Description
Pumpkin Stuffed with Wild Rice and Sausage—festive, savory, and wholesome fall recipe perfect for holidays or cozy family dinners.
Ingredients
Scale
- 1 small sugar pumpkin (about 2–3 lbs)
- 1 cup cooked wild rice
- 1/2 lb ground sausage
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash the pumpkin, slice off the top to create a lid, and scoop out seeds and stringy flesh. Lightly rub the inside with olive oil, salt, and pepper. Place pumpkin on the baking sheet.
- In a skillet over medium heat, cook the ground sausage until browned. Remove and set aside.
- In the same skillet, add olive oil, onion, and garlic. Sauté until fragrant and translucent, about 5 minutes.
- Stir in cooked wild rice, sausage, cranberries, pecans, sage, and season with salt and pepper. Mix until combined.
- Spoon the mixture into the hollowed pumpkin, pressing lightly to pack. Replace the pumpkin lid.
- Roast the stuffed pumpkin for 60–75 minutes, or until the flesh is tender when pierced with a fork.
- Remove from oven, allow to cool slightly, then slice into wedges or scoop out portions of pumpkin and filling together.
Notes
Sugar pumpkins are best because they’re sweet and tender compared to carving pumpkins.
Adjust roasting time depending on pumpkin size—larger pumpkins may take up to 90 minutes.
To make ahead, prepare filling in advance and stuff pumpkin just before roasting.
Keywords: Pumpkin Stuffed with Wild Rice and Sausage