Description
Roasted pumpkins cradle a savory blend of ground turkey, fragrant garlic, and umami Parmesan. Browned butter infuses crisp sage leaves, adding a nutty aroma to each bite of this cozy, autumn-inspired meal.
Ingredients
- 4 small sugar pumpkins
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 tablespoons unsalted butter
- 12 fresh sage leaves
- 1 cup cooked brown rice
- 1/2 cup grated Parmesan cheese
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 375°F.
- Cut tops off pumpkins and scoop out seeds.
- Brush inside of pumpkins with olive oil and place tops beside them.
- Roast pumpkins and tops in the oven for 20 minutes until slightly tender.
- While pumpkins roast, heat olive oil in a skillet over medium heat.
- Add onion and garlic and sauté until translucent.
- Add ground turkey and cook until browned, breaking up the meat.
- In a separate small pan, melt butter over medium heat until it foams and turns golden brown.
- Add sage leaves to the brown butter and cook until crisp, then remove leaves and set aside.
- Stir brown butter and torn sage leaves into the turkey mixture along with cooked rice and Parmesan.
- Season filling with salt and pepper.
- Fill roasted pumpkins with the turkey mixture and replace the pumpkin tops.
- Bake stuffed pumpkins for another 15 minutes.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Use any small edible pumpkin or squash if sugar pumpkins are unavailable.
- Prepared filling can be made a day ahead and refrigerated.
- Add chopped nuts or dried cranberries for extra texture and sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.