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
Scale
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
