Savory Stuffed Mini Pumpkins

These mushroom-and-quinoa-stuffed mini pumpkins contain all of the flavors of fall. With savory herbs and a hint of tart-sweetness from dried cranberries, these adorable little stuffed pumpkins will be the hit of your next fall gathering!

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Prep Time
30 min
Cook Time
60 min
90 min


  • 8 mini pumpkins (about 10 to 13 ounces each)

    2-3 tablespoons olive oil, divided

    1 teaspoon sea salt

    Simply Organic Black Pepper, to taste

    ⅛ teaspoon Simply Organic Ground Nutmeg

    1 cup quinoa

    1 small sweet onion, chopped

    2 garlic cloves, minced or finely chopped

    8 ounces cremini mushrooms, roughly chopped

    2 cups kale leaves, destemmed and roughly chopped

    1 teaspoon Simply Organic Ground Sage Leaf

    ½ teaspoon Simply Organic Rosemary Leaf

    ⅓ cup unsweetened dried cranberries

    ½ cup apple cider


  1. Preheat oven to 400 degrees.
  2. Using a sharp serrated knife, slice tops off mini pumpkins; scoop out seeds and place pumpkins on a baking sheet. Rub inside flesh with 1 to 2 tablespoons of the olive oil, then sprinkle with salt, pepper and a pinch of nutmeg.
  3. Roast for 20 to 30 minutes, or until pumpkins are just tender (will vary based on size of pumpkins).
  4. Meanwhile, in a pot, gently bring quinoa and 2 cups water to a boil. Reduce to a simmer, cover and cook 15 to 20 minutes, until fluffy. Transfer to a large bowl.
  5. In a large skillet over medium heat, add 1 tablespoon olive oil and the onion, and cook until tender. Add garlic and cook for 1 to 2 minutes, until fragrant.
  6. Add mushrooms and kale leaves. Cook, stirring occasionally until tender and caramelized.
  7. Add sage and rosemary and cook an additional 1 to 2 minutes, then add quinoa, cranberries and apple cider, cooking until cider is absorbed.
  8. Arrange pumpkins in a large baking dish and stuff each with quinoa mixture. Sprinkle with parmesan cheese.
  9. Bake for an additional 10 to 20 minutes, until pumpkins are soft and stuffing is heated through. Serve hot. 

Nutrition Information

  • Serving Size 1 pumpkin
  • Calories 210
  • Carbohydrate Content 34 g
  • Fat Content 6 g
  • Fiber Content 4 g
  • Protein Content 7 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 80 mg
  • Sugar Content 10 g
  • Trans Fat Content 0 g