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