Description
These Stuffed Mini Pumpkins are filled with a warm, savory wild rice and vegetable medley, perfectly seasoned and roasted until tender. A beautiful and comforting dish that’s ideal for fall gatherings, Thanksgiving sides, or a cozy vegetarian main course.
Ingredients
6 mini sugar pumpkins, tops cut off and seeds removed
1 cup cooked wild rice blend
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped mushrooms
2 cloves garlic, minced
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
1 teaspoon fresh thyme (or 1/2 tsp dried)
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Slice off the tops of the pumpkins and scoop out the seeds and stringy pulp. Lightly brush the insides with olive oil and sprinkle with salt. Place them on a baking sheet and roast for 20 minutes.
2. While the pumpkins bake, heat olive oil in a skillet over medium heat. Sauté the onion, celery, and mushrooms until softened, about 5 minutes. Add garlic, thyme, cranberries, and nuts. Stir in cooked wild rice, season with salt and pepper, and cook for another 2-3 minutes.
3. Remove pumpkins from the oven. Spoon the rice mixture into each pumpkin, packing it gently. Top with grated Parmesan if desired. Return to oven and bake for 15-20 minutes, until the pumpkins are fork-tender.
Notes
You can substitute wild rice with quinoa, couscous, or brown rice.
For a vegan option, skip the Parmesan or use a dairy-free cheese.
These can be made ahead and reheated just before serving—perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 220
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 3mg
Keywords: stuffed pumpkins, fall recipe, vegetarian Thanksgiving, edible pumpkin bowls