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- 2 small sugar pumpkins (about 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 - Additional herbs (like thyme or rosemary) - Different types of cheese (like feta or goat cheese) - A simple mixed green salad - Roasted Brussels sprouts or green beans You’ll find that stuffed pumpkins can be a fun way to enjoy seasonal flavors. The sugar pumpkins are sweet and tender, making them perfect for this dish. You can swap the ground turkey for chicken or even plant-based meat if you prefer. Customizing the recipe can make it your own. Just think about what you like! Adding different herbs or cheeses can really change the taste. Pairing your stuffed pumpkins with a fresh salad balances the meal nicely. Roasted veggies also add a great crunch and flavor. Enjoying this dish with friends or family makes it even better! You can find the full recipe for Ground Turkey & Brown Butter Sage Stuffed Pumpkins online. Preheat the oven and prepare the pumpkins: First, set your oven to 375°F (190°C). This heat will help cook the pumpkins evenly. While the oven warms up, get your pumpkins ready. Cut the tops off each sugar pumpkin. Use a spoon to scoop out the seeds and stringy bits inside. This part is fun! After that, drizzle a little olive oil inside each pumpkin. Season them with salt and pepper. Place the pumpkins upright in a baking dish. Sautéing the onion and garlic: Grab a skillet and drizzle a bit of olive oil in it. Heat your skillet over medium heat. Add the chopped onion and minced garlic. Sauté them for about three to four minutes until they are soft and fragrant. This step adds great flavor to your filling. Browning the ground turkey: Next, add one pound of ground turkey to the skillet. Use a spatula to break it apart. Cook the turkey for about eight to ten minutes. Keep stirring it until it is no longer pink. This step is important to ensure the turkey is cooked through. Adding quinoa, sage, nuts, and seasonings: Once the turkey is cooked, stir in one cup of cooked quinoa, chopped sage, and chopped pecans. Add one teaspoon of ground cinnamon and season with salt and pepper. Mix everything well and let it cook for another two to three minutes. This will blend all the flavors nicely. Mixing in the brown butter: Now, drizzle two tablespoons of melted brown butter over your mixture. Stir to combine everything. The brown butter adds a rich flavor that makes this dish special. Filling the pumpkins with the turkey mixture: Take your turkey mixture and generously spoon it into each pumpkin. Pack it tightly so it's full. If you like, sprinkle some grated Parmesan cheese on top of the stuffing for extra flavor. Baking instructions and timing: Cover the baking dish with aluminum foil. Place it in the preheated oven and bake for 30 minutes. After 30 minutes, carefully remove the foil and bake for another 15 to 20 minutes. This helps the pumpkins get tender and the tops to turn golden. Check your pumpkins to make sure they are soft and cooked through. Once done, take them out and let them cool slightly before serving. Enjoy your delightful Ground Turkey & Brown Butter Sage Stuffed Pumpkins! For the full recipe, check out the details above. - Checking for tenderness: To know when your pumpkins are done, poke them with a fork. They should feel soft but not mushy. This ensures a perfect texture. - Ensuring even cooking: Place the pumpkins in a baking dish with enough space. This helps them cook evenly. Rotate them halfway through the cooking time for best results. - Suggestions for spices and herbs to elevate flavor: Add nutmeg or thyme for extra warmth. A pinch of cayenne can give a nice kick. Don't forget to taste as you go! - Balancing textures with nuts and cheese: Pecans add crunch, while cheese brings creaminess. Use different nuts or cheeses to change the flavor and texture of the dish. - Plating tips for an appealing dish: Serve each stuffed pumpkin on a colorful plate. A wooden board works great too. This adds a rustic touch to your meal. - Creative garnishes to enhance visual appeal: Top with fresh sage leaves or a sprinkle of Parmesan. A drizzle of balsamic glaze can make your dish pop! {{image_2}} You can switch ground turkey for chicken or plant-based protein. Ground chicken works well and keeps the dish light. For a vegan option, try lentils or chickpeas. They add great texture and taste. Using grains like rice or farro is another great idea. Farro offers a nutty flavor, while rice keeps it classic. Both options will fill your pumpkins nicely and add heartiness. Change the filling with seasonal veggies. In fall, add roasted butternut squash or kale. In spring, use asparagus or peas. This keeps your dish fresh and exciting. You can also add holiday spices like nutmeg or allspice for festive flair. These spices brighten the flavors and add warmth, perfect for cozy gatherings. Want a different approach? Use a slow cooker or Instant Pot. This method makes the turkey extra tender and lets flavors mix well. Set it on low for 6 hours or high for 3 hours. Grilling the pumpkins is another fun choice. It gives a smoky taste that contrasts nicely with the sweet pumpkin. Just wrap the pumpkins in foil and grill until tender. To store your stuffed pumpkins, let them cool down first. Place them in an airtight container. You can use glass or plastic containers. Make sure to seal them well to keep out air. This way, your leftovers stay fresh longer. You can freeze stuffed pumpkins, but it’s best to do this before baking. Wrap each pumpkin in plastic wrap and then in foil. This helps prevent freezer burn. When you want to enjoy them, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) until warm, about 20-25 minutes. In the fridge, stuffed pumpkins last for about 3-4 days. In the freezer, they can stay good for up to 2-3 months. Always check for signs of spoilage. If you see mold or if they smell off, it’s best to toss them. This helps keep your meals safe and tasty. Can I use different types of pumpkins? Yes, you can use other small pumpkins or even winter squash. Make sure they are small enough to hold the filling. Other options include acorn squash or butternut squash. Each type will give a unique flavor, so feel free to experiment. How can I make this recipe vegetarian or vegan? To make this dish vegetarian, swap ground turkey for plant-based protein or lentils. For a vegan option, use those substitutes and replace the brown butter with olive oil. Just be sure to skip the cheese or use a vegan cheese alternative. What is the best way to tell when the pumpkins are done? You can check if they are done by inserting a fork into the flesh. If it goes in easily, the pumpkins are ready. The tops should also look slightly golden and crispy. How to reheat stuffed pumpkins for best results? To reheat, place the stuffed pumpkins in an oven preheated to 350°F (175°C). Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until warm throughout. What can I substitute for ground turkey? You can use ground chicken, beef, or pork as options. For a plant-based choice, try lentils or a meat substitute like tempeh or tofu. They will change the taste but still be delicious. Are there gluten-free options for the quinoa? Yes, quinoa is naturally gluten-free. If you want more grain options, consider using rice or millet, which are also gluten-free. These can give a different texture but will work well in the recipe. Stuffed pumpkins are a tasty and fun dish. You learned the key ingredients, step-by-step instructions, and how to customize or store them. You can swap the turkey for chicken or plant-based options. Try adding seasonal veggies and new spices for extra flavor. This dish is not only delicious but also visually appealing. Enjoy experimenting in the kitchen, and don't hesitate to share your own variations! Happy cooking!

Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Elevate your fall dinners with these delightful Ground Turkey & Brown Butter Sage Stuffed Pumpkins! This easy recipe combines tender sugar pumpkins with savory ground turkey, quinoa, and aromatic sage, all baked to perfection. Perfect for a cozy meal or festive gathering, these stuffed pumpkins are not only delicious but also a stunning presentation. Click through to explore this unique recipe and impress your guests!
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Ingredients
  

2 small sugar pumpkins (about 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: Preheat your oven to 375°F (190°C).

    Prepare the Pumpkins: Cut the tops off the sugar pumpkins and scoop out the seeds and stringy insides. Drizzle a little olive oil inside each pumpkin and season with salt and pepper. Place them upright in a baking dish and set aside.

      Cook the Ground Turkey: In a skillet over medium heat, add a drizzle of olive oil. Add the chopped onion and garlic, cooking until softened (about 3-4 minutes). Then, add the ground turkey, breaking it apart with a spatula. Cook until browned and fully cooked through, approximately 8-10 minutes.

        Add Seasoning and Nuts: Stir in the chopped sage, chopped pecans, cinnamon, and cooked quinoa. Mix well and allow to cook for another 2-3 minutes to meld the flavors. Drizzle the melted brown butter over the mixture and stir to combine. Season with salt and pepper to taste.

          Stuff the Pumpkins: Generously spoon the turkey mixture into each pumpkin, packing it in tightly. If desired, sprinkle grated Parmesan cheese on top of the stuffing.

            Bake the Pumpkins: Cover the baking dish with aluminum foil and bake the pumpkins in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes until the pumpkins are tender and the tops are slightly golden.

              Serve: Once baked, remove from the oven and let cool slightly. Serve each stuffed pumpkin on a plate, drizzled with any remaining brown butter from the baking dish.

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

                  - Presentation Tips: Serve the stuffed pumpkins on a wooden board with a sprinkle of fresh sage leaves for color. You can also add a drizzle of balsamic glaze around the plate for an added touch of elegance.