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Stuffed Mini Pumpkins: A Perfect Fall Meal - stuffed pumpkins - Discover the ultimate stuffed mini pumpkins recipe! A hearty wild rice and Brussels sprout filli

Stuffed Mini Pumpkins: A Perfect Fall Meal

Savor autumn with these stuffed mini pumpkins filled with savory wild rice, brussels sprouts, and fresh thyme for a delightful, wholesome meal.
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Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
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
 

  1. Cook wild rice according to package directions until tender.
  2. 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.
  3. Roast pumpkins for 15-20 minutes until just tender.
  4. Sauté shredded Brussels sprouts in olive oil with salt and pepper until tender.
  5. Stir in thyme, pecans, and apple cider, cooking for 5 minutes more.
  6. Mix in cooked wild rice and dried cranberries.
  7. Stuff roasted pumpkins with the wild rice mixture.
  8. 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.
Allergens: Tree nuts, Wheat.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.