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Sausage and Rice Stuffed Pumpkins

Cozy and festive, Sausage and Rice Stuffed Pumpkins combine sweet autumn squash with savory sausage and rice for a hearty and delicious fall dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course, Party
Cuisine: American, Thanksgiving
Calories: 350
Ingredients Method Notes

Ingredients
  

Stuffed Pumpkin Filling
  • 4-6 pieces small pumpkins Sugar pumpkins are recommended for their sweetness.
  • 1 lb sausage (Italian or breakfast) You can substitute with ground turkey or other alternatives.
  • 1 cup cooked rice Feel free to substitute with quinoa, barley, or couscous.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup bell peppers, chopped
  • 1 cup cheese, grated Feel free to use feta or goat cheese for a different flavor.
  • to taste salt
  • to taste pepper
  • to taste paprika

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Carefully cut the tops off the pumpkins and scoop out the seeds and stringy insides.
  3. In a skillet, brown the sausage over medium heat, breaking it into smaller pieces as it cooks.
  4. When the sausage is nearly done, add the chopped onions and garlic, and let them soften.
  5. Stir in the cooked rice, chopped bell peppers, and cheese until well mixed.
  6. Add spices like salt, pepper, and paprika to taste.
  7. Stuff each pumpkin generously with the sausage and rice mixture.
  8. Place the stuffed pumpkins in a baking dish, and add a little water to the bottom to help them steam.
  9. Cover the dish with foil and bake for 30-40 minutes, until tender.
  10. Remove from the oven, let cool slightly, and serve.
Serving Suggestions
  1. Serve individually as a personal pumpkin bowl.
  2. Pair with roasted veggies, salad, or crusty bread.
  3. Add toppings like yogurt sauce, sour cream, or hot sauce for variety.
Storage
  1. Refrigerate cooled leftovers in an airtight container for up to 4 days. Reheat at 350°F for 15-20 minutes.
  2. Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Notes

Choose small to medium pumpkins for the best flavor. Feel free to add chopped vegetables like zucchini or mushrooms to the filling. Adjust seasoning to taste and include herbs for extra flavor. For a crispy topping, remove the foil during the last 10 minutes of baking.