Sausage & Rice Stuffed Pumpkins Recipe

Introduction

Sausage and rice stuffed pumpkins offer a cozy, flavorful meal that’s perfect for autumn gatherings. This dish combines savory Italian sausage with hearty rice and fresh vegetables, all baked inside tender pie pumpkins for an impressive presentation.

Ingredients

• 3 small pie pumpkins (about 2 pounds each)
• 1/2 pound bulk sweet Italian sausage
• 1 pound fresh mushrooms, chopped
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 4 cups cooked long grain rice
• 1 cup grated Parmesan cheese, divided
• 2 large eggs, lightly beaten
• 1/4 cup minced fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme

Instructions

1. Step 1: Preheat the oven to 450°F. Cut a 3-inch circle around each pumpkin stem to create a lid. Remove the tops and set aside. Scoop out the strings and seeds from inside each pumpkin, discarding the seeds or saving them for roasting.
2. Step 2: In a large skillet over medium heat, cook the sausage along with the mushrooms, onions, green pepper, and garlic for 6 to 8 minutes, breaking the sausage into crumbles until no longer pink. Drain excess fat.
3. Step 3: Remove the skillet from heat. Stir in the cooked rice, 3/4 cup of the Parmesan cheese, eggs, parsley, salt, and thyme until well combined.
4. Step 4: Place the hollowed pumpkins in a 15x10x1-inch baking pan. Fill each pumpkin with the rice and sausage mixture, then replace the pumpkin tops.
5. Step 5: Bake at 450°F for 30 minutes. Then reduce the temperature to 350°F and continue baking for an additional 25 to 35 minutes, or until the pumpkins are tender when pierced with a knife and the filling reaches 160°F internally.
6. Step 6: Remove the pumpkins from the oven and sprinkle the remaining Parmesan cheese over the filling. Cut into wedges and serve warm.

Tips & Variations

• For extra flavor, try adding chopped fresh sage or rosemary to the filling mixture.
• Use wild rice or quinoa instead of long grain rice for a different texture and flavor.
• Roast the pumpkin seeds tossed in olive oil and salt for a tasty snack.
• For a vegetarian option, substitute the sausage with crumbled cooked tempeh or a plant-based sausage alternative.

Storage

Store leftover stuffed pumpkin covered tightly in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain texture and flavor. Avoid microwaving, as it may make the pumpkin watery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the stuffing mixture a day in advance and keep it refrigerated. Assemble the pumpkins and bake them just before serving for the best texture and flavor.

What type of pumpkins are best for stuffing?

Small pie pumpkins, also known as sugar pumpkins, are ideal for this recipe because they are sweeter and have a tender flesh that cooks well when baked.

Sausage & Rice Stuffed Pumpkins Recipe

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★★★★★

4.7 from 78 reviews

• Author: Aiden
• Total Time: 1 hour 25 minutes
• Yield: Serves 6

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Description

Sausage & Rice Stuffed Pumpkins are a hearty and flavorful autumn dish featuring tender pie pumpkins filled with a savory mixture of sweet Italian sausage, mushrooms, onions, peppers, garlic, rice, and Parmesan cheese. This recipe combines the natural sweetness of pumpkin with a robust, cheesy filling, perfect for a festive fall meal or a comforting family dinner.

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Ingredients

Scale 1x2x3x

Pumpkins

• 3 small pie pumpkins (about 2 pounds each)

Stuffing

• 1/2 pound bulk sweet Italian sausage
• 1 pound fresh mushrooms, chopped
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 4 cups cooked long grain rice
• 1 cup grated Parmesan cheese, divided
• 2 large eggs, lightly beaten
• 1/4 cup minced fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme

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Instructions

1. Preheat and Prepare Pumpkins: Preheat your oven to 450°F. Cut a 3-inch circle around each pumpkin stem to create lids. Carefully remove the tops and set them aside. Scoop out the strings and seeds from the inside of each pumpkin; you can discard the seeds or save them for roasting later.
2. Cook Sausage and Vegetables: In a large skillet over medium heat, cook the bulk sweet Italian sausage along with the chopped mushrooms, onions, green pepper, and minced garlic for 6-8 minutes. Break up the sausage into crumbles as it cooks until it’s no longer pink. Once cooked, drain excess fat from the skillet.
3. Mix Stuffing Ingredients: Remove the skillet from heat. Stir in the cooked long grain rice, 3/4 cup of the grated Parmesan cheese, beaten eggs, minced fresh parsley, salt, and dried thyme. Mix thoroughly to combine all the flavors.
4. Stuff and Bake Pumpkins: Place the hollowed pumpkins in a 15x10x1-inch baking pan. Fill each pumpkin with the prepared rice and sausage mixture. Replace the pumpkin tops to cover the openings. Bake the stuffed pumpkins at 450°F for 30 minutes.
5. Finish Baking: After the initial baking, lower the oven temperature to 350°F. Continue to bake the pumpkins for an additional 25 to 35 minutes, or until the pumpkin flesh is tender when pierced with a knife and the internal temperature of the filling reaches 160°F. Towards the end of baking, sprinkle the remaining Parmesan cheese over the filling for a savory finish.
6. Serve: Once done, carefully cut the pumpkins into wedges or slices and serve warm, enjoying the harmony of tender pumpkin and savory sausage rice stuffing.

Notes

• Use pie pumpkins as they are smaller and sweeter than carving pumpkins and perfect for stuffing.
• Cook the rice ahead of time to streamline the preparation process.
• You can save the pumpkin seeds, rinse them, season, and roast for a crunchy snack.
• If you prefer a spicier flavor, consider adding red pepper flakes to the stuffing mixture.
• Ensure the internal temperature of the filling reaches 160°F to safely cook the sausage.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: stuffed pumpkins, sausage stuffed pumpkins, baked pumpkin recipe, fall recipes, stuffed pumpkin, harvest dish, pumpkin and sausage, savory pumpkin