If you’re looking for a dish that truly celebrates the flavors of fall, the Pumpkin Stuffed with Wild Rice and Sausage Recipe is an absolute showstopper. This delightful recipe perfectly balances the earthy sweetness of pumpkin with the hearty texture of wild rice and the savory, comforting notes of sausage. Combined with the tartness of dried cranberries and the crunch of pecans, every bite feels like a warm, festive hug. Whether you serve it for a special holiday meal or a cozy weekend dinner, this recipe brings both incredible taste and stunning presentation to the table.
Ingredients You’ll Need
The ingredients for this recipe are wonderfully straightforward but pack a lively punch in flavor and texture. Each component plays a crucial role: the pumpkin acts as a natural bowl that cooks to tender perfection, while wild rice provides a nutty bite. Sausage adds a savory depth, and the cranberries and pecans bring sweet and crunchy notes that take the dish to the next level.
- 2 small sugar pumpkins (2–3 lbs each): These pumpkins are just the right size for stuffing and have a naturally sweet, mellow flesh.
- 2 cups cooked wild rice: Adds a chewy, earthy base that soaks up all the fantastic flavors.
- 1 lb ground sausage: Choose your favorite type; its richness complements the pumpkin perfectly.
- 1 cup dried cranberries: Injects a burst of tart sweetness that brightens the dish.
- ½ cup chopped pecans: Offers a satisfying crunch and buttery flavor.
- 1 onion, chopped: Builds a savory foundation that gently sweetens as it cooks.
- 4 cloves garlic, minced: Adds aromatic depth and a hint of warmth.
- 2 tsp dried sage: Brings a herbaceous, earthy note that ties everything together.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- 2 tbsp olive oil: Used for sautéing and rubbing inside the pumpkin for added richness.
How to Make Pumpkin Stuffed with Wild Rice and Sausage Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C). This sets the perfect environment for roasting the pumpkin to tender, flavorful perfection while the filling is cooked and combined.
Step 2: Hollow Out the Pumpkins
Slice off the tops of your sugar pumpkins carefully, creating lids you’ll use later. Scoop out all seeds and stringy bits to create a hollow vessel. Then, rub the inside surfaces with a bit of olive oil, plus salt and pepper, to season the pumpkin from within during baking. This step infuses flavor right into the pumpkin flesh.
Step 3: Sauté Onion and Garlic
Heat the olive oil in a skillet over medium heat. First, sauté the chopped onion until it softens and becomes translucent, which brings out its natural sweetness. Add the minced garlic and cook for about one minute until fragrant but not browned, laying the fragrant foundation for your sausage mixture.
Step 4: Brown the Sausage
Add the ground sausage to the skillet and break it up with your spoon or spatula. Cook thoroughly until nicely browned, which develops deep, savory flavors and a tantalizing aroma that will fill your kitchen with warmth.
Step 5: Combine the Filling
Stir in the cooked wild rice, dried cranberries, chopped pecans, and dried sage into the sausage mixture. Season generously with salt and pepper, then mix everything thoroughly so each bite has a bit of every delicious component. The sweetness of cranberries and nuttiness of pecans beautifully complement the sage-scented sausage.
Step 6: Stuff the Pumpkins
Carefully spoon this hearty filling into each hollowed-out pumpkin, packing it in so it’s full but not overflowing. Place the stuffed pumpkins on a baking sheet, then cover them loosely with foil to prevent the tops from browning too quickly.
Step 7: Bake to Perfection
Bake for 60 to 75 minutes, or until the pumpkin flesh is tender when pierced with a fork. This slow roasting enhances the pumpkin’s natural sweetness while melding all the flavors inside the cavity for an unforgettable taste experience.
Step 8: Rest and Serve
Remove the pumpkins from the oven, take off the foil, and let them rest for about 10 minutes. Resting lets the juices redistribute, making the filling even juicier when you cut into the pumpkin and scoop out the savory, tender mixture.
How to Serve Pumpkin Stuffed with Wild Rice and Sausage Recipe
Garnishes
Adding a sprinkle of fresh chopped parsley or a few dried cranberries on top adds a pop of color and an extra touch of freshness that enhances the dish’s rustic charm. For a creamy contrast, a dollop of sour cream or a drizzle of maple syrup can turn up the indulgence factor beautifully.
Side Dishes
This dish shines alongside simple, earthy sides like roasted root vegetables or a crisp green salad with a tangy vinaigrette. For an extra cozy touch, serve it with warm, crusty bread to help soak up every last flavorful bite.
Creative Ways to Present
Try serving each guest their own mini stuffed pumpkin for a dramatic and festive presentation. Alternatively, scoop the filling onto a platter and surround it with roasted pumpkin wedges for a communal, shareable feast that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so it’s perfect for enjoying the next day.
Freezing
You can freeze the stuffing separately in a freezer-safe container for up to 3 months. The pumpkin shell itself doesn’t freeze well, so it’s best to thaw and reheat the filling alone.
Reheating
Gently reheat leftover stuffing in a skillet or microwave until warmed through. If reheating the whole dish, cover with foil and bake at 350°F (175°C) until heated evenly to keep the pumpkin tender and moist.
FAQs
Can I use a different type of pumpkin for this recipe?
Absolutely! While sugar pumpkins (also called pie pumpkins) are ideal for their size and sweetness, you can also use other small to medium pumpkins or even winter squash varieties that hold up well to roasting.
Is it possible to make this recipe vegetarian?
Yes! Simply substitute the sausage with a plant-based alternative or a mix of hearty mushrooms and walnuts for a similar texture and umami flavor without the meat.
Can I prepare this recipe in advance?
Definitely. You can prepare the filling a day ahead and refrigerate it. Then just stuff the pumpkins and bake on the day you want to serve, which saves time and enhances flavors.
What type of sausage works best?
Sausages with a mild herb seasoning, like Italian or breakfast sausage, work beautifully by complementing the sage and cranberries without overpowering the dish.
How do I know when the pumpkin is fully cooked?
The pumpkin is done when you can easily pierce the flesh with a fork and it feels tender. This usually takes between 60 and 75 minutes, depending on pumpkin size.
Final Thoughts
I can’t recommend this Pumpkin Stuffed with Wild Rice and Sausage Recipe enough. It’s one of those special dishes that brings together warmth, comfort, and a perfect balance of flavors—great for cozy dinners or unforgettable holiday gatherings. Give it a try and enjoy the beautiful blend of hearty, savory, and sweet in every satisfying bite.
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Pumpkin Stuffed with Wild Rice and Sausage Recipe
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 40 minutes
- Yield: 2 stuffed pumpkins, serves 4-6
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A cozy and hearty fall dish featuring small sugar pumpkins stuffed with a savory and slightly sweet mixture of wild rice, ground sausage, cranberries, and pecans. Baked until the pumpkins are tender, this recipe combines warm spices and textures perfect for autumn meals.
Ingredients
Pumpkin
- 2 small sugar pumpkins (2–3 lbs each)
Filling
- 2 cups cooked wild rice
- 1 lb ground sausage
- 1 cup dried cranberries
- ½ cup chopped pecans
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp dried sage
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) to prepare for baking the stuffed pumpkins.
- Prepare the Pumpkins: Slice off the tops of the pumpkins and scoop out all seeds and strings. Rub the inside of each pumpkin with a little olive oil, salt, and pepper to season and prevent sticking.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft and translucent. Add minced garlic and cook for an additional minute to release its aroma.
- Cook Sausage: Add ground sausage to the skillet, breaking it apart with a spoon. Cook thoroughly until browned and no longer pink.
- Mix Filling Ingredients: Stir in cooked wild rice, dried cranberries, chopped pecans, and dried sage to the sausage mixture. Season with salt and pepper to taste, combining all ingredients evenly.
- Stuff the Pumpkins: Fill each prepared pumpkin with the sausage and rice mixture, packing gently but not tightly. Place the stuffed pumpkins upright on a baking sheet and cover loosely with foil to retain moisture during baking.
- Bake: Bake in the preheated oven for 60 to 75 minutes, or until the pumpkin flesh is tender when pierced with a fork, indicating it is fully cooked.
- Rest and Serve: Remove the pumpkins from the oven, uncover them, and let rest for 10 minutes before serving to allow the flavors to settle and the filling to firm slightly.
Notes
- Make sure to select small sugar pumpkins as they are sweeter and have a tender rind suitable for baking and eating.
- Use cooked wild rice to save time and ensure the filling is fully cooked inside the pumpkin.
- You can substitute ground sausage with ground turkey or a vegetarian sausage alternative for a different protein option.
- Covering the pumpkins loosely with foil prevents them from drying out while baking.
- If pumpkin flesh is too firm after the baking time, extend baking in 10-minute increments until tender.
