Description
A delightful autumn dish featuring a pumpkin stuffed with wild rice, savory sausage, and aromatic herbs, perfect for gatherings.
Ingredients
Scale
- 1 medium-sized pumpkin (about 3–4 pounds)
- 1 cup wild rice
- 1 pound Italian sausage
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup grated cheese (such as mozzarella or cheddar)
- Salt and pepper to taste
- Olive oil (for cooking)
Instructions
- Prepare the pumpkin by slicing the top off and scooping out the insides.
- Cook the wild rice in chicken broth until tender.
- Sauté the onion and garlic in olive oil, then add the Italian sausage and cook until browned.
- Combine the cooked wild rice, sausage mixture, herbs, and half of the cheese in a bowl.
- Stuff the pumpkin with the filling and top with remaining cheese.
- Bake the stuffed pumpkin in a preheated oven at 375°F (190°C) for 45-60 minutes.
Notes
- Choose a firm pumpkin with smooth skin for best results.
- Feel free to adjust the seasoning to your taste.
- This recipe can be made vegetarian by substituting sausage with sautéed vegetables and legumes.
- Wild rice is naturally gluten-free, but check other ingredients for gluten content.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of stuffed pumpkin
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
Keywords: pumpkin, wild rice, sausage, autumn recipe, stuffed pumpkin