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Roasted Stuffed Pumpkin Rice

Savory Roasted Stuffed Pumpkin Rice for Cozy Autumn Feasts

Experience the magic of autumn with this Roasted Stuffed Pumpkin Rice, a perfect centerpiece for your gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin
  • 1 medium Sugar Pumpkin Other small pumpkins may be used as substitutes.
  • 2 tablespoons Olive Oil Adds moisture and enhances flavors.
For the Filling
  • 1 pound Ground Sausage For vegetarian option, use cremini mushrooms and chickpeas.
  • 1 medium Onion Finely chopped.
  • 2 cloves Garlic Minced.
  • 1 teaspoon Dried Sage Can be swapped with thyme or rosemary.
  • 2 cups Cooked Wild Rice Can substitute with cooked quinoa, farro, or brown rice.
  • 1 cup Dried Cranberries Diced apples can be an alternative.
  • 1/2 cup Pecans Best toasted for maximum aroma.

Equipment

  • Oven
  • skillet
  • Baking Sheet
  • spoon

Method
 

Step-by-Step Instructions for Roasted Stuffed Pumpkin Rice
  1. Preheat your oven to 375°F (190°C). Slice the top off the sugar pumpkin and scoop out the seeds and pulp. Set the hollowed pumpkin and lid aside.
  2. Brush the inside of the pumpkin and its lid with olive oil. Season the interior generously with salt and pepper.
  3. In a skillet, brown the ground sausage over medium heat until golden. Add onion and garlic, cooking until translucent. Mix in dried sage for aroma.
  4. Stir in cooked wild rice, dried cranberries, and toasted pecans. Season with salt and pepper to taste.
  5. Spoon the filling into the hollowed pumpkin, packing it gently. Place the lid back on.
  6. Transfer the pumpkin to a baking sheet and bake for 60 to 90 minutes, until tender. The pumpkin should have a golden hue.
  7. Let the pumpkin rest for about 10 minutes, then slice it into wedges and serve warm.

Nutrition

Serving: 1servingCalories: 340kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 150IUVitamin C: 10mgCalcium: 4mgIron: 8mg

Notes

This dish serves as both a functional meal and an eye-catching centerpiece for autumn gatherings.

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