This Pumpkin Stuffed with Wild Rice and Beef Sausage is a savory and hearty dish that brings out the best of fall flavors! The combination of tender pumpkin, wild rice, and flavorful beef sausage creates a beautiful and satisfying main course that’s perfect for any autumn meal or a festive centerpiece for a Halloween or Thanksgiving dinner.
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Why You’ll Love This Pumpkin Stuffed with Wild Rice and Beef Sausage
- Festive and Wholesome: A perfect fall dish that is not only delicious but also visually stunning.
- Hearty and Satisfying: Packed with protein and healthy grains, this is a great comfort food meal.
- Simple yet Impressive: An easy recipe that looks gourmet and will impress your guests!
Ingredients for Pumpkin Stuffed with Wild Rice and Beef Sausage
- 1 medium pumpkin (about 3-4 pounds)
- 1 cup wild rice, rinsed
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 pound beef sausage, crumbled
- 1/2 cup dried cranberries (optional)
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- Salt, to taste
- 1/4 cup chopped nuts (optional, walnuts or pecans)
- 1/4 cup grated Parmesan cheese (optional)
Tools You’ll Need
- Baking sheet or dish
- Saucepan
- Large skillet
- Spoon for scooping
How to Make Pumpkin Stuffed with Wild Rice and Beef Sausage
Step 1: Prepare the Pumpkin
- Preheat your oven to 375°F (190°C).
- Wash the pumpkin, then carefully cut off the top (about 2 inches from the stem) to create a lid. Scoop out the seeds and pulp from the inside.
- Rub the inside of the pumpkin with a little olive oil and season with salt and pepper. Place the pumpkin and its lid on a baking sheet and bake for 35-40 minutes, or until the pumpkin is tender but still holds its shape. Set aside.
Step 2: Cook the Wild Rice
4. In a medium saucepan, bring the broth to a boil. Add the rinsed wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and has absorbed the liquid. Fluff with a fork and set aside.
Step 3: Prepare the Sausage Filling
5. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until they are soft and fragrant, about 3-4 minutes. 6. Add the crumbled beef sausage to the skillet, cooking until browned and cooked through, about 6-8 minutes. 7. Stir in the cooked wild rice, dried cranberries (if using), parsley, cinnamon, black pepper, and salt to taste. Mix well and let it cook for another 2 minutes to combine the flavors. 8. If you like, fold in the chopped nuts for some crunch and top with Parmesan cheese for extra flavor.
Step 4: Stuff the Pumpkin
9. Carefully spoon the sausage and wild rice mixture into the baked pumpkin, packing it gently. Replace the pumpkin lid. 10. Return the stuffed pumpkin to the oven and bake for an additional 15-20 minutes, allowing the flavors to meld and the pumpkin to become even more tender.
Step 5: Serve and Enjoy
11. Remove the pumpkin from the oven and let it cool for a few minutes. Slice into wedges or serve scooping the filling along with tender pumpkin flesh from the sides.
Serving Suggestions
- Serve this pumpkin as a stunning main dish at fall gatherings or alongside roasted vegetables for a wholesome, well-rounded meal.
- A simple green salad or crusty bread pairs beautifully with this dish.
Tips for the Best Pumpkin Stuffed with Wild Rice and Beef Sausage
- Choose the Right Pumpkin: Opt for a sugar or pie pumpkin, as they are sweeter and more tender than larger carving pumpkins.
- Customize the Filling: Feel free to switch up the ingredients! You can add mushrooms, spinach, or even swap wild rice for quinoa.
- Make Ahead: Prepare the stuffing a day in advance and bake the pumpkin fresh when you’re ready to serve.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the stuffed pumpkin in a 350°F (175°C) oven for about 15-20 minutes until warmed through.
Frequently Asked Questions (FAQ)
Q1: Can I use another type of sausage?
A: Yes! You can use chicken sausage or even a plant-based sausage to suit your dietary preferences.
Q2: Can I make this recipe vegan?
A: Absolutely! Substitute the beef sausage with a plant-based sausage and use vegetable broth for cooking the rice. You can also omit the Parmesan cheese or use a vegan cheese alternative.
Conclusion: A Fall Feast Favorite!
This Pumpkin Stuffed with Wild Rice and Beef Sausage is not only delicious but also a show-stopping centerpiece for your fall table. The combination of earthy wild rice, savory beef sausage, and sweet pumpkin is the perfect way to celebrate the flavors of the season. Give it a try, and watch as your guests rave about this delightful dish!
Did you make this recipe? Share your photos with us on social media! We’d love to see your beautiful creations.
Nutritional Information (per serving)
- Calories: 350
- Protein: 12g
- Carbohydrates: 42g
- Fat: 15g
- Fiber: 6g
Enjoy the warm, comforting flavors of this stuffed pumpkin, and make it a highlight of your fall meals!
