Couscous Stuffed Baby Pumpkins

couscous stuffed baby pumpkins on a table

With sausage, tofu, or just the vegetables, this is a festive dish that’s tasty, nutritious, and a beautiful centerpiece for your holiday meal!


4 ounce(s) sweet Italian sausage (or firm tofu or seitan, if making vegetarian)
1/2 cup chopped onion
1  (1 1/2-pound) pumpkin, peeled, seeded, and cut into 3/4-inch pieces
1/2 cup chopped Granny Smith apples
1/4 cup white wine
1 cup couscous, cooked
1/4 cup dried cranberries or white raisins
1 tablespoon extra-virgin olive oil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon salt
Handful of fresh chopped parsley
1 packet True Lemon
Fresh ground pepper to taste
4 small (1-pound) pumpkins, hollowed out


To make the stuffing:

  1. Preheat oven to 350 degrees F.
  2. Crumble the sausage meat, and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done—about 8 minutes. If using tofu, just combine with the other ingredients in the next step.
  3. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Saute until the pumpkin begins to soften—5 to 7 minutes.
  4. Add the chopped apple and sausage and saute for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside.
  5. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, parsley, True Lemon, and pepper in a large bowl.
  6. Add meat mixture to the bowl and toss to combine.

To bake the pumpkins:

  1. Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish.
  2. Cover the dish with aluminum foil, and bake for 25 minutes.
  3. Remove the foil, and bake for 10 more minutes. Serve immediately.