Description
Dinner in a Pumpkin is a comforting and hearty meal featuring a whole pumpkin filled with a savory mixture of Italian sausage, wild rice, and fresh vegetables. Baked to perfection, the tender pumpkin flesh pairs beautifully with the aromatic herbs and seasoned filling, making it a festive and wholesome dinner option.
Ingredients
Scale
Pumpkin
- 3 (6 inch) pumpkin pie pumpkins (or 1 regular medium-size pumpkin)
Sausage & Vegetables
- 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
Herbs & Seasonings
- 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
Grain
- 2 cups cooked wild rice
Instructions
- Prep Pumpkin: Cut the top off the pumpkins, making an opening large enough to fit your hand and a spoon inside. Remove all seeds and scrape the inner walls of the pumpkins until smooth. Season the inside of each pumpkin with salt and pepper.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the stuffed pumpkins.
- Brown Meat: Remove casings from the sausage and cook it in a skillet over medium-high heat. Break the meat into small pieces as it cooks until browned through. Drain excess grease using paper towels if needed.
- Add Vegetables: To the browned sausage, add diced onion, shredded carrot, red bell pepper, and chopped celery. Sauté the mixture for 8-10 minutes until the vegetables soften. Stir in minced garlic, fresh herbs (thyme, rosemary, sage), kosher salt, and black pepper for seasoning. Finally, mix in the cooked wild rice thoroughly.
- Stuff Pumpkins: Spoon the sausage and vegetable mixture into each prepared pumpkin. Replace the pumpkin tops like lids.
- Bake: Place the stuffed pumpkins on a lined or greased baking sheet. Position the sheet on the lowest rack or wherever the pumpkin will bake evenly in the center of the oven. Bake for 50-60 minutes until the pumpkin flesh is tender when pierced with a fork.
- Serve: Once baked, scoop some cooked pumpkin flesh along with the filling into bowls. Optionally, top with hot sauce, additional salt, and pepper for added flavor.
Notes
- This recipe is a family-favorite tradition that combines savory Italian sausage, flavorful wild rice, and fresh herbs inside tender baked pumpkin.
- Use medium-sized pumpkin pie pumpkins for easier handling and even cooking.
- If preferred, substitute fresh herbs with dried, adjusting quantity accordingly.
- For a spicier kick, use hot Italian sausage and add hot sauce when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 963 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 57 mg
