Pumpkin Stuffed with Wild Rice and Sausage

Why You’ll Love This Recipe

This recipe brings together rustic autumn flavors and a dramatic presentation in one wholesome dish. The natural sweetness of the roasted pumpkin pairs perfectly with the savory sausage and nutty wild rice. It’s easy to customize, serves a crowd, and looks stunning on the table. Whether you’re celebrating a holiday or just embracing the fall spirit, this recipe is a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• One medium sugar or pie pumpkin
• Wild rice blend
• Italian sausage (mild or spicy), casings removed
• Onion, chopped
• Celery, chopped
• Garlic, minced
• Mushrooms, chopped
• Dried cranberries (optional, for a sweet contrast)
• Fresh parsley, chopped
• Fresh sage or thyme (optional)
• Chicken broth or vegetable broth
• Olive oil
• Salt and black pepper

Directions

1. Preheat the oven to 375°F (190°C).
2. Wash the pumpkin and cut off the top to create a lid. Scoop out seeds and strings. Rub the inside with olive oil, salt, and pepper. Set aside.
3. In a saucepan, cook wild rice blend in broth according to package directions. Set aside.
4. In a large skillet over medium heat, cook sausage until browned. Remove and set aside.
5. In the same skillet, add a bit of olive oil and sauté onion, celery, mushrooms, and garlic until soft and fragrant.
6. Return sausage to the pan, stir in the cooked rice, dried cranberries (if using), and fresh herbs. Season with salt and pepper to taste.
7. Spoon the mixture into the prepared pumpkin, packing it gently. Replace the pumpkin lid.
8. Place the stuffed pumpkin in a baking dish and roast for 1½ to 2 hours, or until the pumpkin is tender when pierced with a knife.
9. Remove from oven, let rest for 10 minutes, then slice into wedges or scoop out servings.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 30 minutes
Cook time: 1½ to 2 hours
Total time: about 2½ hours

Variations

• Vegetarian Version: Omit sausage and add sautéed kale, chickpeas, or lentils for a hearty meat-free filling.
• Cheesy Twist: Stir in shredded Gruyère or Parmesan cheese before stuffing the pumpkin.
• Nutty Add-In: Add toasted pecans or walnuts for crunch and richness.
• Spicy Kick: Use spicy sausage or add a pinch of red pepper flakes.
• Mini Pumpkins: Use smaller pumpkins for individual servings—reduce baking time accordingly.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
To reheat, scoop out portions into an oven-safe dish, cover with foil, and warm at 350°F (175°C) for 15–20 minutes.
You can also microwave individual portions in 1-minute intervals until heated through.
To freeze, remove the stuffing from the pumpkin and freeze it separately for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

What kind of pumpkin should I use?

Use a sugar or pie pumpkin—they’re smaller, sweeter, and have better texture than large carving pumpkins.

Can I make this dish ahead of time?

Yes, you can prepare the filling and clean the pumpkin a day in advance. Stuff and bake when ready to serve.

Is this dish suitable for vegetarians?

It can be! Simply omit the sausage and use vegetable broth. Add more veggies or plant-based protein for balance.

How do I know when the pumpkin is done baking?

The pumpkin is ready when it’s easily pierced with a knife and the flesh is soft but still holds its shape.

Can I eat the pumpkin skin?

Pumpkin skin is technically edible, but most people prefer scooping out the soft flesh and stuffing.

What other grains can I use?

You can substitute quinoa, brown rice, or a farro blend if you prefer different textures or flavors.

Can I use pre-cooked sausage?

Yes, but make sure to crumble or slice it and sauté briefly with the vegetables to combine flavors.

How can I make it gluten-free?

This dish is naturally gluten-free as long as your sausage and broth are certified gluten-free.

Can I use canned pumpkin instead?

No, canned pumpkin isn’t suitable here. This recipe relies on a whole fresh pumpkin for both structure and flavor.

What side dishes pair well with this?

Serve with a simple green salad, roasted Brussels sprouts, or crusty bread for a complete fall meal.

Conclusion

Pumpkin Stuffed with Wild Rice and Sausage is a celebration of fall’s finest flavors wrapped in a beautiful, edible package. It’s hearty, flavorful, and perfect for special occasions or a cozy seasonal dinner. With its balance of savory and sweet, soft and crisp, this dish is sure to become a fall favorite for years to come.

Pumpkin Stuffed with Wild Rice and Sausage

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Pumpkin Stuffed with Wild Rice and Sausage is a hearty and festive fall dish featuring a whole roasted pumpkin filled with savory sausage, wild rice, vegetables, and herbs. Perfect as a Thanksgiving centerpiece or cozy autumn meal.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: 6 to 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 medium sugar or pie pumpkin
• 1 cup wild rice blend
• ½ lb Italian sausage (mild or spicy), casings removed
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• ⅓ cup dried cranberries (optional)
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh sage or thyme (optional)
• 2½ cups chicken broth or vegetable broth
• 2 tbsp olive oil
• Salt and black pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C).
2. Wash the pumpkin and cut off the top to create a lid. Scoop out seeds and strings. Rub inside with olive oil, salt, and pepper. Set aside.
3. Cook wild rice blend in broth according to package directions. Set aside.
4. In a large skillet over medium heat, cook sausage until browned. Remove and set aside.
5. In the same skillet, add olive oil and sauté onion, celery, mushrooms, and garlic until soft.
6. Return sausage to the skillet. Stir in cooked rice, cranberries (if using), parsley, and sage or thyme. Season with salt and pepper to taste.
7. Spoon the mixture into the prepared pumpkin and replace the lid.
8. Place pumpkin in a baking dish and roast for 1½ to 2 hours, or until pumpkin is tender when pierced with a knife.
9. Remove from oven and let rest for 10 minutes before slicing or scooping to serve.

Notes

• Use a sugar or pie pumpkin for best results—avoid carving pumpkins.
• To make ahead, prep the filling and pumpkin the day before, then bake before serving.
• For vegetarian version, omit sausage and use more veggies or lentils.
• Freezing tip: remove stuffing and freeze separately.
• Try mini pumpkins for individual servings—reduce baking time accordingly.

Nutrition

• Serving Size: 1/8 of stuffed pumpkin
• Calories: 320
• Sugar: 7g
• Sodium: 540mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 30mg