Description

Dinner in a Pumpkin is a hearty, comforting meal that combines a savory Italian sausage and vegetable stuffing with the natural sweetness of baked pumpkin. This recipe stuffs medium-sized pie pumpkins with a flavorful mixture of browned sausage, sautéed vegetables, herbs, and wild rice, then bakes it all together for a beautiful and tasty centerpiece perfect for a cozy family dinner.

Ingredients

For the Pumpkin

3 (6 inch) pumpkin pie pumpkins (or 1 regular medium-size pumpkin)

For the Filling

1 pound Italian sausage (mild or hot, casings removed)
1 small yellow onion, diced
1 cup red bell pepper, diced
1 large carrot, shredded
2 ribs celery, chopped
4 cloves garlic, minced
2 teaspoons fresh thyme, chopped (or 3/4 teaspoon dried thyme)
2 teaspoons fresh rosemary, chopped (or 3/4 teaspoon dried rosemary)
2 teaspoons fresh sage, chopped (or 3/4 teaspoon dried sage)
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
2 cups cooked wild rice

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Instructions

Prep Pumpkin: Cut the top off each pumpkin, creating an opening large enough to fit your hand and a spoon inside. Remove all seeds and stringy pulp until the inner walls are smooth. Lightly season the inside with salt and pepper.
Preheat oven: Set your oven to 350°F (175°C) to get it ready for baking the stuffed pumpkins.
Brown Meat: Remove sausage casings and crumble the sausage into a medium-high heated skillet. Cook until thoroughly browned, breaking it into small pieces. If excess grease accumulates, blot it with paper towels to reduce fat.
Add Vegetables: Add diced onion, shredded carrot, diced red bell pepper, and chopped celery to the skillet. Sauté for 8-10 minutes until vegetables are softened. Stir in minced garlic, fresh herbs (thyme, rosemary, sage), salt, and pepper. Finally, incorporate the cooked wild rice evenly into the mixture.
Stuff Pumpkins: Spoon the sausage and vegetable filling into each hollowed pumpkin, packing the mixture gently. Replace the pumpkin tops to act as lids.
Bake: Place the stuffed pumpkins on a lined or greased baking sheet. Position them in the center of the oven. Bake for 50-60 minutes, or until the pumpkin flesh feels tender when pierced with a fork.
Serve: Carefully scoop some of the baked pumpkin flesh from the sides as you serve spoonfuls of the sausage and rice mixture into bowls. Optionally, top with hot sauce and adjust seasoning with more salt and pepper to taste.

Notes

You can substitute wild rice with brown rice or quinoa if desired.
For a vegetarian version, replace sausage with cooked lentils or crumbled tofu and adjust seasoning accordingly.
Use gloves or a cloth when handling hot pumpkins to avoid burns.
Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
Adding a sprinkle of grated Parmesan on top before baking adds an extra layer of flavor.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking
Cuisine: American