Pumpkin Stuffed with Savory Wild Rice and Vegetables
October 2, 2024 • 0 comments
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
- Preheat oven to 375°F.
- Cut the top off the pumpkin and scoop out the seeds and fibers.
- 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.
- 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.
- Stir in the dried cranberries, chopped pecans, cinnamon, nutmeg, salt, and pepper.
- Remove from heat.
- Once the rice is cooked, combine it with the sautéed vegetables and spices and mix well.
- Stuff the pumpkin with the wild rice mixture and place it in a baking dish.
- Bake for 50-60 minutes, or until the pumpkin is tender and can be easily pierced with a fork.
