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Ground Turkey & Brown Butter Sage Stuffed Pumpkins

A delightful fall-inspired dish featuring tender pumpkins stuffed with a savory blend of ground turkey, brown butter, and sage.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fall
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stuffing
  • 1 pound ground turkey
  • 4 tablespoons unsalted butter
  • 1 tablespoon fresh sage, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup cooked rice or quinoa Both options work wonderfully!
  • to taste salt and pepper
  • optional Parmesan cheese for topping
For the pumpkins
  • 2 small pumpkins Hollowed out

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Carefully slice the tops off the small pumpkins and scoop out the seeds. Place them on a baking dish, cut side up.
Cooking the Filling
  1. In a skillet over medium heat, melt the unsalted butter.
  2. Add the diced onion and sauté until translucent, about 3-4 minutes.
  3. Toss in the minced garlic and chopped sage, sautéing for an additional minute until fragrant.
  4. Add the ground turkey to the skillet, breaking it apart as it cooks. Season with salt and pepper. Cook until the turkey is no longer pink, about 5-7 minutes.
  5. Once cooked, stir in the cooked rice or quinoa and mix well until combined. Remove from heat.
Assembly and Baking
  1. Spoon the turkey mixture into the hollowed pumpkins generously.
  2. Place the filled pumpkins in the oven and bake for 25-30 minutes, or until they are tender and the tops are golden.
  3. If desired, sprinkle some Parmesan cheese on top before serving.

Notes

For substitutions, ground chicken or plant-based meat alternatives can be used. Avoid overcooking the pumpkins for the best texture. Store leftovers in an airtight container for up to 3 days or freeze before baking for up to a month.