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Ground Turkey & Brown Butter Sage Stuffed Pumpkins

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

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/ground-turkey-brown-butter-sage-stuffed-pumpkins/