Description
How to make pumpkin stuffed with wild rice and savory sausage that creates a cozy autumn centerpiece perfect for family dinners and special occasions.
Ingredients
Scale
Pumpkin Base
- 1 large sugar pumpkin (4–5 pounds), top cut off and seeds removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Stuffing Components
- 1 cup wild rice, rinsed
- 1 pound Italian sausage, casings removed
- 1 large onion, diced
- 3 celery stalks, chopped
- 2 carrots, diced
- 4 garlic cloves, minced
Flavor Builders
- 2 cups chicken broth
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme
- 1/2 cup grated Parmesan cheese
Instructions
- Prep Pumpkin: Preheat oven to 375°F. Cut off pumpkin top and scoop out seeds completely. Brush inside with olive oil and season with salt and pepper.
- Cook Rice: Bring 3 cups water to boil, add wild rice, and simmer covered for 45 minutes until tender. Drain well and set aside to cool slightly.
- Brown Sausage: In large skillet, cook sausage over medium heat, breaking it up with spoon until browned and cooked through, about 8 minutes. Remove to plate.
- Sauté Vegetables: In same skillet with sausage fat, cook onion, celery, and carrots until softened, about 6 minutes. Add garlic and cook 1 minute more.
- Combine Filling: Mix cooked rice, sausage, vegetables, cranberries, pecans, herbs, and half the Parmesan. Add broth gradually until mixture holds together but isn’t soggy.
- Stuff Pumpkin: Pack filling into pumpkin cavity, mounding slightly. Top with remaining cheese and replace pumpkin lid. Place on baking sheet and bake 60 minutes.
- Rest and Serve: Let pumpkin rest 10 minutes before serving. Cut into wedges like a pie, ensuring each portion gets pumpkin flesh and stuffing together.
Notes
- Pre-cook wild rice completely to prevent crunchy texture in final dish.
- Stuffing can be made 24 hours ahead and refrigerated separately from pumpkin.
- Choose a pumpkin that sits flat and won’t tip over when stuffed.
- Leftover stuffing reheats beautifully and makes great lunch portions.
- Toast nuts beforehand for better flavor and crunch in every bite.
- Pumpkin should be fork-tender but still hold its shape when done.
Allergy Information: Dairy
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 42g
- Protein: 16g