Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Tired of cooking the same autumn dishes that lack creativity and comfort? Ground Turkey & Brown Butter Sage Stuffed Pumpkins bring the perfect blend of cozy, savory, and seasonal goodness to your table.

At dishfoody.com, I love crafting wholesome recipes that feel special yet approachable, and this one captures fall in every bite ground turkey browned with herbs, creamy brown butter, and fragrant sage all nestled inside mini roasted pumpkins.

In this post, discover why this recipe is worth your time, how to pick the perfect pumpkins, simple cooking tricks, plus make-ahead tips and creative flavor upgrades.

Why This Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe Works

• Show-stopping presentation with minimal effort perfect for dinner parties or family nights.
• Combines lean protein, vegetables, and aromatic herbs in one balanced, flavorful dish.
• Easy to customize with grains, cheese, or extra veggies for heartier variations.

Choosing the Right Pumpkins for Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Best Pumpkins for This Recipe

Opt for small sugar pumpkins or pie pumpkins (about 2–3 pounds each). They’re tender, mildly sweet, and hold shape beautifully during roasting. Avoid large carving pumpkins, which are stringier and less flavorful.

Buying Tips

Select pumpkins that feel heavy for their size and have firm, unblemished skin. A deep orange hue signals ripeness and sweetness.

Substitutions

If mini pumpkins aren’t available, use acorn squash, delicata squash, or halved butternut squash for similar results.

Ingredients & Prep for Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Prep Essentials

You’ll need:

• 2 small sugar pumpkins (halved and seeds removed)
• 1 lb ground turkey
• 2 tablespoons butter
• 1 tablespoon chopped fresh sage
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ½ cup cooked quinoa or rice (optional)
• ¼ cup shredded Parmesan cheese
• Salt and pepper to taste
• Olive oil for brushing

Preheat oven to 400°F (200°C). Brush the inside of pumpkins lightly with olive oil, sprinkle with salt, and roast cut-side down for 25–30 minutes until tender but holding shape.

Brown Butter & Sage Filling

Melt butter in a skillet over medium heat until golden and nutty. Add sage and toast 30 seconds before adding onion, garlic, and turkey. Cook until turkey browns and herbs are fragrant. Mix in quinoa, cheese, salt, and pepper.

Pantry Staples

Butter, olive oil, salt, black pepper, sage, onion, garlic, and ground turkey.

Step-by-Step Cooking Instructions for Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Pre-Cooking Prep for Ground Turkey & Brown Butter Sage Stuffed Pumpkins

While pumpkins roast, prepare your turkey filling. Brown the turkey evenly to enhance flavor before combining it with other ingredients.

Cooking Method for Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Stuff each roasted pumpkin half generously with the turkey mixture. Return to the oven for 10–15 minutes to meld flavors and crisp the top slightly.

Doneness Check for Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Pumpkin flesh should be fork-tender, and the filling golden with a light crust.

Resting for Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Let the stuffed pumpkins rest 5 minutes before serving they’ll stay intact while cooling enough to eat comfortably.

Pro Tips for Perfect Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Avoiding Soggy Pumpkin Flesh

Roast face-down first, allowing steam to escape. Avoid overbaking after stuffing.

Tool Recommendations

Use a sturdy chef’s knife for halving pumpkins. A rimmed baking sheet keeps roasting tidy and mess-free.

Storage & Reheating

Store cooled leftovers in an airtight container for up to 3 days. Reheat at 350°F until warm through, or freeze filling separately up to 2 months.

Flavor Variations for Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Spicy Twist

Add red pepper flakes or diced jalapeños for gentle heat.

Keto/Paleo

Skip quinoa and cheese use cauliflower rice for grain-free texture and drizzle with extra brown butter.

Global Flavors

• Mediterranean: Add spinach, oregano, and feta.
• Asian-Inspired: Mix in soy sauce, ginger, and scallions.
• Tex-Mex: Use cumin, black beans, and cheddar.

Serving Suggestions for Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Serve directly in the pumpkin halves for presentation wow-factor. Pair with a side salad, roasted garlic potatoes, or steamed green beans. For a lighter touch, drizzle each serving with extra brown butter and fresh herbs.

FAQs for Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Can I prep this ahead?
Yes make the filling up to 2 days ahead and stuff pumpkins just before baking.

Can I use ground chicken or beef instead?
Absolutely ground chicken adds lightness, while beef gives a richer flavor.

How can I make this vegetarian?
Replace turkey with sautéed mushrooms and cooked lentils for a hearty plant-based version.

Conclusion

Celebrate the cozy season with Ground Turkey & Brown Butter Sage Stuffed Pumpkins a warm, savory dish that doubles as a centerpiece. Every bite offers buttery pumpkin, fragrant herbs, and wholesome turkey filling. Join thousands of home cooks at dishfoody.com who love comfort recipes that connect people through flavor. For your next fall feast, try our Herb and Pumpkin Butter Roasted Chicken for the ultimate savory pairing!

Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Print Recipe

Mini pumpkins stuffed with savory ground turkey, nutty brown butter, sage, and wild rice a cozy and elegant autumn dinner bursting with seasonal flavor.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hr
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 small sugar pumpkins (about 1 lb each)
• 2 tbsp olive oil
• 1 lb ground turkey
• 2 tbsp butter
• 6 fresh sage leaves, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup cooked wild rice or quinoa
• 1/4 cup grated Parmesan cheese
• 1/4 tsp nutmeg
• Salt and black pepper to taste
• Optional: chopped pecans or dried cranberries for garnish

Instructions

• 1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• 2. Slice the tops off the pumpkins and scoop out seeds and strings.
• 3. Brush the insides with olive oil and season with salt and pepper. Roast for 25 minutes, until slightly tender.
• 4. Meanwhile, melt butter in a skillet over medium heat and cook until golden brown and nutty.
• 5. Add sage, onion, and garlic; sauté until fragrant.
• 6. Add ground turkey and cook until browned and cooked through.
• 7. Stir in wild rice, Parmesan, nutmeg, salt, and pepper.
• 8. Spoon the mixture into the roasted pumpkins and return to the oven for 10–15 minutes until heated through.
• 9. Garnish with extra sage or chopped pecans before serving.

Notes

• You can prepare the filling a day ahead for easy assembly.
• Substitute ground turkey with chicken or sausage for variation.
• For a vegetarian version, replace turkey with lentils or mushrooms.
• Leftovers reheat beautifully in the oven.

Nutrition

• Serving Size: 1 stuffed pumpkin
• Calories: 410
• Sugar: 8g
• Sodium: 520mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 32g
• Cholesterol: 95mg

Keywords: Stuffed pumpkins, ground turkey dinner, brown butter sage recipe, fall comfort food