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
1 tsp salt
½ tsp dried thyme
Instructions
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.
In a large bowl, combine sausage mixture, rice, ¾ cup Parmesan, eggs, parsley, salt, and thyme. Mix well.
Fill pumpkin shells 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.
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