Pumpkin Stuffed Wild Rice Sausage (Print-Friendly Version)
Roasted pumpkin filled with wild rice, sausage, cranberries, and herbs—perfect for festive gatherings.
# What You'll Need:
→ Stuffed Pumpkin
01 -
1 sugar pumpkin, approximately 1–1.3 kg
02 -
1 cup cooked wild rice
03 -
225 g ground sausage
04 -
120 ml dried cranberries
05 -
60 ml chopped pecans
06 -
1/2 onion, finely chopped
07 -
2 garlic cloves, minced
08 -
1 teaspoon dried sage
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
1 tablespoon olive oil
# How to Make It:
01 -
Preheat the oven to 190°C. Cut the crown off the pumpkin and carefully remove seeds and stringy pulp.
02 -
Rub the interior of the pumpkin with olive oil. Season generously with salt and black pepper.
03 -
In a skillet over medium heat, cook ground sausage, breaking it up until browned. Add chopped onion, minced garlic, and dried sage and sauté until the onion is soft and fragrant.
04 -
Stir the cooked wild rice, dried cranberries, and chopped pecans into the sausage mixture. Mix thoroughly to combine.
05 -
Spoon the prepared filling into the hollowed pumpkin. Replace the pumpkin’s top to cover.
06 -
Place the filled pumpkin on a baking sheet and bake for 60–90 minutes, or until the pumpkin flesh is tender when pierced with a knife.
07 -
Remove from the oven, slice the stuffed pumpkin into wedges, and serve hot.
# Additional Tips:
01 -
Use leftover filling as a side dish if your pumpkin is small. Taste and adjust seasoning before stuffing the pumpkin.