Pumpkin Stuffed with Wild Rice and Sausage
A cozy fall classic that brings the essence of autumn straight to your table. This stunning dish is perfect for special gatherings or a flavorful weeknight treat. Dig into a savory blend of sausage, wild rice, and sweet cranberries baked inside a tender pumpkin—comfort food, reimagined.
- Prep Time: 25 min
- Cook Time: 1 hr 15 min
- Total Time: 1 hr 40 min
Ingredients
2 small sugar pumpkins (2–3 lbs each)
2 cups cooked wild rice
1 lb ground sausage
1 cup dried cranberries
½ cup chopped pecans
1 onion, chopped
4 cloves garlic, minced
2 tsp dried sage
Salt and pepper to taste
2 tbsp olive oil
Instructions
Preheat oven to 375°F (190°C).
Slice off the tops of the pumpkins and scoop out the seeds and strings. Rub inside with a little olive oil, salt, and pepper.
In a skillet, heat olive oil over medium heat. Sauté onion until soft, then add garlic and cook for 1 minute.
Add sausage, breaking it up as it cooks. Cook until browned.
Stir in cooked wild rice, cranberries, pecans, and sage. Season with salt and pepper.
Fill each pumpkin with the rice-sausage mixture. Place pumpkins on a baking sheet and cover loosely with foil.
Bake for 60–75 minutes, or until the pumpkin flesh is tender when pierced with a fork.
Remove from oven, uncover, and let rest for 10 minutes before serving.
Nutrition
- Calories: 420
- Fat: 23g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 18g