Description

A showstopping fall centerpiece, this stuffed pumpkin with rice and sausage combines sweet roasted pumpkin, savory Italian sausage, fluffy rice, and aromatic vegetables – all baked together in a stunning edible bowl.

Ingredients

Scale

1 sugar pumpkin (3–5 lbs)
1 pound sweet or mild Italian sausage
1 cup long-grain white rice (uncooked)
1 large yellow onion, diced
1 red bell pepper, diced
1 celery stalk, diced
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon ground nutmeg
2 cups low-sodium chicken or vegetable broth (hot)
Salt and black pepper to taste
1 tablespoon olive oil (optional)
1/4 cup fresh parsley, chopped (for garnish)
Optional: splash of dry white wine

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Instructions

Preheat oven to 375°F (190°C). Wash and dry the pumpkin. Cut off the top to create a lid, and scoop out seeds and pulp. Season inside with salt and pepper.
In a skillet over medium-high heat, brown the sausage for 6–8 minutes. Remove with slotted spoon and set aside.
In the same skillet, sauté onions until soft. Add bell pepper and celery; cook 3–4 minutes more. Stir in garlic and cook 30 seconds.
Return sausage to pan, add rice, and stir to coat. Cook for 2–3 minutes. Pour in hot broth, sage, thyme, nutmeg, salt, pepper, and optional wine. Stir and remove from heat.
Spoon the filling into the pumpkin, leaving 1 inch of space at the top. Place pumpkin in a baking dish with ½ inch of water. Cover with the pumpkin lid and foil.
Bake for 90 minutes. Remove foil and lid, and bake 30–45 minutes more until pumpkin is fork-tender and rice is fully cooked.
Let rest 10 minutes. Garnish with parsley and serve slices of pumpkin with spoonfuls of filling.

Notes

Use sugar pumpkins for best flavor and structure. For vegetarian version, sub sausage with lentils or mushrooms. The filling can be made a day ahead and stored separately before stuffing and baking.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Main Course
Method: Baking
Cuisine: Fall Seasonal

Nutrition

Serving Size: 1 stuffed pumpkin slice with filling
Calories: 410
Sugar: 6g
Sodium: 670mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 18g
Cholesterol: 45mg