Pumpkin Stuffed with Wild Rice and Sausage

Pumpkin Stuffed with Wild Rice and Sausage is a hearty, savory dish that’s perfect for fall gatherings or holiday meals. Tender roasted pumpkin is filled with a flavorful blend of wild rice, sausage, vegetables, and herbs, creating a cozy and visually stunning entrée or side.

Why You’ll Love This Recipe

• Perfect for fall and holiday celebrations
• Combines savory, sweet, and earthy flavors
• Naturally gluten-free
• A beautiful table centerpiece
• Easily customizable for dietary preferences

Ingredients

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

• 2 small sugar pumpkins (about 2–3 pounds each)
• 1 cup wild rice
• 2 cups chicken or vegetable broth
• ½ pound Italian sausage (mild or hot)
• 1 small onion, finely chopped
• 1 celery stalk, diced
• 1 small carrot, diced
• 1 clove garlic, minced
• ½ cup mushrooms, chopped (optional)
• 1 apple, peeled and diced (optional for sweetness)
• ¼ cup dried cranberries or raisins
• 1 teaspoon fresh thyme leaves
• ½ teaspoon chopped fresh sage
• Salt and black pepper to taste
• 1 tablespoon olive oil or butter

Directions

this recipe

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the pumpkins and scoop out seeds and strings. Set aside.
3. Rub the insides lightly with salt and olive oil. Place in a baking dish.
4. In a saucepan, cook wild rice in broth according to package instructions (about 45 minutes).
5. In a skillet, cook sausage until browned. Remove and set aside.
6. In the same skillet, add onion, celery, carrot, garlic, and mushrooms. Sauté until tender.
7. Stir in apples, cranberries, herbs, and cooked sausage. Cook 2 more minutes.
8. Combine with the cooked rice. Season with salt and pepper.
9. Fill each pumpkin with the sausage-rice mixture. Replace the tops.
10. Bake for 45–60 minutes, until the pumpkins are tender when pierced with a fork.
11. Serve warm, scooping out the soft pumpkin flesh with the filling.

Servings and Timing

• Servings: 4–6
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

Variations

• Vegetarian: Replace sausage with plant-based sausage or lentils
• Nutty: Add toasted pecans or walnuts to the filling
• Cheesy: Mix in grated Parmesan or Gruyère before baking
• Spicy: Use hot Italian sausage and a pinch of red pepper flakes
• Mini pumpkins: Use smaller pumpkins for individual servings

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat in a 350°F oven for 20–25 minutes or microwave individual portions
• The rice filling can be frozen separately for up to 2 months

FAQs

Can I use a different type of squash?

Yes, acorn or kabocha squash are great alternatives if sugar pumpkins aren’t available.

Should I pre-roast the pumpkin before stuffing?

It’s not necessary, but you can pre-roast the pumpkin for 15 minutes to speed up cooking time.

Can I make this dish ahead of time?

Yes, prepare the rice and filling ahead, stuff the pumpkins, and refrigerate until ready to bake.

What kind of sausage works best?

Italian sausage (mild or spicy) works well, but you can also use breakfast sausage or chorizo.

Can I omit the meat for a vegetarian version?

Absolutely—substitute with sautéed mushrooms, lentils, or vegan sausage crumbles.

Is the pumpkin skin edible?

No, the skin is not typically eaten—it serves as a beautiful edible container.

How do I pick the right pumpkins?

Choose sugar or pie pumpkins that are firm, round, and about the size of a small melon.

What’s the best way to clean out the pumpkins?

Use a sturdy spoon or pumpkin scraper to remove seeds and strings thoroughly.

Can I use leftover cooked rice?

Yes! Simply mix the rice with the sautéed sausage and vegetables and skip the boiling step.

What can I do with the leftover pumpkin seeds?

Rinse, dry, and roast them with olive oil and salt at 300°F for about 30–40 minutes.

Conclusion

Pumpkin Stuffed with Wild Rice and Sausage is a rustic, flavorful dish that captures the essence of autumn in every bite. Its warm, savory filling and tender roasted pumpkin make it a seasonal favorite for both casual dinners and festive occasions. With plenty of ways to customize it, this dish is sure to become a fall tradition in your kitchen.

Print