Looking for a festive fall dish that doubles as a show-stopping centerpiece? This Pumpkin Stuffed with Wild Rice and Sausage is hearty, flavorful, and beautifully seasonal. With savory sausage, nutty wild rice, sweet dried cranberries, and crunchy pecans all baked inside a tender sugar pumpkin, it’s the perfect dish for autumn gatherings, Thanksgiving, or any cozy night at home.
This recipe has quickly become a family favorite during fall. The first time I made it, my husband was amazed at how a simple pumpkin could hold such incredible flavors. The kids loved the “surprise filling” inside, and I loved how it made the house smell like autumn. Now, every time the weather cools down, we find ourselves asking, “When are we making the stuffed pumpkin again?” It’s not just a meal — it’s an experience that brings everyone to the table with excitement.
Why This Pumpkin Stuffed with Wild Rice and Sausage
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Festive & Seasonal – A beautiful dish that looks as good as it tastes.
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Balanced Flavors – Savory sausage, nutty rice, tart cranberries, and sweet pumpkin all in one bite.
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Wholesome & Hearty – A complete meal packed with protein, fiber, and nutrients.
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Perfect for Holidays – Impress your guests with a dish that feels both rustic and elegant.
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Customizable – Easy to adapt with your favorite nuts, grains, or herbs.
Ingredients
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1 small sugar pumpkin (900 g–1.3 kg / 2–3 lbs)
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190 g (1 cup) cooked wild rice
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225 g (½ lb) ground sausage
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60 g (½ cup) dried cranberries
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30 g (¼ cup) chopped pecans
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75 g (½ medium onion), chopped
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2 cloves garlic, minced
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1 teaspoon dried sage
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Salt and pepper, to taste
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15 ml (1 tablespoon) olive oil
Directions
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Prepare the pumpkin – Preheat oven to 190°C (375°F). Carefully cut the top off the pumpkin and scoop out the seeds and strings. Lightly brush the inside with olive oil and season with a pinch of salt and pepper. Set aside.
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Cook the sausage filling – In a skillet over medium heat, cook the sausage until browned and fully cooked. Add the onion and garlic, cooking until softened and fragrant, about 3–4 minutes.
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Mix the filling – In a large bowl, combine the cooked sausage mixture, wild rice, dried cranberries, pecans, sage, salt, and pepper. Stir until well mixed.
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Stuff the pumpkin – Fill the hollow pumpkin with the wild rice and sausage mixture, packing it in gently. Place the pumpkin in a baking dish and put the top back on.
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Bake – Roast for 45–60 minutes, or until the pumpkin flesh is tender when pierced with a fork.
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Serve – Slice into wedges or scoop out portions of pumpkin with the filling. Serve warm as a main course or festive side.
Notes
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Pumpkin Choice: Use a sugar pumpkin (pie pumpkin), not a carving pumpkin, for the best flavor and texture.
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Rice Swap: Brown rice, quinoa, or farro can be used instead of wild rice.
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Make Ahead: The filling can be prepared a day in advance. Just stuff and bake when ready.
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Nut-Free Option: Omit the pecans or replace them with pumpkin seeds for crunch.
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Serving Idea: Pairs beautifully with a fresh green salad or roasted vegetables.