Description
Experience the warmth of autumn evenings with this delightful pumpkin stuffed with wild rice and sausage. The tender pumpkin, filled with a savory blend of nutty wild rice, juicy Italian sausage, and fresh herbs, creates a comforting dish that’s perfect for family gatherings or cozy dinners. Each bite offers a hearty combination of flavors that celebrates the season.
Ingredients
Scale
- 1 small sugar pumpkin (about 2–3 lbs)
- 1 cup uncooked wild rice
- 2 cups low-sodium vegetable broth
- 1 lb Italian sausage (sweet or spicy)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp fresh thyme or parsley, chopped
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Cut the top off the pumpkin and scoop out seeds and pulp. Place upside down on a lined baking sheet.
- In a saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for about 45 minutes until tender.
- In a skillet over medium heat, brown the Italian sausage. Add onion and garlic; sauté until softened.
- In a large bowl, mix cooked wild rice with the sausage mixture, herbs, salt, and pepper.
- Fill the pumpkin with the stuffing mixture, drizzle with olive oil, cover loosely with foil, and bake for about 45 minutes or until tender.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 55mg