Roasted Stuffed Pumpkin with Sausage, Wild Rice, Cranberries, and Pecans Recipe
Introduction
This roasted stuffed pumpkin rice is a cozy and hearty dish perfect for fall gatherings. Filled with savory sausage, wild rice, cranberries, and pecans, it’s a beautiful centerpiece that combines delicious flavors and textures in every bite.
Ingredients
- 1 small sugar pumpkin (2 to 3 pounds), also known as pie pumpkin
- 1 tablespoon olive oil
- 8 ounces ground sausage (pork, turkey, or Italian)
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 cup cooked wild rice
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped and toasted
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat your oven to 375°F. Slice the top off the pumpkin to create a lid, then scoop out all seeds and stringy pulp until the inside is clean.
- Step 2: Brush the inside of the pumpkin and the underside of the lid with olive oil. Season generously with salt and freshly ground black pepper. Place the pumpkin on a rimmed baking sheet.
- Step 3: Heat a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
- Step 4: Add the finely chopped onion to the skillet and cook until softened, about 5 minutes. Then add the minced garlic and dried sage, cooking for another minute until fragrant.
- Step 5: Remove the skillet from heat. Stir in the cooked wild rice, dried cranberries, and toasted pecans. Season with additional salt and pepper to taste.
- Step 6: Carefully pack the filling into the hollowed pumpkin. Place the pumpkin lid back on top.
- Step 7: Bake the stuffed pumpkin for 60 to 90 minutes, or until the pumpkin flesh is tender and can be pierced easily with a fork.
- Step 8: Let the stuffed pumpkin rest for 10 minutes before slicing it into wedges. Serve warm, presenting the pumpkin whole for an impressive table centerpiece.
Tips & Variations
- For a vegetarian version, substitute the sausage with sautéed mushrooms or lentils.
- Use pecans, walnuts, or hazelnuts according to your preference for a different nutty flavor.
- Adding fresh herbs like parsley or thyme can enhance the aroma and freshness.
- Prepare the filling a day ahead and refrigerate to allow flavors to meld for even better taste.
Storage
Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions gently in a microwave or covered in a 350°F oven until warmed through. The pumpkin flesh may soften further after reheating but will remain flavorful.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pumpkin?
Yes, but small sugar or pie pumpkins are best as they have sweeter, tender flesh that roasts well. Larger pumpkins can be more watery and less flavorful.
How do I make sure the pumpkin cooks evenly?
Choosing a pumpkin of even thickness and baking it on a rimmed sheet to catch juices helps. Also, make sure it is fully hollowed out and the lid fits snugly to keep moisture inside during roasting.
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Roasted Stuffed Pumpkin with Sausage, Wild Rice, Cranberries, and Pecans Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Description
A delicious and comforting Roasted Stuffed Pumpkin Rice recipe featuring a tender sugar pumpkin filled with savory ground sausage, wild rice, dried cranberries, and toasted pecans. Perfect as a festive fall dish or a hearty vegetarian-inspired meal with savory and sweet flavors combined.
Ingredients
Pumpkin and Seasoning
- 1 small sugar pumpkin (2 to 3 pounds), also known as pie pumpkin
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Filling
- 8 ounces ground sausage (pork, turkey, or Italian)
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 cup cooked wild rice
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped and toasted
Instructions
- Prepare Pumpkin: Preheat your oven to 375°F. Slice the top off the pumpkin to create a lid and scoop out all seeds and stringy pulp, ensuring the interior is clean and ready to be filled.
- Season Pumpkin: Brush the inside of the pumpkin and the underside of its lid with olive oil. Generously season with salt and freshly ground black pepper. Place the pumpkin on a rimmed baking sheet to catch any drips during roasting.
- Brown Sausage: Heat a large skillet over medium-high heat. Add the ground sausage, breaking it up with a spoon, and cook until browned and fully cooked through. Drain off any excess fat to keep the filling flavorful but not greasy.
- Sauté Aromatics: Add the finely chopped onion to the skillet with the sausage and cook until softened, about 5 minutes. Stir in the minced garlic and dried sage, cooking for another minute until fragrant and flavorful.
- Combine Filling: Remove the skillet from heat and stir in the cooked wild rice, dried cranberries, and toasted chopped pecans. Taste and season with additional salt and black pepper as needed.
- Fill Pumpkin: Carefully pack the prepared filling mixture into the hollowed pumpkin cavity. Replace the pumpkin lid on top, sealing the filling inside.
- Roast Pumpkin: Place the stuffed pumpkin on the baking sheet and bake in the preheated oven for 60 to 90 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
- Rest and Serve: Once roasted, remove the pumpkin from the oven and allow it to rest for 10 minutes. Slice into wedges and serve warm, making a beautiful centerpiece for your meal.
Notes
- You can substitute the ground sausage with turkey for a leaner option or a plant-based sausage for a vegetarian variation.
- Ensure the wild rice is fully cooked before adding to the filling to maintain the right texture.
- To toast pecans, simply toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning.
- Leftover stuffing can be used separately as a side dish or reheated inside the pumpkin.
- For a milder flavor, reduce the dried sage or swap it with fresh herbs like thyme or rosemary.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: roasted stuffed pumpkin, pumpkin rice, stuffed pumpkin recipe, wild rice stuffing, fall recipes, Thanksgiving side dish
