Introduction to Savory Wild Rice & Pecan Stuffed Mini Pumpkins

As the leaves turn golden and the air gets crisp, I find myself craving cozy, comforting dishes. That’s where my Savory Wild Rice & Pecan Stuffed Mini Pumpkins come into play! This delightful recipe is not just a feast for the eyes; it’s a warm hug on a plate. Perfect for fall gatherings or a simple family dinner, these mini pumpkins are easy to prepare and bursting with flavor. Plus, they make a stunning centerpiece that will impress your loved ones. Trust me, once you try them, they’ll become a seasonal favorite!

Why You’ll Love This Savory Wild Rice & Pecan Stuffed Mini Pumpkins

These Savory Wild Rice & Pecan Stuffed Mini Pumpkins are a delightful blend of flavors and textures that will make your taste buds dance! They’re not only easy to whip up, but they also look stunning on the table. Plus, they’re a fantastic way to sneak in some healthy ingredients while keeping things festive. Whether you’re hosting a gathering or just treating yourself, these pumpkins are sure to impress!

Ingredients for Savory Wild Rice & Pecan Stuffed Mini Pumpkins

Gathering the right ingredients is half the fun of cooking! For these Savory Wild Rice & Pecan Stuffed Mini Pumpkins, you’ll need a mix of wholesome items that come together beautifully. Here’s what you’ll need:

Mini Pumpkins: These adorable little guys are the stars of the show! Look for firm pumpkins, about 4–5 inches in diameter, for the best presentation.
Olive Oil: A drizzle of this liquid gold helps to enhance the flavors and keep the pumpkins moist while roasting.
Salt & Pepper: Simple seasonings that elevate the taste of every ingredient. Don’t skip these!
Wild Rice Blend: This nutty, chewy rice adds depth and texture to the filling. It’s a hearty base that pairs perfectly with the sweetness of the pumpkins.
Vegetable Broth: Using broth instead of water infuses the rice with flavor. You can use homemade or store-bought, whichever you prefer!
Butter or Olive Oil: For sautéing the aromatics, either works well. Butter adds richness, while olive oil keeps it lighter.
Onion: A finely diced onion brings sweetness and depth to the filling. It’s a must-have for that savory flavor.
Garlic: Minced garlic adds a punch of flavor that complements the other ingredients beautifully.
Pecans: Toasted and roughly chopped, these nuts add a delightful crunch and nutty flavor to the dish.
Dried Cranberries or Chopped Apple: Optional, but they add a lovely hint of sweetness that balances the savory elements.
Fresh Thyme Leaves: Fresh herbs elevate the dish with their aromatic qualities. If you don’t have fresh, dried thyme works too!
Ground Sage: This herb brings a warm, earthy flavor that’s perfect for fall.
Fresh Thyme or Parsley for Garnish: A sprinkle of fresh herbs adds a pop of color and freshness when serving.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing!

How to Make Savory Wild Rice & Pecan Stuffed Mini Pumpkins

Now that we have our ingredients ready, let’s dive into the fun part—making these Savory Wild Rice & Pecan Stuffed Mini Pumpkins! Follow these simple steps, and you’ll have a delicious dish that’s sure to impress.

Step 1: Preheat the Oven

First things first, preheat your oven to 375°F (190°C). This will ensure that your mini pumpkins roast perfectly, becoming tender and flavorful.

Step 2: Prepare the Mini Pumpkins

Next, slice the tops off each mini pumpkin. Be careful not to cut too deep! Scoop out the seeds and strings with a spoon. Then, brush the insides with olive oil and season lightly with salt and pepper. Place them on a baking tray, ready for roasting.

Step 3: Roast the Pumpkins

Roast the pumpkins in the preheated oven for about 20–25 minutes. You want them to be just tender but still holding their shape. This step is crucial for that perfect texture!

Step 4: Cook the Wild Rice

While the pumpkins are roasting, it’s time to cook the wild rice. In a saucepan, combine the wild rice blend with vegetable broth. Bring it to a boil, then reduce the heat, cover, and let it simmer for 40–45 minutes. You’ll know it’s done when the rice is tender and most of the liquid is absorbed.

Step 5: Sauté the Aromatics

In a skillet, melt some butter or warm olive oil over medium heat. Add the finely diced onion and cook until it’s translucent, about 5 minutes. Then, toss in the minced garlic, toasted pecans, fresh thyme, and ground sage. Sauté for another minute until fragrant. Your kitchen will smell heavenly!

Step 6: Combine the Filling

Now, stir in the cooked wild rice and season with salt and pepper. If you’re feeling adventurous, fold in some dried cranberries or diced apple for a hint of sweetness. This adds a lovely contrast to the savory flavors!

Step 7: Stuff the Pumpkins

It’s time for the fun part! Spoon the delicious filling into each roasted pumpkin. Don’t be shy—pack it in there! Each pumpkin should be overflowing with that savory goodness.

Step 8: Final Bake

Return the stuffed pumpkins to the oven for another 10 minutes. This final bake warms everything through and melds the flavors beautifully. Once done, garnish with fresh thyme or parsley, and serve warm. Enjoy the delightful flavors of your Savory Wild Rice & Pecan Stuffed Mini Pumpkins!

Tips for Success

Choose mini pumpkins that are firm and blemish-free for the best presentation.
Don’t rush the roasting process; it enhances the flavor and texture of the pumpkins.
Feel free to customize the filling with your favorite nuts or dried fruits.
Make the filling ahead of time and stuff the pumpkins just before baking.
For a richer flavor, try using homemade vegetable broth.

Equipment Needed

Baking Tray: A standard baking sheet works well. If you don’t have one, a large oven-safe dish will do.
Sharp Knife: For cutting the tops off the pumpkins. A serrated knife can also be handy.
Skillet: A non-stick skillet is great for sautéing. Any frying pan will work too.
Measuring Cups: Essential for measuring rice and broth. You can use any cup for rough estimates.
Mixing Spoon: A wooden or silicone spoon is perfect for combining the filling.

Variations of Savory Wild Rice & Pecan Stuffed Mini Pumpkins

Quinoa Swap: For a gluten-free option, replace wild rice with quinoa. It cooks faster and adds a lovely texture.
Nut-Free Version: If you have nut allergies, simply omit the pecans. You can substitute with sunflower seeds for a similar crunch.
Cheesy Delight: Add some grated cheese, like feta or goat cheese, to the filling for a creamy, tangy twist.
Spicy Kick: Incorporate some diced jalapeños or a sprinkle of red pepper flakes for a bit of heat.
Herb Variations: Experiment with different herbs like rosemary or oregano to change up the flavor profile.

Serving Suggestions for Savory Wild Rice & Pecan Stuffed Mini Pumpkins

Side Salad: Pair with a crisp arugula salad drizzled with balsamic vinaigrette for a refreshing contrast.
Warm Bread: Serve with crusty bread or dinner rolls to soak up any delicious juices.
Festive Drinks: A glass of apple cider or a light white wine complements the flavors beautifully.
Presentation: Arrange the stuffed pumpkins on a rustic wooden board for a charming fall display.

FAQs about Savory Wild Rice & Pecan Stuffed Mini Pumpkins

Can I make Savory Wild Rice & Pecan Stuffed Mini Pumpkins ahead of time?

Absolutely! You can prepare the filling a day in advance and stuff the pumpkins just before baking. This makes it a great option for busy days or gatherings.

What can I substitute for wild rice?

If wild rice isn’t your thing, quinoa is a fantastic alternative. It cooks faster and still provides that hearty texture we love in these Savory Wild Rice & Pecan Stuffed Mini Pumpkins.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before serving again.

Can I use larger pumpkins for this recipe?

Sure! Just keep in mind that larger pumpkins will require more filling and a longer roasting time. The flavor will still be delightful!

What other nuts can I use in the filling?

Feel free to experiment! Walnuts or almonds can be great substitutes for pecans in these Savory Wild Rice & Pecan Stuffed Mini Pumpkins. Just toast them for added flavor!

Final Thoughts

Creating these Savory Wild Rice & Pecan Stuffed Mini Pumpkins is more than just cooking; it’s about embracing the warmth of the season and sharing joy with those you love. Each bite is a celebration of fall flavors, from the nutty rice to the sweet, tender pumpkin. I cherish the moments spent in the kitchen, crafting this dish, and watching my family’s faces light up as they dig in. Whether it’s a cozy family dinner or a festive gathering, these stuffed pumpkins are sure to bring smiles and create lasting memories. Enjoy every delicious moment!

Savory Wild Rice & Pecan Stuffed Mini Pumpkins Delight Everyone!

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Author: Kitchen-pop
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Savory Wild Rice & Pecan Stuffed Mini Pumpkins are a delightful and festive dish perfect for fall gatherings, combining the earthy flavors of wild rice and pecans with the sweetness of mini pumpkins.

Ingredients

Scale

6 mini pumpkins (about 4–5 inches in diameter)
2 tbsp olive oil
Salt & pepper, to taste
1 cup (190 g) wild rice blend
2 ¼ cups (530 ml) vegetable broth
2 tbsp butter or olive oil
1 small onion, finely diced
2 cloves garlic, minced
½ cup pecans, toasted and roughly chopped
½ cup dried cranberries or chopped apple (optional for sweetness)
1 tsp fresh thyme leaves (or ½ tsp dried)
½ tsp ground sage
Salt & pepper, to taste
Fresh thyme or parsley for garnish

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Instructions

Preheat oven to 190°C (375°F).
Slice the tops off each mini pumpkin and scoop out seeds and strings.
Brush the insides with olive oil, season lightly with salt and pepper, and place on a baking tray.
Roast for 20–25 minutes, until just tender but still holding their shape.
In a saucepan, combine wild rice and vegetable broth.
Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes, until tender and most of the liquid is absorbed.
In a skillet, melt butter (or warm olive oil).
Add onion and cook until translucent, about 5 minutes.
Add garlic, pecans, thyme, and sage, sauté for another minute.
Stir in cooked rice and season with salt and pepper.
Optional: fold in dried cranberries or diced apple for a hint of sweetness.
Spoon the filling into each roasted pumpkin.
Return to the oven for 10 minutes to warm through.
Garnish with fresh thyme and serve warm.

Notes

Feel free to customize the filling with your favorite nuts or dried fruits.
These stuffed pumpkins can be made ahead of time and reheated before serving.
Ensure the pumpkins are firm and free of blemishes for the best presentation.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pumpkin
Calories: 250
Sugar: 5g
Sodium: 200mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 6g
Cholesterol: 5mg