Description
A stunning autumnal centerpiece featuring a roasted sugar pumpkin filled with a savory mixture of wild rice, Italian sausage, and fresh herbs.
Ingredients
Scale
- 1 medium sugar pumpkin (approx 3–4 lbs)
- 1 cup wild rice, uncooked
- 1 lb Italian sausage, bulk or casings removed
- 1 onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 2 tbsp fresh sage, chopped
- 3 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400F. Cut the top off the pumpkin, scoop out seeds, rub interior with olive oil and salt, and roast for 20 minutes.
- In a large skillet over medium-high heat, brown the Italian sausage until caramelized. Remove excess fat if necessary.
- Add diced onion and celery to the skillet and sauté until softened (about 5 minutes).
- Stir in minced garlic and uncooked wild rice, toasting the grains for 2 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer until rice is tender but firm (approx 40-45 minutes).
- Stir in chopped fresh sage, salt, and pepper.
- Spoon the rice mixture into the pre-roasted pumpkin and replace the lid.
- Bake for an additional 30-40 minutes until the pumpkin wall is tender. Let rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American