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
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