Sausage & Rice Stuffed Pumpkins
These edible pumpkin vessels create a stunning presentation that elevates any dinner table while infusing your filling with subtle sweetness and earthy undertones. Perfect as a festive main course, these stuffed pumpkins combine savory sausage, aromatic herbs, and tender rice for a complete meal that's as visually impressive as it is delicious.
Equipment
- Baking Sheet
- Large Skillet
- Sharp Knife
- Sturdy Spoon
Ingredients
Pumpkins
- 4 small sugar pumpkins 2-3 pounds each, washed and dried
- 2 tbsp olive oil divided
Filling
- 1 pound Italian sausage sweet or hot, casings removed
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 cup arborio rice or substitute with brown rice for a nuttier flavor
- 2 cups chicken or vegetable broth
- 1 cup white wine can substitute with additional broth
- 1 tbsp fresh sage chopped
- 1 tbsp fresh thyme leaves
- 1 cup baby spinach roughly chopped
- 1/2 cup dried cranberries
- 1/3 cup toasted pine nuts walnuts or pecans work beautifully too
- 1/2 cup grated Parmesan cheese plus extra for serving
- salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut off the top quarter of each pumpkin to create a "lid." Scoop out all seeds and stringy pulp with a sturdy spoon, creating a clean, hollow cavity.
- Brush the inside of each pumpkin with 1 tablespoon olive oil and season generously with salt and pepper. Place the pumpkins and their lids on a parchment-lined baking sheet and pre-bake for 20-25 minutes until the flesh begins to soften but still maintains its structure.
- While the pumpkins are pre-baking, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a wooden spoon as it cooks until nicely browned, about 5-7 minutes.
- Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the arborio rice to the skillet, stirring to coat in the flavorful oils. Cook for 1-2 minutes until slightly translucent around the edges. Pour in the white wine and stir continuously until almost completely absorbed.
- Add the broth 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. Continue until rice is al dente, about 18-20 minutes total.
- Remove the skillet from heat and fold in the chopped herbs, spinach, dried cranberries, pine nuts, and Parmesan cheese. Season with salt and pepper to taste.
- Remove the pre-baked pumpkins from the oven. Fill each pumpkin about ¾ full with the sausage and rice mixture – don't overfill as the rice will continue to expand slightly during the final bake.
- Replace the pumpkin "lids" and return to the oven. Bake for an additional 25-30 minutes, until the pumpkins are completely tender when pierced with a knife and the filling is heated through.
Notes
- Choose sugar pumpkins (sometimes labeled pie pumpkins) for best flavor. Carving pumpkins lack flavor and have watery flesh.
- The seeds can be reserved, cleaned, and roasted for a tasty snack.
- For a vegetarian version, replace sausage with 8 oz of chopped mushrooms and ½ cup cooked lentils or chickpeas for protein.
- These stuffed pumpkins can be prepared up to 24 hours in advance - complete all steps except the final bake, then refrigerate the filling and pre-baked pumpkins separately.
- Leftovers will keep for 3-4 days in the refrigerator. For best results, remove the filling from the pumpkin before storing.
- The seeds can be reserved, cleaned, and roasted for a tasty snack.
- For a vegetarian version, replace sausage with 8 oz of chopped mushrooms and ½ cup cooked lentils or chickpeas for protein.
- These stuffed pumpkins can be prepared up to 24 hours in advance - complete all steps except the final bake, then refrigerate the filling and pre-baked pumpkins separately.
- Leftovers will keep for 3-4 days in the refrigerator. For best results, remove the filling from the pumpkin before storing.
Nutrition
Calories: 425kcalCarbohydrates: 48gProtein: 18gFat: 19gSaturated Fat: 5gSodium: 620mgFiber: 6gSugar: 12g
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