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Pumpkin Stuffed with Wild Rice and Sausage

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Pumpkin Stuffed with Wild Rice and Sausage is a heartwarming autumn dish that combines the natural sweetness of roasted pumpkin with a savory filling of wild rice, sausage, and aromatic vegetables. Perfect for cozy gatherings, this recipe is not only delicious but also visually stunning, making it an ideal centerpiece for your fall table. With its rich flavors and comforting textures, this dish truly embodies the spirit of the season.

Ingredients

Scale
  • 1 medium-sized pumpkin (3–4 pounds)
  • 1 cup wild rice
  • 1 pound ground sausage (Italian preferred)
  • 1 medium yellow onion, finely chopped
  • 1 cup celery, diced
  • 2 cloves garlic, minced
  • 2 cups low-sodium vegetable broth
  • ½ cup dried cranberries (optional)
  • ½ cup grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F (190°C). Slice the top off the pumpkin and scoop out seeds and stringy insides.
  2. Rinse wild rice under cold water and combine in a pot with vegetable broth. Bring to a boil, then reduce heat and simmer for about 45 minutes until tender.
  3. In a skillet over medium heat, add olive oil, sauté chopped onion and celery until soft (about 5 minutes), then add minced garlic for another minute.
  4. Add ground sausage to the skillet; cook until browned (about 7 minutes). Stir in cranberries if using.
  5. Once rice is cooked, mix it into the skillet with sausage and veggies. Stir in Parmesan cheese until melted.
  6. Fill the pumpkin with the mixture, place its lid back on top, and bake on a lined baking sheet for approximately 45-50 minutes or until the pumpkin is tender.

Nutrition

Find it online: https://www.mealura.com/pumpkin-stuffed-with-wild-rice-and-sausage/