Description
A delightful recipe for pumpkin stuffed with wild rice and sausage, perfect for a cozy meal.
Ingredients
- 2 medium-sized sugar pumpkins (about 3–4 pounds each)
- 1 cup wild rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 375°F.
- Cut the tops off the pumpkins and scoop out the seeds and stringy insides. Set aside.
- In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
- In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and garlic, cooking until the onion is translucent.
- Stir in the mushrooms, thyme, sage, salt, and pepper, cooking for an additional 5 minutes.
- Combine the cooked wild rice with the sausage mixture in the skillet. Stir in the Parmesan cheese and half of the chopped parsley. Mix well.
- Stuff each pumpkin with the wild rice and sausage mixture, packing it in gently.
- Place the stuffed pumpkins in a baking dish and add about 1 inch of water to the bottom of the dish. Cover the pumpkins with aluminum foil.
- Bake in the preheated oven for 45-60 minutes, or until the pumpkins are tender when pierced with a fork. Remove the foil for the last 15 minutes of baking to allow the tops to brown slightly.
- Once done, remove from the oven and let cool for a few minutes. Garnish with the remaining parsley before serving.
Notes
- For added flavor, consider mixing in some dried cranberries or chopped nuts into the stuffing.
- You can substitute the Italian sausage with turkey sausage or a plant-based sausage for a lighter or vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg