Wild Rice Stuffed Pumpkin

Two roasted stuffed pumpkins in a baking dish.

This wild rice-stuffed pumpkin is the perfect savory fall dish! It's made with ingredients like roasted pumpkin, turkey, wild rice, and Brussels sprouts.

Course Main Dish

Cuisine American

Keyword stuffed pumpkin

Prep Time 15

Cook Time 1

Servings people

Calories 293

Author Michelle

Ingredients

3-4 whole sugar pumpkins see notes
2 tbsp avocado oil divided
Salt and pepper
1 lb ground turkey
1 tsp dried sage
2 tsp dried parsley
1 tsp dried thyme
1 cup shredded brussels sprouts
1 leek chopped into half moons
1 stalk celery diced
½ cup wild rice blend cooked
2 tsp red wine vinegar
2 tbsp dried cranberries
¼ cup gruyere cheese shreded, optional!
Fresh thyme

Instructions

Preheat the oven to 375 F and lightly grease a large baking dish.
Carefully slice the tops of the pumpkins off and scoop out the insides. Lightly coat the inside with about 1 tbsp of avocado oil and season with salt and pepper.
Transfer to the preheated oven and bake for 45-50 minutes, or until the pumpkin is tender. The cook time will vary depending on the size! Remove from the oven.
While the pumpkins roast, set a large pan over medium heat. Add the ground turkey and season with salt, pepper, and half of the herbs. Crumble until browned and set aside.
Add 1 tbsp of oil to the pan set to medium-high heat. Add the brussels, leeks, celery, and the remainder of the seasonings. Saute for 5-6 minutes or until the leeks are soft, and the brussels are lightly crisp on the edges.
Reduce the heat and add the turkey, wild rice, dried cranberries, and red wine vinegar. Stir to combine and remove from the heat.
Carefully scoop the filling into the baked pumpkins and top with cheese (if using). Return to the oven and bake for 4-5 minutes, just enough to melt the cheese.
Serve the pumpkins topped with dried thyme!

Notes

If you're using smaller pumpkins (under 3 lbs), you'll likely need 4 pumpkins for this recipe. If you're using larger pumpkins, you may need 3 or less. The filling for this recipe still makes great leftovers if your pumpkins turn out to be too small!

Skip the extra bake if you're not using cheese. This recipe is just as good without cheese! You can simply stuff the pumpkin with the filling and not return it to the oven if you're forgoing the cheese.

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