Description
This Pumpkin Stuffed with Wild Rice and Sausage is a show-stopping fall recipe filled with hearty grains, savory sausage, and seasonal vegetables. Baked to perfection inside a tender roasted pumpkin, it’s a festive and flavorful main dish for Thanksgiving or cozy autumn dinners.
Ingredients
1 medium sugar pumpkin or small pie pumpkin (about 3–4 lbs / 1.5–2 kg)
1 tbsp olive oil
Salt & black pepper, to taste
For the Filling:
1 tbsp olive oil or butter
½ lb (225 g) sausage crumbled (Italian, chicken, or turkey sausage)
1 small onion diced
2 cloves garlic minced
1 cup cooked wild rice blend (about ⅓ cup uncooked)
½ cup mushrooms chopped
½ cup chopped kale or spinach
¼ cup dried cranberries or chopped dried apricots
¼ cup toasted pecans or walnuts roughly chopped
¼ cup grated Parmesan cheese
1 tsp fresh thyme or ½ tsp dried
¼ tsp nutmeg
Salt & pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C). Cut off the top of the pumpkin (like a lid) and scoop out the seeds and strings. Rub the inside with olive oil, salt, and pepper.
2. Place the pumpkin (and its lid) on a parchment-lined baking sheet and roast for 25–30 minutes, until slightly tender but still firm enough to hold its shape.
3. Meanwhile, heat olive oil in a large skillet. Add sausage and cook until browned. Stir in onion, garlic, and mushrooms; sauté until soft.
4. Add cooked wild rice, kale, cranberries, nuts, Parmesan, thyme, nutmeg, salt, and pepper. Mix well and taste for seasoning.
5. Spoon the filling into the roasted pumpkin, pressing gently to pack it in. Replace the lid.
6. Return to the oven and bake for 30–40 minutes, until the pumpkin is tender and easily pierced with a fork.
7. Slice into wedges or scoop out portions with the filling. Serve warm, garnished with extra Parmesan or herbs.
Notes
Substitute quinoa, brown rice, or farro for wild rice.
Make it vegetarian by skipping the sausage and adding lentils or extra mushrooms.
For a creamy version, stir in goat cheese or a splash of cream before baking.
Use mini pumpkins for individual servings — perfect for dinner parties or festive plating.
- Prep Time: 20 mins
- Cook Time: 1 hr 10 mins
- Category: Dinner, Fall Recipes, Thanksgiving
- Method: Baking, Roasting
- Cuisine: American, Seasonal
Nutrition
- Serving Size: 1 pumpkin wedge
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Pumpkin Stuffed with Wild Rice and Sausage, Fall Dinner, Thanksgiving Main Dish, Stuffed Pumpkin Recipe, Holiday Recipes