Description

Pumpkin Stuffed with Wild Rice and Sausage is a cozy, autumn-inspired dish where roasted pumpkin is filled with a savory mixture of nutty wild rice, seasoned sausage, herbs, and cheese. It’s hearty, flavorful, and makes a beautiful seasonal centerpiece.

Ingredients

1 small sugar pumpkin (or kabocha squash)

2 tablespoons olive oil

1 cup wild rice blend

8 oz sausage (Italian or breakfast-style), crumbled

1 yellow onion, diced

1 celery stalk, diced

2 garlic cloves, minced

1 cup mushrooms, chopped

1/4 cup dried cranberries (optional)

1 teaspoon fresh thyme leaves

1 teaspoon fresh sage, chopped

2 1/2 cups chicken or vegetable broth

1 cup shredded Gruyère or Parmesan cheese

Salt and black pepper, to taste

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Instructions

Preheat oven to 375°F (190°C). Slice the top off the pumpkin, scoop out seeds, and rub inside with olive oil, salt, and pepper. Place on a baking sheet and roast for 20–25 minutes.
Meanwhile, cook wild rice blend in broth according to package directions until tender.
In a skillet, brown sausage over medium heat. Add onion, celery, garlic, and mushrooms; cook until softened and fragrant.
Stir in cooked rice, cranberries (if using), thyme, and sage. Season with salt and pepper. Fold in half of the cheese.
Stuff roasted pumpkin with the rice mixture, sprinkle with remaining cheese, and return to oven. Bake 20–30 minutes, until pumpkin is tender and cheese is golden.
Cool slightly before slicing into wedges or scooping out with pumpkin flesh included.

Notes

Make it vegetarian by swapping sausage for chickpeas or lentils.

Add toasted pecans or walnuts for crunch.

Use quinoa or farro instead of wild rice for variation.

Prepare filling ahead and stuff pumpkin just before final baking.

Leftovers taste even better the next day, though pumpkin softens further.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 410
Sugar: 8g
Sodium: 720mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 5g
Protein: 18g
Cholesterol: 55mg