Description
Tender roasted mini pumpkins filled with nutty wild rice, herbs, and toasted pecans, perfect for autumn.
Ingredients
- Mini pumpkins (6 small, tops cut off and seeds removed)
- Wild rice (1 cup, uncooked)
- Pecans (½ cup, toasted)
- Olive oil (2 tbsp)
- Onion (1 small, finely chopped)
- Garlic (2 cloves, minced)
- Vegetable broth (2 cups)
- Dried cranberries (¼ cup, optional)
- Fresh thyme & parsley (for garnish)
- Salt & black pepper (to taste)
Instructions
- Preheat oven to 375°F and brush pumpkin insides with olive oil; roast 25–30 minutes until just tender.
- Cook wild rice in broth until fluffy and all liquid is absorbed, about 40 minutes.
- In a skillet, sauté onion and garlic in olive oil until golden; stir in cooked rice, pecans, cranberries, salt, and pepper.
- Spoon the rice mixture into roasted mini pumpkins, pressing gently to pack.
- Return to oven for 10–15 minutes to meld flavors.
- Garnish with fresh thyme and parsley before serving warm.
Notes
- For a vegan option, ensure the vegetable broth is plant-based.
- Feel free to add other nuts or dried fruits to the stuffing for variation.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg