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Wild Rice Stuffed Mini Pumpkins

Delicious Wild Rice Stuffed Mini Pumpkins for Fall Gatherings

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Try these Wild Rice Stuffed Mini Pumpkins for a delicious, vegan centerpiece perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 stuffed mini pumpkins
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
For the Filling
  • 2 cups cooked wild rice Make sure it’s fully cooked before mixing in.
  • 2 tablespoons olive oil Avocado oil is a great substitute.
  • 1 medium yellow onion Shallots can work in a pinch.
  • 2 cloves minced garlic Fresh is best, but garlic powder can substitute.
  • 8 ounces cremini mushrooms Can swap for button mushrooms.
  • 1 cup celery Parsnips can be used for a sweeter option.
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage
  • 1 cup fresh parsley Cilantro can be used for a different twist.
  • to taste salt and pepper Adjust according to your taste.
  • ½ cup vegetable broth Water can be used but won’t add as much flavor.
  • ½ cup chopped pecans Can substitute with walnuts or sunflower seeds.
  • ½ cup fresh cranberries Use dried cranberries, but reduce quantity.
  • ½ cup Italian breadcrumbs Use gluten-free breadcrumbs to keep it gluten-free.
For the Topping
  • 1 tablespoon olive oil Drizzle over breadcrumbs before the final bake.

Equipment

  • Baking Sheet
  • sharp knife
  • Large sauté pan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.
  2. Carefully cut the tops off each mini pumpkin and scoop out the seeds. Set the tops aside.
  3. Follow package instructions to cook your wild rice, usually taking about 40–45 minutes.
  4. In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for about 5 minutes until translucent.
  5. Stir in the minced garlic, cremini mushrooms, and celery. Sauté for an additional 5–7 minutes until softened.
  6. Add the dried basil, oregano, sage, salt, and pepper to the sautéed vegetables. Pour in ½ cup of vegetable broth and let simmer for 3–5 minutes.
  7. In a large mixing bowl, combine the sautéed vegetables with the cooked wild rice. Fold in pecans, cranberries, and breadcrumbs.
  8. Spoon the filling into each pumpkin, packing gently. Place the tops back on each pumpkin.
  9. Bake the stuffed pumpkins in the oven for 40 minutes until tender.
  10. Mix breadcrumbs with olive oil and sprinkle over each pumpkin. Bake for an additional 10 minutes.
  11. Remove the pumpkins from the oven and let cool for a few minutes before serving.

Nutrition

Serving: 1stuffed mini pumpkinCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 200mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg

Notes

Prepare the filling a day ahead for maximum flavor. Mix breadcrumbs with olive oil for crispiness before the final bake.

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