Name: Stuffed Mini Pumpkins: A Perfect Fall Meal
Prep time: 75 min
Total time: 75 min
Ingredients: 1 1/4 cups uncooked wild rice; 2 1/2 cups water; 6-8 mini pumpkins; 2 tablespoons olive oil; 3/4 pound brussels sprouts (halved and then shredded, about 2 cups); 2 tablespoons fresh thyme (chopped); 1 cup raw pecans (chopped); 1/4 cup apple cider; 1 cup dried cranberries; salt + pepper (to taste)

This stuffed pumpkins recipe is a simple, satisfying meal for fall. Roasted mini pumpkins are filled with a savory wild rice and Brussels sprout mixture. It’s a straightforward dish for home cooks.

⏱ Time: 75 min

👥 Servings: 6-8

📊 Level: Medium

🥗 10 ingredients

Stuffed Mini Pumpkins: A Perfect Fall Meal

This stuffed mini pumpkins recipe is a showstopper for any autumn gathering. Combining the sweetness of roasted pumpkins with a savory and nutty wild rice filling, it’s a dish that’s as beautiful as it is delicious. Perfect for Thanksgiving, Friendsgiving, or simply a cozy fall dinner, these edible pumpkin bowls are sure to impress your guests. Our recipe focuses on creating a balanced flavor profile with tender wild rice, caramelized Brussels sprouts, crunchy pecans, and sweet cranberries, all

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Prep Time 1 15

Total Time 1 15

Servings: 8

Ingredients Method Notes

Ingredients

1 1/4 cups uncooked wild rice
2 1/2 cups water
6-8 mini pumpkins
2 tablespoons olive oil
3/4 pound brussels sprouts (halved and then shredded, about 2 cups)
2 tablespoons fresh thyme (chopped)
1 cup raw pecans (chopped)
1/4 cup apple cider
1 cup dried cranberries
salt + pepper (to taste)

Method

Cook wild rice according to package directions until tender.
Preheat oven to 400°F (200°C) and prepare mini pumpkins by slicing off tops, scooping out seeds, and rubbing with olive oil, salt, and pepper.
Roast pumpkins for 15-20 minutes until just tender.
Sauté shredded Brussels sprouts in olive oil with salt and pepper until tender.
Stir in thyme, pecans, and apple cider, cooking for 5 minutes more.
Mix in cooked wild rice and dried cranberries.
Stuff roasted pumpkins with the wild rice mixture.
Bake for 10-20 minutes until heated through.

Notes

– For extra flavor, roast the reserved pumpkin seeds with a little salt and pepper to use as a crunchy topping.
– Ensure your mini pumpkins are roughly the same size for even cooking.
– If you can’t find mini pumpkins, larger pumpkins can be used, but adjust roasting and baking times accordingly.

Pro tips

For extra flavor, roast the reserved pumpkin seeds with a little salt and pepper to use as a crunchy topping.
Ensure your mini pumpkins are roughly the same size for even cooking.
If you can’t find mini pumpkins, larger pumpkins can be used, but adjust roasting and baking times accordingly.

Enjoy these festive and flavorful stuffed mini pumpkins as a memorable addition to your fall table. Experiment with other nuts or spices to make them your own!

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