Sausage Wild Rice Stuffed Pumpkin (Print View)
Savory sausage and wild rice stuffed in baked pumpkin, topped with Parmesan for a hearty, fall-inspired meal.
# What You'll Need:
→ Main Components
01 -
1 medium pumpkin (approximately 3–4 pounds)
02 -
1 pound ground sausage
03 -
1 cup cooked wild rice
04 -
1 small onion, diced
05 -
2 cloves garlic, minced
→ Seasonings and Other
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1 tablespoon olive oil
09 -
1/4 cup grated Parmesan cheese
# Directions:
01 -
Preheat oven to 375°F (190°C).
02 -
Cut the top off the pumpkin and remove the seeds and fibers from the interior.
03 -
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until translucent and fragrant.
04 -
Add ground sausage to the skillet. Cook, stirring occasionally, until sausage is fully browned and crumbly.
05 -
Stir in cooked wild rice, salt, and black pepper. Mix thoroughly to incorporate all components.
06 -
Spoon the sausage and rice mixture evenly into the hollowed pumpkin.
07 -
Sprinkle grated Parmesan cheese over the filling.
08 -
Place stuffed pumpkin onto a baking sheet. Bake for 45 to 50 minutes, or until the pumpkin flesh is tender and easily pierced with a knife.
09 -
Remove from oven and allow to cool slightly before slicing and serving.
# Notes:
01 -
For easier serving, use a sharp chef’s knife to slice through the pumpkin and filling together. Select a pumpkin labeled as edible or sugar pumpkin for best results.