Description
A hearty and festive dish featuring a whole pumpkin stuffed with a savory mixture of wild rice, sausage, vegetables, and herbs. Perfect for fall gatherings or as a Thanksgiving centerpiece.
Ingredients
Units
Scale
- 1 medium sugar pumpkin (about 3–4 pounds)
- 1 cup wild rice, uncooked
- 2 1/2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1/2 pound sausage (pork, chicken, or turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1/2 cup mushrooms, chopped
- 1/4 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- Salt to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the top off the pumpkin and scoop out the seeds and stringy pulp. Set the pumpkin and top aside.
- In a medium pot, bring broth to a boil. Add wild rice, reduce heat, cover, and simmer for about 45 minutes or until rice is tender. Drain any excess liquid.
- Meanwhile, heat olive oil in a skillet over medium heat. Add sausage and cook until browned, breaking it up with a spoon.
- Add onion, garlic, celery, and mushrooms to the skillet. Cook until vegetables are soft, about 5–7 minutes.
- In a large bowl, combine cooked rice, sausage mixture, cranberries, parsley, thyme, pepper, and salt. Stir in Parmesan cheese if using.
- Stuff the rice mixture into the hollowed pumpkin, pressing it in gently. Place the pumpkin lid back on top.
- Place the stuffed pumpkin on a baking sheet or in a baking dish. Bake for 1–1.5 hours, or until the pumpkin is tender when pierced with a knife.
- Remove from oven and let rest for 10 minutes. Slice into wedges and serve warm.
Notes
- Use a variety of sausages like apple chicken or spicy Italian for different flavor profiles.
- Make it vegetarian by omitting the sausage and using vegetable broth.
- Substitute dried cranberries with chopped dried apricots or raisins if preferred.
Nutrition
- Serving Size: 1/6 of pumpkin
- Calories: 370
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg