Dinner in a Pumpkin

Name: Dinner in a Pumpkin
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving
Ingredients: 3 (6 inch) pumpkin pie pumpkins; 1 pound Italian sausage; 1 small yellow onion; 1 cup red bell pepper; 1 large carrot; 2 ribs celery; 4 cloves garlic; 2 teaspoons fresh thyme; 2 teaspoons fresh Rosemary; 2 teaspoons fresh sage; 1 teaspoon kosher salt; 1/2 teaspoon fresh cracked black pepper; 2 cups cooked wild rice

User Reviews

4.9

99 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6
Calories
340 kcal
Course
Main Course
Cuisine
American

Dinner in a Pumpkin

Camden Walton

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This Dinner in a Pumpkin recipe is a family-favorite tradition and it's just as delicious as it is fun to make! The pumpkin is filled with veggies, wild rice, Italian sausage and fresh herbs.

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Ingredients

Servings

3 (6 inch) pumpkin pie pumpkins (or 1 regular medium-size pumpkin)
1 pound Italian sausage mild, or hot, casings removed
1 small yellow onion diced
1 cup red bell pepper , diced
1 large carrot , shredded
2 ribs celery , chopped
4 cloves garlic , minced
2 teaspoons fresh thyme , chopped, (or 3/4 teaspoon dried thyme)
2 teaspoons fresh Rosemary , chopped, (or 3/4 teaspoon dried rosemary)
2 teaspoons fresh sage , chopped, (or 3/4 teaspoon dried sage)
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
2 cups cooked wild rice

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Instructions

Prep Pumpkin: Cut the top off of the pumpkin, leaving a large enough opening to fit hand and spoon inside to remove seeds (like you would a Jack-o-lantern). Clean out the seeds and insides of the pumpkin until the inner walls of the pumpkin are smooth. Season the inside of the pumpkin with some salt and pepper.
Preheat the oven to 350 degrees F.
Brown Meat: Remove casings from sausage and add to a skillet over medium-high heat. Cook, breaking it into small pieces, until browned. Use paper towels to blot out some of the grease, if necessary.
Add Veggies: Add onion, carrots, bell pepper and celery and sauté for 8-10 minutes. Add garlic, thyme, rosemary, sage and salt and pepper. Stir in cooked wild rice.
Spoon mixture into pumpkins and place the lid/stem back on top.
Bake: Place the pumpkin on a lined or greased baking sheet and place it on the lowest rack of your oven (or whatever rack positions the pumpkin to cook in the center of the oven). Bake for 50-60 minutes, or until the inside pumpkin flesh is tender when poked with a fork.
Serve: Scoop some of the delicious cooked pumpkin from the sides of the pumpkin as you spoon the mixture out into bowls. Top with hot sauce and additional salt and pepper, if desired.

Equipments used:

Notes

Yield: Each 6 inch pumpkin will serve two people. (Recipes serves 6)
Make Ahead Instructions: The meat and rice filling mixture can be made up to 2 days ahead of time, stored in the fridge. Add to pumpkin before baking. The entire pumpkin, with filling could be assembled a day ahead of time, stored in the fridge.
Freezing Instructions: Spoon the mixture in a freezer-safe container and freeze for up to 2 months.

Nutrition Information

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Calories 340kcal (17%) Carbohydrates 17g (6%) Protein 14g (28%) Fat 24g (37%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Cholesterol 57mg (19%) Sodium 963mg (40%) Potassium 408mg (12%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2920IU (58%) Vitamin C 37mg (41%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 340 kcal

% Daily Value*

Calories	340kcal	17%
Carbohydrates	17g	6%
Protein	14g	28%
Fat	24g	37%
Saturated Fat	9g	45%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Cholesterol	57mg	19%
Sodium	963mg	40%
Potassium	408mg	9%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	2920IU	58%
Vitamin C	37mg	41%
Calcium	41mg	4%
Iron	2mg	11%