Introduction

This roasted stuffed pumpkin rice is a delightful fall dish that combines tender pumpkin with a savory sausage and wild rice filling. It’s perfect for a cozy family dinner or an impressive holiday centerpiece.

A cooked yellow bell pepper is cut open and stuffed with a mix of cooked rice and ground meat, showing two main layers: the shiny, slightly charred yellow outer pepper shell, and the inner layer of seasoned rice with wild rice grains mixed with browned ground meat, filling the pepper completely; some rice and meat spill out onto the white plate beneath, which has a pool of light yellow oil around the base. The background is a white marbled texture with blurred glasses and other items. photo taken with an iphone --ar 4:5 --v 7

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 the 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 as it browns, until fully cooked through. Drain any excess fat.
Step 4: Add the finely chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and dried sage, cooking for one more minute until fragrant.
Step 5: Remove the skillet from heat. Stir in the cooked wild rice, dried cranberries, and toasted chopped pecans. Season to taste with salt and pepper.
Step 6: Carefully pack the filling into the hollowed pumpkin. Replace the pumpkin lid on top.
Step 7: Bake for 60 to 90 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
Step 8: Let the stuffed pumpkin rest for 10 minutes before slicing into wedges. Serve the pumpkin whole for a beautiful presentation.

Tips & Variations

Use turkey sausage for a lighter version or Italian sausage for extra seasoning.
Substitute wild rice with quinoa or brown rice for a different texture.
Try adding chopped fresh herbs like parsley or thyme to the filling for extra freshness.
For a vegetarian option, omit sausage and increase nuts and dried fruit for texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to preserve the pumpkin’s texture.

How to Serve

A glossy orange pumpkin is hollowed out and filled with a mixture of cooked rice, ground meat, and small pieces of orange vegetables, garnished with bright green herbs on top. The pumpkin is cut open to show the inside layers, with the bright orange flesh contrasting the brownish rice and meat filling. The dish sits on a white plate over a white marbled surface, with some rice pieces and sauce spilling slightly onto the plate, adding a natural, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the filling a day in advance and stuff the pumpkin just before baking. This helps save time on the day you plan to serve it.

What if I can’t find a sugar pumpkin?

Use any small, sweet winter squash as a substitute, such as a kabocha or a small butternut squash. Adjust baking time as needed since sizes and textures vary.

Roasted Stuffed Pumpkin with Wild Rice, Sausage, Cranberries, and Pecans Recipe

Print Recipe

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4.8 from 114 reviews

This Roasted Stuffed Pumpkin Rice recipe features a small sugar pumpkin filled with a savory mixture of browned sausage, sautéed onions, garlic, fragrant sage, cooked wild rice, dried cranberries, and toasted pecans. Baked until tender, this comforting dish is perfect as a festive centerpiece or hearty side, combining the natural sweetness of pumpkin with savory and nutty flavors for a deliciously balanced meal.

Author: Tara
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 1 hour 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Pumpkin

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
Salt and freshly ground black pepper, to taste

Instructions

Prepare Pumpkin: Preheat the oven to 375°F. Slice the top off the small sugar pumpkin to create a lid, then carefully scoop out all seeds and stringy pulp, cleaning the interior thoroughly.
Season Pumpkin: Brush the inside of the pumpkin and the underside of the pumpkin lid with olive oil. Generously season both with salt and freshly ground black pepper. Place the pumpkin on a rimmed baking sheet.
Brown Sausage: Heat a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a spoon, until it is evenly browned and cooked through. Drain off any excess fat to avoid greasiness.
Sauté Aromatics: To the skillet with sausage, add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and dried sage, cooking for an additional minute until fragrant.
Combine Filling: Remove the skillet from heat. Stir in the cooked wild rice, dried cranberries, and toasted chopped pecans. Season the mixture with salt and freshly ground black pepper to taste, mixing thoroughly.
Fill Pumpkin: Carefully pack the prepared sausage and rice filling into the hollowed pumpkin. Place the pumpkin lid back on top, fitting it snugly.
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 when pierced with a fork.
Rest and Serve: Remove the pumpkin from the oven and let it rest for 10 minutes. Slice into wedges or serve whole at the table, allowing guests to scoop out the flavorful filling with the tender pumpkin.

Notes

Choose a small sugar or pie pumpkin for the best texture and sweetness.
Ground sausage can be substituted with turkey sausage or a vegetarian sausage option.
Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance flavor.
Use fresh sage if available for a brighter herb flavor.
Cook wild rice according to package instructions before preparing the filling.
Leftovers can be refrigerated and reheated in the oven or microwave.

Keywords: stuffed pumpkin, roasted pumpkin, wild rice stuffing, autumn recipe, pumpkin recipe, sausage stuffing, holiday side dish