Recipe Information

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Difficulty Level: Medium

Nutrition Information

Calories per serving: 400
Protein: 20 grams
Carbohydrates: 35 grams
Fat: 18 grams
Fiber: 6 grams
Sugar: 3 grams
Sodium: 800 mg

Why Make This Pumpkin Stuffed with Wild Rice and Sausage

Pumpkin Stuffed with Wild Rice and Sausage offers a delightful explosion of flavors perfect for any fall gathering or cozy family dinner. The unique combination of savory sausage, nutty wild rice, and the sweet earthiness of pumpkin creates a dish that is not only visually stunning but also rich in taste and texture. It’s an ideal option for those who want to impress guests or enjoy a hearty meal that’s packed with nutrition. This recipe brings together seasonal ingredients, making it a perfect centerpiece for holiday feasts or autumnal celebrations.

How to Make Pumpkin Stuffed with Wild Rice and Sausage

Step 1: Preparation

Preheat the oven to 375°F (190°C). While the oven warms up, take a medium-sized pumpkin and carefully cut off the top, just like you would if you were making a jack-o’-lantern. Use a sturdy spoon to scoop out the seeds and stringy fibers from the inside, creating a hollow shell that will hold your delicious stuffing.

Step 2: Cooking the Wild Rice

In a medium saucepan, prepare 1 cup of wild rice according to the package instructions. Instead of using water, elevate the flavor by cooking it in 2 cups of chicken broth. This enhances the rice, allowing it to soak up all that rich broth flavor while it cooks.

Step 3: Sautéing the Sausage and Vegetables

In a skillet over medium heat, add 1 pound of your favorite sausage (Italian sausage works wonderfully). Cook it until browned, breaking it apart with a spatula as it cooks. Once the sausage is nearly cooked through, add in 1 chopped onion, 2 minced cloves of garlic, 1 cup of chopped celery, and 1 cup of chopped mushrooms. Sauté the mixture until it’s softened and fragrant, about 5-7 minutes.

Step 4: Mixing the Filling

Now, combine the cooked wild rice with the sausage and vegetable mixture in a large bowl. Stir in 1 teaspoon of thyme, and season the filling with salt and pepper to taste. Ensure everything is well mixed before moving on to the next step.

Step 5: Stuffing the Pumpkin

Carefully spoon the savory filling into the hollow pumpkin, packing it down gently to ensure you fit as much as possible inside. Place the stuffed pumpkin in a baking dish and add a little water to the dish—this helps steam the pumpkin as it bakes, ensuring it becomes tender.

Step 6: Baking to Perfection

Cover the pumpkin with aluminum foil and place it in the preheated oven. Bake for about 45 minutes, allowing the pumpkin to soften and the filling to meld together beautifully. After this time, carefully remove the foil, and if desired, sprinkle some grated Parmesan cheese on top. Return the pumpkin to the oven uncovered for another 15 minutes, letting the cheese melt and the filling get that lovely golden crust.

Step 7: Cooling Before Serving

Once done, remove the pumpkin from the oven and let it cool slightly. This ensures it’s safe to serve and allows the flavors to settle a bit.

How to Serve Pumpkin Stuffed with Wild Rice and Sausage

Serve your pumpkin stuffed with wild rice and sausage directly from the baking dish for a rustic presentation. Scoop portions out with a spoon, ensuring everyone gets a taste of that creamy filling along with tender pumpkin. This dish pairs beautifully with a light salad or crusty bread, allowing the flavors to shine.

How to Store Pumpkin Stuffed with Wild Rice and Sausage

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in an oven-safe dish and heat it in the oven at 350°F until warmed through. You can also freeze the filling separately for up to 2 months for a quick meal later.

Expert Tips for Perfect Pumpkin Stuffed with Wild Rice and Sausage

Choose a sugar pumpkin or other cooking pumpkin for the best flavor and texture; avoid large carving pumpkins as they can be watery.
Feel free to get creative with your sausage choice; turkey or chicken sausage can lighten the dish, and plant-based options are great for vegetarians.
Experiment with additional spices like sage or rosemary for an extra layer of flavor in the filling.
Try adding different vegetables to your stuffing—carrots or bell peppers can add a nice twist.
For added creaminess, mix a little cream cheese or goat cheese into the filling just before stuffing.

Delicious Variations

** Vegetarian Version:** Omit the sausage and replace it with a blend of beans and more vegetables, like spinach or zucchini.
** Grains Swap:** Use quinoa or farro instead of wild rice for a different texture and flavor profile.
** Cheese Lover’s Delight:** Mix in your favorite cheeses, such as mozzarella or feta, to the stuffing for a creamier, richer filling.

Frequently Asked Questions

1. Can I use a different type of rice?
Yes, you can substitute wild rice with brown rice or even quinoa. Just adjust the cooking times as needed.

2. Is it necessary to cover the pumpkin while baking?
Covering it with foil helps steam the pumpkin, making it tender. If you prefer a firmer pumpkin, you can bake it uncovered for the whole time.

3. Can I prepare the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just stuff the pumpkin and bake when you’re ready.

4. How do I know when the pumpkin is done baking?
The pumpkin should be tender enough to easily pierce with a fork, and the filling should be bubbling.

5. Can I use canned pumpkin instead of fresh?
This recipe works best with fresh pumpkin. Canned pumpkin lacks the texture and structure needed for stuffing.

Conclusion

Pumpkin Stuffed with Wild Rice and Sausage is not only a fun and festive dish, but it’s also a hearty meal that can bring comfort during the cooler months. With each bite, you experience the warmth of seasoned sausage, the nuttiness of wild rice, and the sweetness of pumpkin, making it a delightful addition to your fall recipe collection. We hope you give this recipe a try and share it with friends and family. Enjoy the flavors of the season!

Pumpkin Stuffed with Wild Rice and Sausage

Author: mia-harper
Total Time: 80 minutes
Yield: 4 servings 1x
Diet: Omnivore

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Description

A delightful dish featuring pumpkin stuffed with savory sausage and nutty wild rice, perfect for fall gatherings.

Ingredients

Scale

1 medium-sized pumpkin
1 cup wild rice
2 cups chicken broth
1 pound sausage (Italian recommended)
1 chopped onion
2 minced cloves of garlic
1 cup chopped celery
1 cup chopped mushrooms
1 teaspoon thyme
Salt and pepper to taste
Grated Parmesan cheese (optional)
Water (for steaming)

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Instructions

Preheat the oven to 375°F (190°C). Cut off the top of the pumpkin and scoop out the seeds and fibers.
Cook the wild rice in chicken broth according to package instructions.
In a skillet, cook the sausage until browned, then add onion, garlic, celery, and mushrooms; sauté until softened.
Mix the cooked wild rice with the sausage and veggies; add thyme, salt, and pepper.
Stuff the pumpkin with the filling, pack it down, and place it in a baking dish with water.
Cover with foil and bake for 45 minutes. Remove foil, add cheese if desired, and bake for an additional 15 minutes.
Let cool slightly before serving.

Notes

For the best flavor, choose a sugar pumpkin. Feel free to experiment with different sausage types and spices.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 800mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 20g
Cholesterol: 60mg