Pumpkin Stuffed with Wild Rice and Sausage is my ultimate fall comfort dish — hearty, flavorful, and perfect for showcasing autumn produce. The pumpkin itself becomes both a serving vessel and part of the meal, filled with a savory mix of nutty wild rice, seasoned sausage, herbs, and a touch of cheese. It’s rustic, cozy, and a show-stopping centerpiece for the table.

Why You’ll Love This Recipe

I love how this recipe turns a simple pumpkin into a complete meal. The roasted flesh is naturally sweet, which pairs beautifully with the savory sausage and earthy rice. It’s a flexible dish I can serve as a main course or a side, and it’s always a conversation starter at the table. Plus, the aroma that fills my kitchen while it bakes is irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Small sugar pumpkin (or kabocha squash)

• Olive oil

• Wild rice blend

• Sausage (Italian or breakfast-style, depending on preference)

• Yellow onion, diced

• Celery, diced

• Garlic cloves, minced

• Mushrooms, chopped

• Dried cranberries (optional, for sweetness)

• Fresh thyme leaves

• Fresh sage, chopped

• Chicken or vegetable broth

• Shredded Gruyère or Parmesan cheese

• Salt and black pepper

Directions

1. I preheat the oven to 375°F (190°C). I slice the top off the pumpkin, scoop out the seeds, and rub the inside with olive oil, salt, and pepper. I place it on a baking sheet and roast for 20–25 minutes while I prepare the filling.

2. I cook the wild rice blend in broth according to package directions until tender.

3. In a skillet, I brown the sausage, breaking it into crumbles. I add onion, celery, mushrooms, and garlic, cooking until softened and fragrant.

4. I stir in the cooked rice, dried cranberries, thyme, and sage. I season with salt and pepper, then fold in half of the cheese.

5. I stuff the roasted pumpkin with the rice mixture, top with the remaining cheese, and return it to the oven. I bake for another 20–30 minutes, until the pumpkin is tender all the way through and the cheese is melted and golden.

6. I let it cool slightly before slicing into wedges or scooping out portions with the pumpkin flesh included.

Servings and timing

This recipe makes 4 servings as a main dish or 6–8 servings as a side. It takes about 25 minutes of prep time and 50–60 minutes of baking time, so I allow just under an hour and a half from start to finish.

Variations

Sometimes I make this vegetarian by skipping the sausage and adding chickpeas or lentils. If I want extra crunch, I stir in toasted pecans or walnuts before stuffing. For a richer version, I add a splash of cream or a handful of cooked bacon. I’ve also swapped the wild rice for quinoa or farro when I want something different.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm slices in the oven at 350°F (175°C) until heated through. The pumpkin can soften further over time, but the flavors only get better the next day.

FAQs

What type of pumpkin works best?

I use a small sugar pumpkin or kabocha squash because they’re sweet, flavorful, and the right size for stuffing. Large carving pumpkins don’t work well.

Can I make this ahead of time?

Yes, I prepare the filling in advance and roast the pumpkin separately. When I’m ready to serve, I stuff and bake it for the final 20–30 minutes.

Can I use brown rice instead of wild rice?

Yes, though I prefer wild rice for its nutty flavor and chewy texture. Brown rice or a blend works fine as a substitute.

How do I serve this at the table?

I like to cut the pumpkin into wedges so each serving includes some roasted pumpkin flesh along with the filling.

Is this recipe freezer-friendly?

The filling freezes well on its own, but I don’t recommend freezing the stuffed pumpkin once baked — the texture doesn’t hold up.

Conclusion

Pumpkin Stuffed with Wild Rice and Sausage is one of those dishes that feels festive and comforting at the same time. It’s hearty, flavorful, and makes the most of seasonal ingredients. Whenever I make it, it becomes the star of the meal, bringing both beauty and warmth to the table.