Can I prep this ahead?

Yes. Roast pumpkins + cook filling. Assemble later.

Italian or breakfast pork. Mild or spicy both work.

Kid-friendly version?

Use mozzarella. Skip kale. My picky eater loved it.

Mini pumpkins stuffed with sausage, rice, cranberries, and kale. A spooky, cozy fall dinner perfect for Halloween parties or quiet nights in.

Scale

8–10 mini pumpkins

2–3 tbsp olive oil

1 lb ground pork sausage

¾ cup chopped sweet onion

1 cup chopped crimini mushrooms

½ cup apple cider

1 cup chopped raw pecans

⅛ tsp nutmeg

2 tsp chopped fresh thyme

1 cup dried cranberries

1 package SEEDS OF CHANGE® quinoa, brown & red rice

1 cup chopped kale

1 cup shredded Parmigiano-Reggiano

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

1. Preheat oven to 400°F. Cut tops off pumpkins, scoop seeds, rub with oil, season. Roast 15–20 minutes.

2. Brown sausage in skillet. Remove and set aside.

3. Sauté onion and mushrooms. Deglaze with apple cider. Add pecans, nutmeg, thyme. Simmer 2–3 minutes.

4. Microwave rice per package instructions.

5. Combine sausage, veggie mix, rice, cranberries, kale, and ¾ cup cheese in a bowl.

6. Stuff pumpkins with mixture. Top with remaining cheese.

7. Reduce oven to 350°F. Bake stuffed pumpkins for 15–20 minutes.

8. Warm pumpkin tops in oven before serving.

Serve with pumpkin pasta or cinnamon swirl muffins for a full Halloween meal.

Pumpkin tops are decorative but edible.

Can be made ahead—store unbaked and heat before serving.

Leftovers keep well in the fridge up to 3 days.