Pumpkin Stuffed with Wild Rice

In American autumn cooking, small sugar pumpkins often become edible vessels for savory fillings. Roasted until just tender, they cradle a wild-rice blend studded with mushrooms, apple, and fragrant sage.

Serves 4 · 25 min prep · 70 min cook

Estimate for one serving

• 420 cal
• 12g protein
• 58g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 (about 2 lb each) small sugar pumpkins
• 1 cup wild rice blend
• 2 1/2 cups vegetable broth
• 8 oz cremini mushrooms
• 1 large Honeycrisp apple
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 2 tsp fresh thyme leaves
• 6 fresh sage leaves
• 3 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1/2 cup toasted pecans
• 1/3 cup grated Parmesan
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 Tbsp apple cider vinegar

Instructions

1. 1Heat the oven to 400°F. Scrub the pumpkins, slice a wide lid from the top of each, and scoop out seeds and strings until the cavities are clean.
2. 2Brush the insides and cut edges lightly with olive oil, season with salt and pepper, and set the lids aside. Place the hollowed pumpkins cut-side up on a rimmed sheet pan.
3. 3Roast the pumpkins until the flesh is just tender when pierced with a fork but still holds its shape, about 35 to 40 minutes. Remove and keep warm.
4. 4Meanwhile, rinse the wild rice blend and combine it with the broth in a medium saucepan. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the grains are tender and most liquid is absorbed, 40 to 45 minutes. Fluff and keep covered.
5. 5While the rice cooks, dice the onion and celery, mince the garlic, and finely chop the mushrooms and apple so the pieces are roughly the same size.
6. 6Melt the butter with the remaining olive oil in a large skillet over medium heat. Add the onion and celery and sauté until translucent and soft, about 6 minutes.
7. 7Stir in the mushrooms and cook until they release their liquid and turn golden at the edges, 7 to 8 minutes. Add the apple, garlic, thyme, and torn sage; cook another 2 minutes until fragrant.
8. 8Fold the sautéed mixture into the cooked wild rice along with the pecans, Parmesan, vinegar, and remaining salt and pepper. Taste and adjust seasoning so the filling is bright and savory.
9. 9Spoon the hot wild-rice filling generously into the roasted pumpkin cavities, mounding it slightly. Replace the lids loosely if desired.
10. 10Return the stuffed pumpkins to the oven for 10 to 12 minutes so everything heats through and the tops lightly brown.
11. 11Rest 5 minutes, then carefully transfer each pumpkin to a board or platter. Slice into wedges at the table so every serving gets both soft pumpkin flesh and the nutty filling.
12. 12Finish with an extra grind of pepper and a few fresh thyme leaves before serving family-style for the potluck spread.