Sausage Wild Rice Stuffed Pumpkin

Stuffed pumpkin takes center stage at any fall table and this sausage and wild rice version is both rustic and crowd-pleasing. I love making it for cozy gatherings because the aroma alone pulls everyone into the kitchen. Each slice delivers creamy roasted pumpkin, savory sausage, and nutty rice in every forkful.

The first time I served this, it was a rainy October weekend. Once I cut into the pumpkin at the dinner table, everyone gasped at the steam and aroma wafting out. Now it is my must-make for Friendsgiving.

Ingredients

• One medium pumpkin: about three to four pounds gives you a gorgeous, edible bowl and sweet silky flesh. Look for a sugar or pie pumpkin with deep orange skin and a heavy feel for its size
• One pound ground sausage: delivers a rich filling. I grab a quality bulk sausage from the deli for the best flavor but you can use mild or spicy based on your taste
• One cup cooked wild rice: adds an earthy chewy texture. The contrast with sausage makes it feel hearty and special
• One small onion diced: builds a flavorful base. Go for a firm onion with shiny skin
• Two cloves garlic minced: infuses the mix with savory warmth. Plump firm cloves are best
• Half teaspoon salt: sharpens every bite. Flaky sea salt really wakes up the rice and sausage
• Quarter teaspoon black pepper: for a subtle bite. Use freshly ground for extra zing
• One tablespoon olive oil: helps soften the onions and garlic. A good olive oil brings depth so do not skimp here
• Quarter cup grated Parmesan cheese: brings that nutty brown crust up top. Use real Parmigiano Reggiano for the richest taste

Instructions

Prepare the Pumpkin:

Cut off the pumpkin’s top just as you would a jack-o-lantern and scoop out every bit of seeds and stringy pulp until the interior is clean and smooth. This ensures an even bake and makes room for plenty of filling

Cook the Aromatics:

Heat olive oil in a skillet over medium heat then drop in the onion and garlic. Stir gently for four to five minutes until both are translucent and very soft. This step develops sweet complex flavors for the stuffing

Brown the Sausage:

Add the ground sausage to the skillet. Use a wooden spoon to break it up as it cooks. Let it brown fully which should take another six to eight minutes. You want deep golden edges for the most flavor

Mix the Filling:

Lower the heat and stir in the cooked wild rice salt and pepper. Fold gently until all ingredients are fully combined and the filling smells savory and rich

Stuff the Pumpkin:

Place your hollowed pumpkin on a lined baking sheet. Carefully spoon the sausage and wild rice mixture inside packing it in without compressing tightly. Fill to just below the rim for neat slicing later

Top with Cheese and Bake:

Sprinkle the grated Parmesan over the stuffing for a golden finish. Put the pumpkin lid back on. Bake at three hundred seventy five degrees Fahrenheit for about forty five to fifty minutes. The flesh should be tender when pierced and the cheese bubbling

Let Rest and Serve:

Remove from oven and let cool ten minutes. This gives the filling time to set and makes for easier slicing. Present one dramatic wedge per serving so everyone gets pumpkin plus savory stuffing

My favorite ingredient is always the wild rice. That deep woodsy flavor brings so much personality to the dish and always reminds me of autumn hikes with my family. My kids love scooping the filling straight from the pumpkin and calling it dinner in a bowl.

Storage Tips

Store any leftover pumpkin wedges tightly wrapped in the fridge for up to three days. For best results reheat covered in a low oven to maintain the creamy texture of the pumpkin. Avoid microwaving the whole pumpkin as it may become watery.

Ingredient Substitutions

If you cannot find wild rice swap with brown rice farro or a wild rice blend. Vegetarian sausage crumbles or even mushrooms work beautifully for a meatless version. For the cheese use Gruyere or sharp white cheddar for a different twist.

Serving Suggestions

Slice the stuffed pumpkin into generous wedges for dramatic presentation. A drizzle of herby olive oil or a spoonful of cranberry relish alongside makes it feel festive. I love serving this with a crisp green salad and crusty bread for a complete meal.

Cultural Context

Stuffing squash is a centuries old autumn tradition in many cultures. This version blends American fall flavors with the old world habit of filling vegetables with hearty grains and sausage. Wild rice celebrates North American harvests and a nod to indigenous foodways.

Seasonal Adaptations

Small squash like acorn or kabocha are great for individual servings. Try breakfast sausage and apples for a brunch spin. In winter a little chopped kale stirred into the filling adds color and nutrition.

Success Stories

Many friends have made this as an impressive Thanksgiving centerpiece when turkey is just too much. Leftovers rarely last and even kids who claim they do not like pumpkin ask for seconds. It is the ultimate cozy showstopper.

Freezer Meal Conversion

You can assemble the whole stuffed pumpkin then freeze it raw tightly covered. Thaw overnight and bake as directed. I like to bake two small pumpkins at once and keep one in the freezer for last minute dinner parties.

Try this festive pumpkin at your next fall gathering — it will steal the show and earn you requests for the recipe year after year.

Recipe Q&A

→ How do I choose the right pumpkin?

Select a medium-sized pumpkin (about 3–4 lbs) with firm skin and a flat base. Sugar or pie pumpkins are best for cooking due to their sweetness and texture.

→ Can I substitute the sausage?

Yes, ground turkey, chicken, or plant-based sausage work well if you prefer a different protein or a vegetarian option.

→ How do I know when the pumpkin is done baking?

The pumpkin is ready when the flesh is fork-tender, and the skin begins to slightly wrinkle; this usually takes 45-50 minutes at 375°F.

→ Can I make this ahead of time?

You can prepare the filling and hollow the pumpkin ahead. Assemble and bake just before serving for the best texture.

→ Is it necessary to use wild rice?

Wild rice offers a nutty flavor and chewy texture but can be replaced with brown rice, quinoa, or your grain of choice.

→ What should I serve alongside this dish?

This stuffed pumpkin pairs well with a simple green salad or roasted vegetables for a complete meal.