Stuffed Mini Pumpkins

Stuffed Mini Pumpkins

  • 30 Prep Time Minutes
  • 90 Total Time Minutes
  • 14 Number of Ingredients
  • 8 Servings
Stuffed Mini Pumpkins
Stuffed Mini Pumpkins

September 12, 2026
URL: https://www.conagrabrands.ca/en/brands/gardein/recipes/stuffed-mini-pumpkins-35656

  • Prep Time Minutes: 30
  • Total Time Minutes: 90
  • Number of Ingredients: 14
  • Servings: 8

Ingredients

  • 4 mini pumpkins
  • 1 bag (425 g each) Swanson® Oven Roaster Brussel Sprouts & Carrots
  • 2 tablespoons (16 g) Earth Balance® Traditional Spread
  • 1 medium onion, chopped
  • 2 medium ribs celery, sliced
  • 1 ¾ cups (226 g) baby portobello mushrooms, sliced
  • 1/2 pkg (195 g each) Gardein® Plant-Based Ground Be'f
  • 1 cup (128 g) cooked wild rice
  • 1/2 cup (64 g) dried apricots, diced
  • 2 teaspoons (10 g) salt
  • 2 teaspoons (10 g) ground black pepper
  • 1 1/2 teaspoons (7.5 g) fresh sage leaves
  • 1 teaspoon (5 g) fresh thyme
  • 1 teaspoon (5 g) fresh rosemary

Directions

  • Step one

    Preheat oven to 400°F (205°C). Cut tops off mini pumpkins and remove seeds. Place mini pumpkins on a large baking sheet with tops on and bake for 40 minutes. After cooking, place mini pumpkins to the side while preparing stuffing.

  • Step two

    Prepare Brussels sprouts and Carrots according to package directions. Pour out onto cutting board to cool. Thinly slice cooked Brussels sprouts and set aside.

  • Step three

    Melt Earth Balance in a large skillet over medium heat. Pour in onion, and celery and cook until tender, about 10 minutes, stirring occasionally.

  • Step four

    Add mushrooms, Brussels sprouts, ground be'f, rice, apricots, and seasonings to the skillet. Cover and cook for 10 minutes; stirring occasionally.

  • Step five

    Divide stuffing evenly between each pumpkin. Replace tops onto pumpkins and bake for 10 minutes. Remove from oven, cut each stuffed pumpkin in half, and serve.