Description

Ever wondered if a single dish could steal the spotlight at your Halloween dinner, making everyone ooh and aah like they’re under a spell? What if I told you that Pumpkin Stuffed with Wild Rice and Sausage can do just that, turning a simple pumpkin into a gorgeous, savory centerpiece in about 90 minutes? This recipe combines tender roasted pumpkin with a hearty filling of wild rice, sausage, cranberries, and pecans, creating a flavor-packed dish that’s as beautiful as it is delicious

Ingredients

Scale

Key Ingredients:

1 small sugar pumpkin (about 2-3 lbs): The star and edible “bowl,” sugar pumpkins are sweet and tender when roasted, packed with vitamin A for eye health. Substitutions: Acorn squash or a small butternut squash; avoid large carving pumpkins—they’re stringy.
1 cup cooked wild rice: Nutty and chewy, it adds texture and fiber. Wild rice is a whole grain, boosting nutrition. Variations: Brown rice, quinoa, or farro for different chew.
½ lb ground sausage: Brings savory, juicy flavor and 15g protein per serving. Pork sausage is classic, but any type works. Substitutions: Turkey sausage for leaner, plant-based sausage for vegan, or mushrooms for meat-free.
½ cup dried cranberries: Adds tart-sweet pops that balance the savory. Variations: Raisins, dried cherries, or chopped dried apricots.
¼ cup chopped pecans: Delivers crunch and nutty richness, plus healthy fats. Substitutions: Walnuts, almonds, or sunflower seeds for nut-free.
½ onion, chopped: Builds a savory-sweet base. Variations: Shallots or leeks for a milder flavor.
2 cloves garlic, minced: Adds aromatic depth and immune-boosting antioxidants. Substitutions: ½ tsp garlic powder in a pinch.
1 tsp dried sage: Earthy and warm, it screams fall. Variations: Fresh sage (1 tbsp) or thyme.
Salt and pepper to taste: Enhances every flavor. Freshly cracked pepper adds a cozy kick.
1 tbsp olive oil: For roasting the pumpkin and sautéing, it ensures a golden finish. Variations: Avocado oil or butter for richer flavor.

This list costs ~$12-$18, depending on your pantry, and delivers ~450 calories per serving with protein and veggie goodness. Why love it? It’s festive, nutrient-dense, and flexible—go gluten-free with rice, vegan with plant-based swaps, or nut-free with seeds. Pro tip: Grab a sugar pumpkin at a farmers’ market for freshness, and buy wild rice in bulk for savings.

(Word count: ~600)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep the Pumpkin (5 minutes)

Preheat your oven to 375°F (190°C). Cut the top off a 2-3 lb sugar pumpkin, creating a lid. Scoop out the seeds and pulp with a spoon, leaving the flesh intact. Rub the inside with 1 tbsp olive oil, a pinch of salt, and pepper. Place the pumpkin and lid on a baking sheet.

Tip: Save seeds for roasting (toss with oil and salt, bake at 350°F for 20 minutes). A sturdy spoon makes scooping easier.

Step 2: Cook the Wild Rice (if not pre-cooked) (5 minutes prep, 40 minutes cooking)

If your wild rice isn’t cooked, rinse ½ cup dry wild rice and simmer in 2 cups water for 40-45 minutes until tender. Drain excess water. You’ll need 1 cup cooked. Do this ahead to save time.

Hack: Buy pre-cooked wild rice or cook extra for salads later. It freezes well!

Step 3: Cook the Sausage Filling (10 minutes)

In a large skillet, heat 1 tsp olive oil over medium heat. Add ½ lb ground sausage, breaking it up with a spoon. Cook 5-6 minutes until browned. Add ½ chopped onion, 2 minced garlic cloves, and 1 tsp dried sage. Sauté 3-4 minutes until onion softens.

Tip: Drain excess fat if sausage is greasy to keep the filling light. Stir often to avoid garlic burning.

Step 4: Mix the Filling (2 minutes)

In the skillet, stir in 1 cup cooked wild rice, ½ cup dried cranberries, and ¼ cup chopped pecans. Season with salt and pepper to taste. Mix well to combine. The filling should be savory with sweet-tart pops.

Pro move: Taste and adjust seasoning—extra sage or pepper amps up the fall vibes.

Step 5: Stuff the Pumpkin (3 minutes)

Spoon the sausage mixture into the pumpkin, packing gently but not too tightly (leave room for heat to circulate). Replace the pumpkin lid. If you have extra filling, bake it separately in a small dish for 20 minutes.

Tip: Don’t overstuff; excess filling can make the pumpkin split. Save leftovers for a side dish.

Step 6: Bake the Magic (1-1.5 hours)

Place the stuffed pumpkin (with lid) on the baking sheet in the oven. Bake at 375°F for 1 to 1.5 hours, checking at 1 hour. The pumpkin is done when the flesh is fork-tender but holds its shape. Remove lid for the last 10 minutes for a golden top.

Hack: If the filling browns too fast, cover loosely with foil. A larger pumpkin may need closer to 1.5 hours.

Step 7: Slice and Serve (2 minutes)

Let the pumpkin cool 5 minutes, then slice into 4 wedges (like a pie). Serve each wedge with a scoop of filling, ensuring everyone gets pumpkin and stuffing. For extra flair, drizzle with a bit of olive oil or sprinkle with fresh parsley.

Total vibe check: Festive, fun, and mostly hands-off. The oven does the heavy lifting, and the skillet work is quick. If you’re new to pumpkin recipes, a sharp knife and sturdy baking sheet make it a breeze.

(Word count: ~1,100)