• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Crowded Kitchen
MENUMENU
  • Recipes
  • About Us
  • Contact
  • Sign Up
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Contact
×

Home » Recipes » Squash and Pumpkin

Wild Rice Stuffed Mini Pumpkins

Published: Oct 14, 2018 · Modified: Oct 5, 2021 by Lexi

2.7K shares
Jump to Recipe·Print Recipe

These mini pumpkins are stuffed with wild rice, herbs, and veggies, then topped with breadcrumbs for a great crunch. They make the perfect addition to your holiday dinner, either as a side dish for the whole family to enjoy or as a vegan entrée.

Side view of Stuffed Mini Pumpkins with Wild Rice and Mushrooms in a cast iron skillet
Stuffed mini pumpkins are a fall showstopper.
Jump to:
  • 🥗 Why We Love This Recipe
  • 📋 Ingredient Notes
  • 🔪 Step-by-step Instructions
  • 💭 Expert Tips and FAQs
  • 🍽 Related Recipes
  • 📖 Recipe
  • 💬 Reviews

🥗 Why We Love This Recipe

  • Super festive: These stuffed mini pumpkins are perfect to serve all Autumn long. They're in season, and look amazing as part of a holiday dinner.
  • Great way to use pumpkin: Regular pumpkin is an underutilized in recipes, and mini pumpkins are used even less often, so this recipe is an awesome way to make use of an ingredient that deserves some more recognition.
  • Hearty and filling: Not only does this recipe look great, but it's a hearty, satisfying dinner packed with fiber, protein, and vitamin A.
Close up view of Stuffed Mini Pumpkins with Wild Rice and Mushrooms in a cast iron skillet
These mini pumpkins are stuffed with wild rice, cranberries, and a ton of herbs.

📋 Ingredient Notes

  • Mini pumpkins: You should be able to find these in your local grocery store between September and November. In case you can't find any, you can use acorn squash instead.
  • Mushrooms: We used cremini mushrooms in this recipe - they're also known as baby bellas. You can also substitute for your favorite type of mushroom.
  • Wild rice: feel free to sub this out for the grain of your choice. Brown rice or quinoa would both work well in this recipe.
  • Dried and fresh herbs: The most commonly used ratio is 1 teaspoon of dried herbs = 1 tablespoon of fresh herbs, so use that ratio if you decide to substitute fresh for dried or vice versa.

🔪 Step-by-step Instructions

(1) Preheat oven to 350˚F / 175˚C.

(2) To prep pumpkins, cut off the tops (but don't throw them away!), then scoop out the seeds with a spoon. Set aside.

(3) Cook wild rice according to package directions.

(4) Meanwhile, heat olive oil in a sauté pan. Add onion and sauté until translucent, or about 5 minutes. Add mushrooms, celery, and garlic and continue to cook until all veggies are softened. Add basil, oregano, sage, parsley, salt and pepper and stir to combine. Add vegetable broth and let reduce for a minute of two.
Stir vegetable mixture into cooked wild rice, then stir in pecans, cranberries and ⅓ cup of the breadcrumbs

(5) Stuff each pumpkin with about ½ to ⅔ cup of filling, packing it in with a spoon.

(6) Replace pumpkin top and bake for 40 minutes. Stir together the remaining bread crumbs with ½-1 teaspoon of olive oil. Remove the pumpkins from the oven, remove the tops and set aside. Sprinkle stuffed pumpkins with remaining breadcrumbs and bake for 10 more minutes. Place tops back on pumpkins to serve.

💭 Expert Tips and FAQs

  • You shouldn't have a hard time finding mini pumpkins at the grocery store, and if you do, you can use acorn squash instead.
  • Make ahead: You can make this recipe ahead of time by preparing the filling and then storing it in an airtight container. Then, when you're ready to heat, simply prep and stuff the pumpkins and pop them in the oven.
How long do mini pumpkins last?

Mini pumpkins can last 2 to 3 months if kept at room temperature.

Overhead view of 4 Stuffed Mini Pumpkins with Wild Rice and Mushrooms in a cast iron skillet
Serve at your next holiday feast!

🍽 Related Recipes

  • Overhead view of pumpkin hummus in a bowl garnished with pumpkin seeds.
    Pumpkin Hummus
  • Front view of a bowl of granola with granola and milk in the background.
    Pumpkin Spice Granola
  • overhead view of bowl of vegan pumpkin chili topped with avocado slices, sour cream, pumpkin seeds and watermelon radish.
    Vegan Pumpkin Chili
  • Thai Red Curry Pumpkin Soup with Crispy Tofu

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Side view of Stuffed Mini Pumpkins with Wild Rice and Mushrooms in a cast iron skillet

Wild Rice Stuffed Mini Pumpkins with Herbed Breadcrumbs


★★★★★

5 from 2 reviews

  • Author: Lexi
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 8
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

These mini pumpkins are stuffed with wild rice, herbs, and veggies, then topped with breadcrumbs for a great crunch. They make the perfect addition to your holiday dinner, either as a side dish for the whole family to enjoy or as a vegan entrée. 


Ingredients

Units Scale
  • 5-6 mini pumpkins
  • 1 ½ cups cooked wild rice
  • 3 tablespoon olive oil
  • 1 ½ cup diced yellow onion
  • ½ tablespoon minced garlic
  • 1 ½ cups cremini mushrooms, diced
  • ½ cup finely diced celery
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoon dried oregano
  • ¾ teaspoon dried sage
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup vegetable broth or water
  • ½ cup finely chopped pecans
  • ½ cup fresh cranberries
  • ½ cup (gluten free) Italian breadcrumbs

Instructions

  1. Preheat oven to 350˚F / 175˚C.
  2. To prep pumpkins, cut off the tops (but don't throw them away!), then scoop out the seeds with a spoon. Set aside.
  3. Cook wild rice according to package directions.
  4. Meanwhile, heat olive oil in a sauté pan. Add onion and sauté until translucent, or about 5 minutes. Add mushrooms, celery, and garlic and continue to cook until all veggies are softened. Add basil, oregano, sage, parsley, salt and pepper and stir to combine. Add vegetable broth and let reduce for a minute of two.
  5. Stir vegetable mixture into cooked wild rice, then stir in pecans, cranberries and ⅓ cup of the breadcrumbs.
  6. Stuff each pumpkin with about ½ to ⅔ cup of filling, packing it in with a spoon. Replace pumpkin top and bake for 40 minutes. Stir together the remaining bread crumbs with ½-1 teaspoon of olive oil.  Remove the pumpkins from the oven, remove the tops and set aside. Sprinkle stuffed pumpkins with remaining breadcrumbs and bake for 10 more minutes. Place tops back on pumpkins to serve.

Notes

You shouldn't have a hard time finding mini pumpkins at the grocery store, and if you do, you can use acorn squash instead.

You can make this recipe ahead of time by preparing the filling and then storing it in an airtight container. Then, when you're ready to heat, simply prep and stuff the pumpkins and pop them in the oven.

Mini pumpkins can last for 2 to 3 months if kept at room temperature.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 pumpkin
  • Calories: 437
  • Sugar: 20.7 g
  • Sodium: 327.3 mg
  • Fat: 15.3 g
  • Carbohydrates: 71 g
  • Fiber: 11.6 g
  • Protein: 11.4 g

Keywords: stuffed mini pumpkins

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

More Squash and Pumpkin Recipes

  • Close up of the finished air fryer butternut squash.
    Air Fryer Butternut Squash
  • Overhead of finished butternut squash curry in bowls.
    Butternut Squash Curry
  • Overhead view of grilled spaghetti squash garnished with herbs.
    Grilled Spaghetti Squash
  • Overhead view of platter of pesto caprese spaghetti squash.
    Caprese Spaghetti Squash

Reader Interactions

Comments

    Let us know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Rebecca

    November 20, 2021 at 3:03 pm

    Yum! Tried this out today for a vegan Thanksgiving entree. Delicious! I omitted the breadcrumbs because I didn’t have any on hand.

    ★★★★★

    Reply
  2. Gb

    September 09, 2019 at 6:19 pm

    This looks absolutely delicious! I'd like to make it for thanksgiving to impress my friends

    ★★★★★

    Reply

Primary Sidebar

Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

More about us →

Featured in:

Featured in Buzzfeed, yahoo, Men's Journal, Huffpost, MSN, Food & Wine, Country Living, yummly, and Parade.

Spring recipes

  • The Ultimate Bloody Mary Bar
  • Super Green Vegetable Soup
  • Vegan Pasta Bake
  • Overhead view of spaghetti squash soup in a bowl.
    Spaghetti Squash Soup
  • overhead view of vegan mediterranean sheet pan dinner with tofu, chickpeas, vegetables and tahini yogurt drizzle.
    Mediterranean Sheet Pan Dinner
  • overhead view of vegan creamy beet pasta in large pot.
    Creamy Beet Pasta

Most popular recipes

  • How to make Infused Liquors (5 Ways)
  • close up overhead view of vegan bean soup in a bowl on white linen surface.
    Three-Bean Vegetable Soup
  • close up view of a passion fruit martini in a glass with dark backdrop.
    Passion Fruit Martini
  • overhead view of vegan mac and cheese in pot
    The Best Vegan Mac and Cheese
  • Two tequila mule cocktails in copper mugs with lime and mint garnish on antique blue table.
    Tequila Mule
  • side view of limoncello spritz cocktail garnished with fresh mint.
    Limoncello Spritz

See more-->

Footer

Back to top ↑

About

  • Learn About Us
  • Privacy Policy
  • Accessibility Statement
  • See our Portfolio

Newsletter

  • Sign up for weekly emails and updates

Contact

  • Contact Us
  • Work With Us
  • As Seen In

Copyright © 2022 Crowded Kitchen