Description
Beautiful individual servings of roasted mini pumpkins filled with savory wild rice stuffing, vegetables, cranberries, and fresh herbs. This stunning side dish is perfect for Thanksgiving and fall gatherings, offering both impressive presentation and delicious seasonal flavors that accommodate various dietary preferences.
Ingredients
6–8 small sugar pumpkins (4–6 inches diameter)
3 tablespoons olive oil for pumpkins
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1½ cups wild rice blend, cooked
2 tablespoons olive oil for stuffing
1 large onion, finely diced
3 celery stalks, diced
2 large carrots, diced
4 cloves garlic, minced
8 oz mushrooms, chopped (cremini or shiitake)
½ cup dried cranberries
½ cup chopped pecans or walnuts
2 tablespoons fresh sage, minced
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, minced
2 cups vegetable broth
Additional salt and pepper to taste
Fresh parsley for garnish
Instructions
1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
2. Cook wild rice according to package directions (usually 45 minutes). Set aside. This can be done up to 2 days ahead.
3. Wash pumpkins thoroughly and pat dry. Using a sharp knife, carefully cut off the top third of each pumpkin to create a lid.
4. Use a sturdy spoon to scoop out all seeds and stringy pulp from each pumpkin. Save seeds for roasting if desired.
5. Brush the inside and outside of each pumpkin with olive oil. Season the interior cavity with salt, pepper, dried thyme, and garlic powder.
6. Place prepared pumpkins and their lids on the baking sheet. Roast for 20-25 minutes until pumpkins just begin to soften but still hold their shape.
7. While pumpkins roast, heat 2 tablespoons olive oil in a large skillet over medium heat.
8. Add diced onion, celery, and carrots to skillet. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened.
9. Add minced garlic and chopped mushrooms. Cook for another 5 minutes until mushrooms release their moisture.
10. Stir in cooked wild rice, dried cranberries, chopped nuts, minced sage, thyme leaves, and rosemary.
11. Add ½ cup vegetable broth to the stuffing mixture and stir to combine. The mixture should be moist but not soggy.
12. Season stuffing generously with salt and pepper to taste.
13. Remove partially roasted pumpkins from oven. Carefully spoon stuffing mixture into each pumpkin cavity, filling generously but not overflowing.
14. Pour 1 tablespoon of vegetable broth over each stuffed pumpkin to keep the filling moist during final baking.
15. Place pumpkin lids beside (not on top of) the filled pumpkins on the baking sheet.
16. Return to oven and bake for an additional 25-30 minutes until pumpkin flesh is fork-tender and stuffing is heated through with slightly crispy top.
17. Remove from oven and let rest for 5 minutes. This allows pumpkins to firm up slightly for easier handling.
18. Place each stuffed pumpkin on individual serving plates. Position the lid artfully beside or slightly askew on top.
19. Garnish with fresh parsley or additional fresh herbs. Serve warm.
Notes
Choose pumpkins that are similar in size for even cooking. If sizes vary, start larger ones 5-10 minutes earlier.
Don’t over-roast pumpkins in the initial baking—they should just begin to soften, not become mushy.
The pumpkin skin is completely edible when roasted. Guests can eat the entire bowl or just the filling.
Make components ahead: Cook stuffing and par-roast pumpkins up to 2 days in advance, then refrigerate. Fill and do final baking on serving day.
If pumpkins tip over, slice a small flat spot on the bottom for stability, or nestle between crumpled foil.
Store filled pumpkins refrigerated for up to 3 days. Reheat at 350°F for 15-20 minutes.
Substitute quinoa, farro, or couscous for wild rice. Use any combination of nuts or omit entirely.
For vegan version, this recipe is already plant-based. Add vegan cheese on top if desired.
The stuffing can also be used to stuff a traditional turkey or baked separately as a side dish.
- Prep Time: 30
- Cook Time: 55
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Thanksgiving
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 285
- Sugar: 12g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Stuffed Mini Pumpkins Savory Thanksgiving, stuffed pumpkin recipe, Thanksgiving side dish, holiday recipe, fall recipe, vegetarian Thanksgiving