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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.

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

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

Find it online: https://thefamilycooking.com/pumpkin-stuffed-with-wild-rice-and-sausage/