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Pumpkin Stuffed with Savory Wild Rice and Vegetables

October 2, 2024 • 0 comments

Pumpkin Stuffed with Savory Wild Rice and Vegetables
For serving, whether you opt for small “baby” pumpkins, a Cinderella pumpkin, or a pie pumpkin, it offers a dramatic presentation as the cooked pumpkin takes its place on a platter at the dining table. It’s gorgeous! Served alongside roasted ears of corn, corn cakes, and other fall-ish foods, it’s sure to make an impression as well.
  • Prep Time:
  • Cook Time:
  • Servings: 4

Ingredients

  • 1 medium pumpkin
  • 1 cup wild rice
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup mushrooms, sliced
  • 1/2 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375°F. 
  2. Cut the top off the pumpkin and scoop out the seeds and fibers.
  3. In a saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for 35-40 minutes until the rice is tender.
  4. While the rice is cooking, heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes. Add mushrooms, cooking for another 5 minutes, until softened.
  5. Stir in the dried cranberries, chopped pecans, cinnamon, nutmeg, salt, and pepper. 
  6. Remove from heat. 
  7. Once the rice is cooked, combine it with the sautéed vegetables and spices and mix well. 
  8. Stuff the pumpkin with the wild rice mixture and place it in a baking dish.
  9. Bake for 50-60 minutes, or until the pumpkin is tender and can be easily pierced with a fork.
by
Tennessee Onions
October 2, 2024 • 0 comments