When the crisp autumn air rolls in and pumpkins take over every corner of the farmer’s market, I love leaning into recipes that celebrate the season in all its savory glory. Enter these Sausage & Rice Stuffed Pumpkins—a fall recipe that looks just as impressive as it tastes. Picture it: golden roasted pumpkins filled with a hearty mix of sausage, rice, veggies, and Parmesan. It’s comfort food dressed up in its Sunday best. Perfect for a harvest dinner, a festive holiday side, or even a cozy weeknight meal when you’re craving something warm and satisfying. This is one savory pumpkin dish that truly feels like fall wrapped in an edible package.
Why You’ll Love These Sausage & Rice Stuffed Pumpkins
- They’re as beautiful as they are delicious—think centerpiece and dinner all in one.
- The filling is hearty, cheesy, and packed with flavor.
- A creative twist on stuffed vegetables that makes everyone at the table say, “Wow!”
- Perfect for entertaining or meal prepping ahead of time.
Ingredients You’ll Need
- 3 small pie pumpkins (about 2 lb each)
- 1/2 lb bulk sweet Italian sausage
- 1 lb fresh mushrooms, chopped
- 2 medium onions, chopped
- 1 medium green bell pepper, chopped
- 2 garlic cloves, minced
- 4 cups cooked long grain rice
- 1 cup grated Parmesan cheese, divided
- 2 large eggs, lightly beaten
- 1/4 cup minced fresh parsley
- 1 tsp salt
- 1/2 tsp dried thyme
Step-by-Step Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment.
- Prepare pumpkins: Wash thoroughly, slice off tops, and scoop out seeds and fibers. Set shells aside.
- In a large skillet, cook sausage until browned, breaking into crumbles. Drain excess grease.
- Add mushrooms, onions, green pepper, and garlic. Cook 6–8 minutes until softened.
- In a large bowl, combine sausage mixture, rice, 3/4 cup Parmesan, eggs, parsley, salt, and thyme. Mix well.
- Fill each pumpkin shell with mixture, pressing lightly. Sprinkle tops with remaining Parmesan.
- Bake uncovered 50–55 minutes, until pumpkins are tender when pierced with a fork.
- Cool slightly before slicing pumpkins into wedges for serving.
Tips for the Perfect Savory Pumpkin Dish
- Choose pie pumpkins—they’re sweeter and more tender than carving pumpkins.
- Don’t overstuff; leave a little space at the top for expansion as the filling bakes.
- If your pumpkins wobble, slice a tiny sliver off the bottom to stabilize them.
- Make it your own! Swap Italian sausage for spicy sausage, add spinach, or use wild rice for a nutty twist.
From My Kitchen to Yours
I first tried stuffed vegetables years ago when a friend brought peppers filled with rice and beef to a potluck. Delicious, yes—but when I made the leap to pumpkins, it was a game-changer. My kids thought dinner had turned into a magic trick (food inside food!). It quickly became one of our autumn traditions. Now, whenever pumpkins appear at the market, this recipe is my signal that fall has officially arrived. We slice them into wedges and pass them around the table, like sharing edible little harvest bowls.
What to Serve with Stuffed Pumpkins
These pumpkins are hearty enough to stand on their own, but they also shine as part of a bigger harvest dinner. Pair them with a crisp green salad, roasted Brussels sprouts, or even a simple soup like tomato basil for balance. For something more festive, add warm rolls and apple cider. And if you’re setting a holiday table, these pumpkins double as a stunning centerpiece—just place them whole on a platter, then slice at the table for a dramatic (and delicious) reveal.
How to Store Your Stuffed Vegetables
Leftovers keep well and make a quick, cozy lunch the next day. Store cooled pumpkin wedges in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F until warmed through, or pop a slice in the microwave for a faster option. You can also freeze stuffed pumpkins—wrap wedges tightly and store for up to 2 months. Just thaw in the fridge overnight before reheating. The texture of the pumpkin softens slightly after freezing, but the flavor stays just as satisfying.
FAQs About Sausage & Rice Stuffed Pumpkins
Can I use a different type of pumpkin?
Yes—just stick with smaller, edible pumpkins (like sugar pumpkins). Large carving pumpkins are too watery.
What kind of rice works best?
Long grain rice is classic, but you can use brown rice or even a wild rice blend for extra nuttiness.
Can I make this vegetarian?
Absolutely—just skip the sausage and add more mushrooms or even lentils for protein.
Do I have to serve the pumpkin shell?
Not at all! You can scoop the filling into bowls, but serving in the pumpkin makes it extra fun.
These Sausage & Rice Stuffed Pumpkins are proof that savoury pumpkin recipes deserve just as much love as their sweet cousins. They’re hearty, flavorful, and perfect for turning an ordinary meal into a harvest celebration. Whether you serve them at a cosy weeknight dinner or your next holiday gathering, they’ll bring warmth, comfort, and maybe even a few “oohs” and “aahs” from your guests.
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Sausage & Rice Stuffed Pumpkins
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
These Sausage & Rice Stuffed Pumpkins are a cozy, savory fall favorite. Small pie pumpkins are roasted and filled with a hearty mix of Italian sausage, rice, vegetables, Parmesan, and herbs, creating an impressive dish that’s as beautiful as it is comforting. Perfect as a harvest dinner centerpiece, a holiday side, or a hearty family meal.
Ingredients
-
3 small pie pumpkins (about 2 lb each)
-
½ lb bulk sweet Italian sausage
-
1 lb fresh mushrooms, chopped
-
2 medium onions, chopped
-
1 medium green bell pepper, chopped
-
2 garlic cloves, minced
-
4 cups cooked long grain rice
-
1 cup grated Parmesan cheese, divided
-
2 large eggs, lightly beaten
-
¼ cup minced fresh parsley
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1 tsp salt
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½ tsp dried thyme
Instructions
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Preheat oven to 350°F (175°C). Line a large baking sheet with parchment.
-
Wash pumpkins, slice off tops, and scoop out seeds and fibers. Set shells aside.
-
In a skillet, cook sausage until browned, breaking into crumbles. Drain excess grease.
-
Add mushrooms, onions, green pepper, and garlic. Cook 6–8 minutes until softened.
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In a large bowl, combine sausage mixture, rice, ¾ cup Parmesan, eggs, parsley, salt, and thyme. Mix well.
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Fill pumpkin shells with mixture, pressing lightly. Sprinkle tops with remaining Parmesan.
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Bake uncovered 50–55 minutes, until pumpkins are tender when pierced with a fork.
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Cool slightly before slicing pumpkins into wedges for serving.
Notes
Use pie pumpkins (sugar pumpkins) for best flavor and texture—avoid large carving pumpkins.
If pumpkins wobble, slice a sliver off the bottom to stabilize.
Make it your own: swap in spicy sausage, add spinach, or try wild rice for a nutty flavor.
Don’t overfill—leave space for the filling to expand as it bakes.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course / Fall Dinner
- Method: Baking + Stovetop
- Cuisine: American