Savory Stuffed Mini Pumpkins

Ingredients

  • 6-8 mini pumpkins
  • 3 Tbsp olive oil + more for prepping the pumpkins to be roasted
  • fine grain sea salt + freshly ground black pepper
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • 1 ¼ cups wild rice mix
  • 2 ½ cups vegetable stock, or chicken stock or water
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 2 cups brussels sprouts, shaved
  • ¼ cup white wine
  • 1 cup dried cranberries
  • 1 cup pecans, chopped
  • 1 cup goat cheese, shredded (optional)

Instructions

  • Prep the Pumpkins
  • Pre-heat the oven to 400 deg F
  • Remove the tops of your pumpkins in much the same way you would if carving a jack-o-lantern.
  • Scoop out the seeds (** Note: they're great roasted)
  • Place the pumpkins on a baking sheet and rub each with a bit of olive oil, sea salt, and pepper.
  • Roast for 15-20 minutes, or until the pumpkins are just tender

  • Rice
  • Meanwhile, in a large pot over medium heat, warm 1 Tbsp olive oil and add the onion
  • Cook, stirring occasionally until the onion is soft and starting to brown (~ 7-8 minutes)
  • Add the garlic and cook, stirring frequently, until fragrant (~ 1 minute)
  • Add the wild rice and cook, stirring frequently, until the rice has toasted slightly (~ 2-3 minutes)
  • Add the stock, bay leaf, thyme, sea salt, and pepper.
  • Lower the heat and simmer, covered until the rice is tender (~ 30-40 minutes)

  • Savory Rice Blend
  • In a large skillet over medium-high heat, warm a drizzle of olive oil and add the onion
  • Cook, stirring frequently until the onion is soft and starting to brown (~ 7-8 minutes)
  • Add the garlic and cook, stirring frequently, until fragrant (~ 1 minute)
  • Add the brussels sprouts in a single layer and season with sea salt + pepper.
  • Allow them to sit for a minute or so before stirring
  • Continue to cook for another 8-10 minutes, until they're tender and lightly caramelized.
  • Add the thyme, pecans, and wine and cook for another 5 minutes
  • Remove from the heat and add the rice (there should be around 3 cups of rice).
  • Add the cranberries and goat cheese (if using)

  • Savory Stuffed Pumpkins
  • Arrange the pumpkins in a large baking dish and stuff each with the savory rice blend.
  • Bake 10-20 minutes, or until the pumpkins are soft and the rice blend is heated through