stringy flesh.
Carve small Jack-o’-Lantern faces into the sides of each pumpkin using a small paring knife (optional but festive).
Rub inside with olive oil, salt, and pepper.
Place pumpkins on a baking tray and roast for 20 minutes to soften slightly while you prepare the filling
Make the filling
2
Heat olive oil in a skillet over medium heat.
Add onion and garlic, cook until softened (5 minutes ).
Stir in bell pepper and sausage meat. Cook until browned (6–7 minutes ).
Add rice, corn, spinach, smoked paprika, thyme, chili flakes, salt, and pepper. Mix well.
Remove from heat, stir in cheese until just melted.
Stuff the pumpkins
3
Fill each pre-roasted pumpkin generously with the sausage-rice mixture.
Replace the pumpkin “lids” on top.
Final bake
4
Return stuffed pumpkins to the oven.
Bake for 25–30 minutes , until pumpkins are tender and filling is heated through.
Serving Suggestions
5
Serve whole pumpkins on individual plates for a dramatic effect.
Place on a platter surrounded by herbs for a rustic Halloween centerpiece.
Pairs beautifully with a light green salad or roasted root vegetables.
Tips & Variations
6
Vegetarian option: Replace sausage with sautéed mushrooms or lentils.
Cheesy indulgence: Add a spoonful of cheese on top of the filling before the final bake for a gooey topping.
Make-ahead: Roast and carve pumpkins a day ahead; stuff and bake before serving.
Flavor twist: Use Moroccan spices (cumin, cinnamon, coriander) and couscous for a Middle Eastern vibe.
Jack-o’-Lantern Stuffed Pumpkins
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