Baked Pumpkins with Wild Rice Stuffing
Transform your fall dining table with these stunning Baked Pumpkins with Wild Rice Stuffing, a show-stopping recipe that combines rustic charm with gourmet flavors. Tender sugar pumpkins are roasted to perfection and filled with a hearty, aromatic stuffing made from nutty wild rice, earthy cremini mushrooms, tart dried cranberries, and crunchy pecans, all tied together with a fragrant blend of fresh thyme, sage, and a hint of vegetable broth. Ideal for Thanksgiving or any cozy autumn gathering, this dish is as nutritious as it is eye-catching, offering a seasonal vegetarian centerpiece that pairs perfectly with your favorite sides. Whether served as individual portions or sliced for sharing, these baked pumpkins promise a crowd-pleasing harmony of flavors and textures.
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Recipe Information
Ingredients
- 4 pieces Small sugar pumpkins (1-2 lbs each)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 3 cups Cooked wild rice
- 1 cup Cremini mushrooms, diced
- 1 cup Dried cranberries
- 0.5 cup Pecans, roughly chopped
- 2 stalks Celery, diced
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 0.5 cup Vegetable broth
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Ground sage
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
Wash the pumpkins thoroughly. Cut off the top of each pumpkin to create a lid and scoop out the seeds and fibers from the inside. Drizzle the inside of each pumpkin with 1 tablespoon of olive oil (spread across all pumpkins), sprinkle with half the salt and pepper, and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion, garlic, and celery, and cook for 5 minutes or until softened.
Add the diced mushrooms to the skillet and sauté for another 5 minutes until the mushrooms release their moisture and soften.
Stir in the cooked wild rice, dried cranberries, chopped pecans, thyme, sage, and the remaining salt and pepper. Mix well, then pour in the vegetable broth and stir until combined. Remove from heat.
Carefully fill each pumpkin cavity with the wild rice stuffing, packing it lightly but fully. Replace the pumpkin ‘lids’.
Place the stuffed pumpkins on the prepared baking sheet. Bake in the preheated oven for 50-60 minutes, or until the pumpkins are tender when pierced with a fork.
If desired, sprinkle the tops with grated Parmesan cheese during the last 10 minutes of baking.
Let the pumpkins cool for 5-10 minutes before serving. Slice each pumpkin in half to serve, or present them whole as individual servings.
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4589 mg | 200% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 112.8 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1478 mg | 114% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2393 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
