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- 2 small sugar pumpkins - 1 pound ground turkey - 1 cup cooked quinoa - 1 medium onion - 2 cloves garlic - Fresh sage leaves - Pecans - Brown butter - Ground cinnamon - Salt and pepper - Grated Parmesan cheese (optional) - Olive oil - Sharp knife for pumpkin preparation - Large skillet for cooking - Baking dish Choosing the right ingredients is key to making Ground Turkey & Brown Butter Sage Stuffed Pumpkins. First, select two small sugar pumpkins. They should be firm and heavy for their size. Next, gather a pound of ground turkey. It’s lean and perfect for stuffing. You will also need one cup of cooked quinoa. This adds texture and is a healthy choice. Chop one medium onion and mince two cloves of garlic. These ingredients will give your dish great flavor. Fresh sage leaves are a must for that autumn taste. Add a quarter cup of chopped pecans for some crunch. The brown butter will add richness to your filling. You’ll also need ground cinnamon, salt, and pepper for seasoning. If you like cheese, get half a cup of grated Parmesan. Finally, have some olive oil ready for drizzling. These ingredients come together to create a warm, savory meal. Plus, they make your kitchen smell amazing! - Preheat the oven to 375°F (190°C). - Prepare the pumpkins by slicing off the tops and scooping out the insides. - In a large skillet, heat a drizzle of olive oil over medium heat. - Sauté the onion and garlic until fragrant, about 3-4 minutes. - Add the ground turkey and cook thoroughly, breaking it apart with a spatula. - Stir in chopped sage, pecans, quinoa, and melted brown butter. - Adjust the seasoning with salt and pepper to taste. - Carefully pack the turkey mixture into each pumpkin. - If you like, sprinkle Parmesan cheese on top. - Cover the baking dish with foil and bake for 30 minutes. - Remove the foil and bake for another 15-20 minutes until tender. - Make sure the turkey is browned well. This step adds great flavor to your dish. - Use fresh sage leaves. They give a nice, strong taste that brightens the filling. - Serve the stuffed pumpkins on a wooden board. This makes for a rustic, inviting look. - Garnish the dish with fresh sage leaves and a drizzle of balsamic glaze. This adds color and flavor to your meal. - You can swap ground turkey for ground chicken or beef if you prefer. This change keeps the recipe flexible. - Feel free to use different nuts or grains based on what you like. Chopped walnuts or rice can work well too. For more details, check out the full recipe. {{image_4}} You can change this dish with seasonal items. Adding cranberries gives it a nice fall taste. You can also toss in some seasonal vegetables, like bell peppers, to add color and crunch. If you need a gluten-free option, use quinoa instead of bread crumbs. You can skip some cheeses to keep it safe for gluten-free diets. For a vegan version, use lentils or plant-based protein to replace the ground turkey. Feel free to mix up the herbs! Thyme or rosemary can add a new twist. You can also play with spices like nutmeg or allspice. These changes can make the dish your own while keeping it tasty. You can store leftovers in airtight containers. They will stay good for up to 3 days. This way, you can enjoy your delicious stuffed pumpkins again! If you want to save them longer, freeze the stuffed pumpkins. Wrap each pumpkin in plastic wrap. They last up to 2 months in the freezer. This option is great for meal prep! To reheat, bake from frozen directly. You can also refrigerate them overnight to make it easier. Then place them in the oven to warm up. This keeps the flavors rich and tasty. Look for small, even-shaped pumpkins that feel heavy for their size. This tells you they are fresh and will hold the filling well. Sugar pumpkins are a great choice since they are sweet and tender. Yes, rice or couscous can be great substitutes for quinoa. Both add texture and absorb flavors nicely. If you prefer, even barley or farro can work well in this recipe. Serve with a side salad or garlic bread for a complete meal. A light salad adds freshness, while garlic bread brings a comforting touch. Ground turkey typically takes 8-10 minutes to cook fully. Make sure to break it apart as it cooks. This helps it brown evenly and keeps it juicy. The full recipe can be found in the recipe section of this article. You’ll get all the steps and tips to make this dish perfectly. In this blog post, we explored how to make delicious stuffed sugar pumpkins. We discussed the key ingredients, suggested tools, and step-by-step instructions. I shared cooking tips and creative variations to suit dietary needs. Storing tips help you enjoy leftovers, while FAQs answer common questions. Stuffed pumpkins are a fun dish, perfect for any season. They bring warmth and flavor to your table. I hope you try this recipe and enjoy the process of cooking and sharing it with others.

Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Fall in love with this delicious Ground Turkey & Brown Butter Sage Stuffed Pumpkins recipe! Perfect for cozy dinners, these adorable pumpkins are filled with a savory blend of ground turkey, quinoa, and aromatic sage, all drizzled with rich brown butter. Easy to make and beautifully presented, they’re sure to impress your family and friends. Click through for the full recipe and enjoy a taste of autumn like never before!
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Ingredients
  

2 small sugar pumpkins (approximately 2-3 pounds each)

1 pound ground turkey

1 cup cooked quinoa

1 medium onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh sage leaves, finely chopped

1/4 cup pecans, chopped

2 tablespoons brown butter (melted)

1 teaspoon ground cinnamon

Salt and pepper to taste

1/2 cup grated Parmesan cheese (optional)

Olive oil for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Prepare the Pumpkins: Carefully slice the tops off each sugar pumpkin and scoop out all the seeds and stringy insides with a spoon. Drizzle a small amount of olive oil inside each pumpkin, followed by a sprinkle of salt and pepper. Place the pumpkins upright in a baking dish, setting them aside for later.

      Cook the Ground Turkey: In a large skillet, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes. Incorporate the ground turkey into the skillet, breaking it apart with a spatula. Cook until the turkey is browned and fully cooked, which should take around 8-10 minutes.

        Add Seasoning and Nuts: Once the turkey is cooked, stir in the chopped sage, chopped pecans, ground cinnamon, and cooked quinoa. Mix thoroughly and allow everything to cook together for an additional 2-3 minutes so the flavors combine beautifully. Drizzle the melted brown butter over the mixture and stir to evenly coat. Adjust seasoning with salt and pepper to taste.

          Stuff the Pumpkins: Carefully spoon the turkey mixture into each prepared pumpkin, pressing down to pack the filling tightly. If you wish, add a sprinkle of grated Parmesan cheese on top of the stuffing for an extra flavor boost.

            Bake the Pumpkins: Cover the baking dish with aluminum foil to retain moisture while baking. Place the pumpkins in the preheated oven and bake for 30 minutes. After the initial bake time, remove the foil and continue to bake for another 15-20 minutes, or until the pumpkins are tender and the tops are golden brown.

              Serve: Once baked, carefully remove the pumpkins from the oven and allow them to cool slightly. Serve each stuffed pumpkin on individual plates, drizzled with any remaining brown butter from the baking dish for added richness.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings

                  - Presentation Tips: For an inviting presentation, serve the stuffed pumpkins on a rustic wooden board, garnished with a sprinkle of fresh sage leaves for a pop of color. Consider drizzling a little balsamic glaze around the plate to elevate the dish's visual appeal and flavor.