Pumpkin Stuffed with Wild Rice and Sausage: A Savory Delight
A delicious combination of pumpkin, wild rice, and sausage, perfect for fall gatherings.
Equipment
- Oven
- Skillet
- baking sheet
Ingredients
- 1 small sugar pumpkin about 2-3 lbs
- 1 cup cooked wild rice
- ½ lb ground sausage
- ½ cup dried cranberries
- ¼ cup chopped pecans
- ½ cup onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried sage
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the top off the pumpkin and scoop out the seeds and pulp.
- Rub the inside of the pumpkin with olive oil, salt, and pepper.
- In a skillet, cook the sausage over medium heat until browned. Add the onion, garlic, and sage, and sauté until softened.
- Stir in the cooked wild rice, cranberries, and pecans.
- Fill the pumpkin with the sausage mixture and replace the top.
- Place the pumpkin on a baking sheet and bake for 1 to 1.5 hours, until the pumpkin is tender.
- Slice into wedges and serve.
Notes
Perfect for a holiday meal or special occasion.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 400mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 200IUVitamin C: 15mgCalcium: 4mgIron: 10mg
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