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Stuffed Mini Pumpkins

chef Laya
Easy savory stuffed mini pumpkins filled with wild rice, Italian sausage, mushrooms, spinach, dried cranberries, pecans, fresh herbs, and goat cheese. These roasted individual pumpkins make a beautiful fall side dish or cozy holiday dinner.
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Prepr Time 25 minutes
Cooking Time 50 minutes
ToTal Time 1 hour 15 minutes
Type of plate Dinner, Side Dish
kitchen American
Serving 6

Ingredients
  

For the mini pumpkins

  • 6 small sugar pumpkins about 1 to 1½ pounds each
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the wild rice filling

  • 1 tablespoon olive oil
  • 8 ounces mild Italian sausage casings removed if needed
  • 1 small yellow onion diced
  • 8 ounces cremini mushrooms diced
  • 2 garlic cloves minced
  • 3 cups cooked wild rice or wild rice blend
  • 2 cups baby spinach roughly chopped
  • ⅓ cup dried cranberries
  • ⅓ cup chopped pecans
  • 1 teaspoon finely chopped fresh sage
  • 1 teaspoon fresh thyme leaves
  • ¼ cup chicken broth or vegetable broth
  • ¼ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper

For topping

  • ½ cup crumbled goat cheese or grated Parmesan cheese
  • Chopped parsley optional for garnish

Instructions
 

  • Preheat the oven to 400°F. Line one or two baking sheets with parchment paper.
  • Wash and dry the sugar pumpkins. Carefully cut off the tops around the stems, or cut the pumpkins in half from stem to base. Scoop out the seeds and fibrous pulp.
  • Brush the pumpkin cavities and cut surfaces with 2 tablespoons olive oil. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
  • If using pumpkin halves, place them cut-side down on the prepared baking sheets. Roast for 25 to 35 minutes, until the flesh is mostly tender when pierced with a fork but the pumpkins still hold their shape.
  • While the pumpkins roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook for 6 to 8 minutes, breaking it into crumbles, until browned and fully cooked. Transfer the sausage to a bowl.
  • Add the onion and mushrooms to the skillet. Cook for 5 to 6 minutes, until softened and lightly browned. Add the garlic and cook for 30 seconds.
  • Stir in the cooked wild rice, spinach, dried cranberries, pecans, sage, thyme, broth, cooked sausage, salt, and black pepper. Cook for 2 to 3 minutes, until the spinach wilts and the filling is heated through.
  • Remove the pumpkins from the oven and carefully turn the halves cut-side up if needed. Spoon the filling into each pumpkin cavity.
  • Top with goat cheese or Parmesan. Return the stuffed pumpkins to the oven and bake for 10 to 15 minutes, until the filling is hot and the cheese is softened or melted.
  • Garnish with parsley, if desired, and serve warm.

Notes

  • Use edible pumpkins: Small sugar pumpkins or pie pumpkins are the best choice for roasting and eating. Avoid using decorative pumpkins if possible.
  • Whole or halved: Halved pumpkins roast faster and are easier to fill. Whole pumpkins look more dramatic for holiday serving.
  • Vegetarian variation: Omit sausage, use vegetable broth, and add extra mushrooms, white beans, lentils, or quinoa.
  • Grain options: Replace wild rice with cooked brown rice, quinoa, farro, couscous, or prepared stuffing.
  • Make ahead: Cook the wild rice filling up to 2 days in advance. Roast and fill the pumpkins shortly before serving.
  • Storage: Refrigerate leftovers within 2 hours in airtight containers; use or freeze within 3 to 4 days.houstonmethodist+1
  • Reheating: Reheat in a covered baking dish at 350°F for 15 to 20 minutes, until hot throughout.
  • Food safety: Cook sausage fully before adding it to the filling.