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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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