Savory Roasted Stuffed Pumpkin Rice for Cozy Fall Feasts

A delightful Roasted Stuffed Pumpkin Rice that combines tender pumpkin, savory sausage, nutty wild rice, and sweet cranberries, perfect for fall feasts.

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Prep Time 30

Cook Time 1 30

Resting Time 10

Total Time 2 10

Servings: 4 portions

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pumpkin

1 small Sugar Pumpkin (2 to 3 pounds) The star of the dish; its sweet flesh becomes tender and flavorful when roasted.

For the Filling

1 tablespoon Olive Oil Brushed on the pumpkin’s interior for added flavor and to prevent sticking; no substitutes needed.
8 ounces Ground Sausage Offers a savory base; swap with cremini mushrooms and chickpeas for a vegetarian option.
1/2 medium Onion, finely chopped Enhances sweetness and depth; don't skip this ingredient for maximum flavor.
2 cloves Garlic, minced Provides aromatic richness; fresh garlic is best for impact.
1 teaspoon Dried Sage Adds a warm, herbal note; thyme or rosemary can be used if preferred.
1 cup Cooked Wild Rice Delivers a nutty, chewy texture; quinoa, farro, or brown rice are great substitutes.
1/2 cup Dried Cranberries Balances the filling with sweetness and tartness; feel free to replace with diced apples.
1/4 cup Pecans, chopped and toasted Introduces a delightful crunch; walnuts or almonds can work too.
Salt and Freshly Ground Black Pepper Essential for seasoning; adjust according to your preference.

Equipment

oven
Skillet
baking sheet
spoon

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) for even baking.
Slice the top off the pumpkin and scoop out the seeds and pulp for a clean interior.
Brush the interior and the top with olive oil, and season with salt and black pepper.
Cook ground sausage in a skillet over medium-high heat for about 6-8 minutes until browned.
Sauté onion with the sausage for about 5 minutes, then add garlic and sage for one more minute.
Fold in wild rice, cranberries, and pecans off the heat; season to taste with salt and pepper.
Stuff the pumpkin with the filling, packing it firmly, and replace the top of the pumpkin.
Bake on a rimmed baking sheet for 60-90 minutes until tender and easily pierced with a fork.
Let the pumpkin rest for about 10 minutes before slicing it into wedges.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 42gProtein: 18gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 7gVitamin A: 3800IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This recipe is versatile, allowing for vegetarian fillings and gluten-free grains, perfect for family gatherings.

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