Description
Pumpkin stuffed with wild rice and sausage is a delightful fall dish that combines savory flavors and seasonal charm. This stunning creation features a tender pumpkin filled with hearty wild rice, flavorful sausage, and aromatic herbs, making it perfect for gatherings or cozy dinners. The vibrant colors and satisfying textures make every bite a celebration of autumn. Ready to impress your guests or enjoy a comforting meal at home? Let’s get cooking!
Ingredients
Scale
- 1 small sugar pumpkin (about 2 pounds)
- 1 cup long-grain wild rice
- 1 pound Italian sausage (or your preferred type)
- 1 medium sweet onion, finely chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 cups fresh kale or spinach, chopped
- ½ cup grated cheese (optional)
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.
- Cut the top off the pumpkin and scoop out seeds and stringy bits.
- In a pot, combine wild rice and vegetable broth; bring to boil. Reduce heat and simmer for about 40 minutes until tender.
- In a skillet over medium heat, sauté onions until soft. Add garlic and sausage; cook until browned, about 5-7 minutes.
- Mix cooked wild rice and greens into the skillet until well combined.
- Stuff the pumpkin with the mixture tightly and place in the prepared baking dish.
- Bake for 30-35 minutes until the pumpkin is tender but not mushy.
- Let cool slightly before slicing into wedges; serve warm.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 35mg