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Wild Rice Stuffed Mini Pumpkins

A cozy fall dish featuring mini pumpkins stuffed with wild rice, Brussels sprouts, pecans, and cranberries.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Fall
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffing
  • 1 cup wild rice
  • 2 cups vegetable broth (or chicken broth, if you prefer)
  • 1 cup Brussels sprouts, trimmed and quartered
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup dried cranberries
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • to taste salt and pepper
For the Pumpkins
  • 4 mini pumpkins mini pumpkins
  • for garnish Fresh parsley (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the wild rice, cover, and reduce the heat to low. Let it simmer for about 45 minutes or until the rice is tender and has absorbed the broth.
  3. While the rice is cooking, slice the tops off the mini pumpkins and scoop out the seeds.
  4. In a large mixing bowl, toss the quartered Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for about 15-20 minutes, or until golden brown and crispy.
Assembly and Cooking
  1. Once the rice and Brussels sprouts are cooked, combine them with the pecans and cranberries in a mixing bowl. Adjust the seasoning to your liking.
  2. Fill each mini pumpkin with the wild rice mixture, packing it down slightly. Place them back on the baking sheet and bake for 25-30 minutes until they are tender.
  3. Garnish the stuffed pumpkins with fresh parsley before serving.

Notes

You can prepare the wild rice mixture ahead of time and just fill the pumpkins before serving. Feel free to add other ingredients like feta cheese or spinach.