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.
- 5-6 mini pumpkins
- 1 1/2 cups cooked wild rice
- 3 tablespoon olive oil
- 1 1/2 cup diced yellow onion
- 1/2 tablespoon minced garlic
- 1 1/2 cups cremini mushrooms, diced
- 1/2 cup finely diced celery
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoon dried oregano
- 3/4 teaspoon dried sage
- 2 tablespoons freshly chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup vegetable broth or water
- 1/2 cup finely chopped pecans
- 1/2 cup fresh cranberries
- 1/2 cup (gluten free) Italian breadcrumbs
- Preheat oven to 350˚F / 175˚C.
- To prep pumpkins, cut off the tops (but don't throw them away!), then scoop out the seeds with a spoon. Set aside.
- Cook wild rice according to package directions.
- 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 1/3 cup of the breadcrumbs.
- 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 1/2-1 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.
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
- 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