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
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3 small pie pumpkins (about 2 lb each)
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½ lb bulk sweet Italian sausage
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1 lb fresh mushrooms, chopped
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2 medium onions, chopped
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1 medium green bell pepper, chopped
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2 garlic cloves, minced
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4 cups cooked long grain rice
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1 cup grated Parmesan cheese, divided
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2 large eggs, lightly beaten
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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.
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Wash pumpkins, slice off tops, and scoop out seeds and fibers. Set shells aside.
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In a skillet, cook sausage until browned, breaking into crumbles. Drain excess grease.
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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