Description
Indulge in the cozy flavors of fall with Roasted Pumpkin Stuffed with Wild Rice and Sausage. This hearty dish features tender pumpkin filled with a savory blend of wild rice, Italian sausage, and aromatic herbs. Perfect for family gatherings or holiday feasts, it’s a delightful centerpiece that not only warms your heart but also fills your kitchen with irresistible scents.
Ingredients
Scale
- 1 medium sugar pumpkin (about 3–4 pounds)
- 1 cup wild rice, cooked
- 1 pound Italian sausage (sweet or spicy)
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup low-sodium chicken broth
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice the top off the pumpkin and scoop out seeds and pulp. Set aside.
- In a skillet over medium heat, add olive oil and sauté onions, celery, and garlic until soft. Add sausage, cooking until browned. Stir in cooked wild rice and herbs until combined.
- Stuff the mixture into the hollowed pumpkin until packed tight; place the lid back on top.
- Roast on the prepared baking sheet for 45-60 minutes or until tender when pierced with a fork.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin quarter (approximately 300g)
- Calories: 360
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg