Pumpkin Stuffed Wild Rice Sausage

Pumpkin stuffed with wild rice and sausage is a festive centerpiece that brings cozy autumn flavors to your holiday table. The gentle sweetness of roasted pumpkin envelops a hearty filling made with savory sausage, nutty wild rice, tart cranberries, and toasted pecans. Whether you are hosting a Halloween bash or simply want to try something special for a fall dinner, this showstopper is sure to wow everyone at the table.

The first time I made this for my family we all ended up picking at the crispy edges of the roasted pumpkin until the whole thing was gone. It has quickly become our must-have fall recipe.

Ingredients

• Small sugar pumpkin: This variety has tender flesh and subtle sweetness Check for smooth unblemished skin
• Cooked wild rice: Adds earthy flavor and chewy texture Use a wild rice blend if you like variety
• Ground sausage: Gives rich savory flavor Choose high quality mild or spicy sausage for best results
• Dried cranberries: Bring bright tangy sweetness Opt for plump whole dried berries if possible
• Chopped pecans: Add toasty crunch Raw or toasted both work but fresh pecans give the best aroma
• Chopped onion: Forms the aromatic base Look for heavy firm onions with shiny skin
• Minced garlic: Layers in irresistible fragrance Use fresh garlic for the fullest flavor
• Dried sage: A classic fall herb Choose dried leaves over powdered if you can
• Salt and pepper: Enhance all the flavors Use flaky sea salt and crack your own pepper for a flavor boost
• Olive oil: Helps the pumpkin roast evenly Select extra virgin olive oil with a grassy scent

Step-by-Step Instructions

Prepare the Pumpkin:

Slice the top off your small sugar pumpkin as you would a jack o lantern lid Then use a sturdy spoon to scoop out all the seeds and stringy pulp making sure the inside is smooth and clean

Season and Oil the Shell:

Rub the inside of the hollow pumpkin with olive oil then sprinkle it generously with salt and pepper Use your hands to make sure every bit gets coated for flavor and a tender roasted texture

Brown the Sausage and Aromatics:

In a large skillet over medium heat crumble in the sausage and cook until no pink remains Stir frequently to ensure even browning Add the chopped onion minced garlic and dried sage Continue cooking until the onions are translucent and the house smells amazing

Combine the Filling:

To the sausage mixture add the cooked wild rice dried cranberries and chopped pecans Use a big spoon to fold everything together until combined Taste and add a little more salt and pepper if needed

Fill the Pumpkin:

Pack the savory rice and sausage mixture into the hollowed pumpkin all the way to the top Replace the pumpkin lid to seal in moisture

Roast to Perfection:

Carefully place the stuffed pumpkin on a sturdy rimmed baking sheet Transfer to a preheated 375 degree oven Bake for one to one and a half hours or until the pumpkin flesh yields easily to a knife The skin should be deeply golden

Serve and Enjoy:

Let the pumpkin rest for ten minutes Slice into thick wedges so each serving gets some roasted pumpkin and plenty of filling Spoon extra filling onto the side if desired

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I love using wild rice for this because it holds its texture even after roasting inside the pumpkin My kids think scooping into the pumpkin is absolutely magical and it is a dish that always sparks conversation during dinner

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days For best texture reheat in the oven at 325 degrees with a piece of foil on top to keep the pumpkin from drying out The filling also freezes beautifully on its own Just thaw and refill a new pumpkin or casserole dish when ready to enjoy

Ingredient Substitutions

You can swap the sausage for vegetarian Italian sausage or crumbled tempeh for a meatless version Dried cherries or chopped apples work in place of cranberries Walnuts or hazelnuts are a good alternative if you do not have pecans

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Serving Suggestions

This stuffed pumpkin shines as a centerpiece main dish at any autumn dinner Serve thick wedges with a crisp green salad or roasted Brussels sprouts It also pairs nicely alongside roast turkey or ham for a more traditional holiday spread

A Bite of History

Pumpkin has been enjoyed in North America for centuries both as a staple crop and in celebratory dishes Filling a pumpkin with savory rice and sausage echoes centuriesold harvest traditions and showcases the versatility of this beloved squash

Common Recipe Questions

→ What type of pumpkin works best?

Choose a small sugar pumpkin for its sweet flavor and tender flesh. Avoid large carving pumpkins, which are more watery and less flavorful.

→ Can I substitute the sausage?

Yes, you can use turkey sausage, chicken sausage, or even a plant-based sausage for a vegetarian twist. Adjust seasonings as needed.

→ How do you know when the pumpkin is done?

The pumpkin is ready when the flesh is fork-tender but still holds its shape. Check by piercing the side after about an hour of baking.

→ Can this be prepared ahead of time?

You can prepare the filling and hollow out the pumpkin a day ahead. Stuff and bake before serving for best texture and flavor.

→ What sides pair well with this dish?

Serve with a crisp green salad, roasted vegetables, or crusty bread to round out the meal and complement the savory-sweet flavors.