Dinner in a Pumpkin
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6
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Calories
340 kcal
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Course
Main Course
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Cuisine
American
Dinner in a Pumpkin
Description
"Dinner in a Pumpkin" showcases a hollowed-out pumpkin used as an edible cooking vessel, filled with a browned Italian sausage and sautéed vegetable mixture. The inclusion of shredded carrot, diced bell pepper, celery, and aromatic garlic blended with fresh herbs lends depth to the filling. Wild rice incorporated into the mix adds texture and bulk, complementing the juicy and soft pumpkin interior after baking. Cooking the stuffed pumpkin in the oven allows the flavors to meld and the pumpkin flesh to soften while sealing in moisture. The finished dish serves as a mildly sweet and savory centerpiece, balancing the rich meat and herby notes.
The stuffing process includes seasoning the pumpkin’s cavity and then filling it completely before baking with the lid replaced. The recipe portioning suggests each small pumpkin serves two people, making it suitable for sharing or an individual main dish. The balance of sausage and vegetables with wild rice provides a substantial and textured filling that contrasts with the tender pumpkin.
Make-ahead instructions allow the filling to be prepared one to two days in advance, or the entire assembled pumpkin can be refrigerated before baking. This flexibility improves convenience for meal planning. The recipe also notes that the prepared filling freezes well for up to two months, enabling long-term storage. Baking the stuffed pumpkin on a lined or greased sheet pan helps keep the oven clean and supports easy handling.
Ingredients
- 3 (6 inch) pumpkin or 1 regular medium-size pumpkin, for pumpkin pie
- 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 thyme chopped, (or 3/4 teaspoon dried thyme, fresh
- 2 teaspoons rosemary chopped, (or 3/4 teaspoon dried rosemary, fresh
- 2 teaspoons sage chopped, (or 3/4 teaspoon dried sage, fresh
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh cracked
- 2 cups wild rice cooked
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.
Notes
- Each 6-inch pumpkin serves two people, suitable for a total of six servings with three pumpkins.
- The sausage and rice filling can be prepared and refrigerated up to two days before baking, making it convenient for meal prepping.
- The fully assembled pumpkin with stuffing can also be refrigerated a day ahead to save time on cooking day.
- The filling mixture freezes well up to two months in a freezer-safe container.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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