Savory Wild Rice & Pecan Stuffed Mini Pumpkins

Savory Wild Rice & Pecan Stuffed Mini Pumpkins is a delightful dish that captures the essence of autumn. These charming mini pumpkins not only serve as a beautiful presentation but are also hearty and flavorful, making them perfect for festive gatherings or intimate family dinners. Filled with a nutritious wild rice mixture mixed with crunchy pecans, fragrant herbs, and fresh vegetables, this recipe is a great way to celebrate the season’s bounty.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 320
• Protein: 8g
• Carbohydrates: 45g
• Fat: 12g
• Fiber: 5g
• Sugar: 2g
• Sodium: 180mg

Why Make This Savory Wild Rice & Pecan Stuffed Mini Pumpkins

These Savory Wild Rice & Pecan Stuffed Mini Pumpkins are not only visually striking but also packed with nutrients! The combination of wild rice and pecans creates a filling meal that is both satisfying and earthy, while the mini pumpkins add a touch of whimsy to your table. This dish is a fantastic option for those looking for vegetarian fare, and it’s also gluten-free. Whether for a holiday feast or a cozy weeknight dinner, these stuffed pumpkins provide a delicious and healthy alternative that everyone will love.

How to Make Savory Wild Rice & Pecan Stuffed Mini Pumpkins

Creating this delightful dish is a straightforward process that combines a few simple steps.

Ingredients:

• 4 mini pumpkins
• 1 cup wild rice
• 2 cups vegetable broth
• 1/2 cup pecans, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil for drizzling

Directions:

Step 1: Preparation

Preheat the oven to 375°F (190°C). While the oven heats, cut the tops off the mini pumpkins and scoop out the seeds. This will create a small bowl for your rice mixture.

Step 2: Cooking the Rice

In a saucepan, cook the wild rice in vegetable broth according to package instructions. This usually takes about 30-35 minutes. The rice should be tender with a slight chew.

Step 3: Sautéing Vegetables

In a skillet, heat a splash of olive oil over medium heat. Add the diced onion, minced garlic, and diced celery. Sauté until the vegetables are soft and fragrant, about 5 minutes.

Step 4: Mixing

Once the rice is cooked, add it to the vegetable mixture along with chopped pecans, dried thyme, salt, and black pepper. Stir everything together until well combined.

Step 5: Stuffing the Pumpkins

Stuff each mini pumpkin generously with the wild rice mixture. Press down gently to pack the filling in tightly.

Step 6: Baking

Place the stuffed pumpkins in a baking dish. Drizzle with olive oil, cover with foil, and bake in the preheated oven for about 30-35 minutes, or until the pumpkins are tender when pierced with a fork.

Step 7: Serving

Remove from the oven and let cool slightly. Serve warm, garnished with additional pecans or herbs if desired.

How to Serve Savory Wild Rice & Pecan Stuffed Mini Pumpkins

These stuffed pumpkins make for a stunning centerpiece on your dinner table. Pair them with a salad for a complete meal, or serve alongside roasted vegetables to enhance the fall flavors. They also shine at potluck dinners or holiday gatherings, creating a conversation starter and a beautiful presentation.

How to Store Savory Wild Rice & Pecan Stuffed Mini Pumpkins

If you have leftovers (which is rare, but it happens), you can store the stuffed pumpkins in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.

Expert Tips for Perfect Savory Wild Rice & Pecan Stuffed Mini Pumpkins

• Choose pumpkins that feel firm and are free of blemishes for the best results.
• Feel free to switch up the nuts! Walnuts or almonds would also work well in this recipe.
• Add dried cranberries or raisins for a touch of sweetness that contrasts beautifully with the savory filling.
• Adjust the seasoning to your taste, adding more herbs or spices if desired.

Delicious Variations

• Cheesy Version: Stir in some grated cheese, like cheddar or parmesan, into the rice mixture before stuffing the pumpkins for a creamy texture.
• Meat Option: For a heartier meal, mix in cooked ground turkey or chicken with the rice filling.
• Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for a spicy twist.

Frequently Asked Questions

• Can I use larger pumpkins?
  Yes, larger pumpkins can be used! Just adjust the cooking time accordingly, as larger pumpkins may require longer baking.

• Can I make this dish ahead of time?
  Absolutely! You can prepare the stuffing up to a day in advance and store it in the refrigerator. Assemble the pumpkins just before baking.

• Is this recipe vegan?
  Yes, this recipe is vegan as it uses vegetable broth and does not contain any animal products.

• What side dishes pair well with this?
  Roasted Brussels sprouts, a fresh green salad, or even a hearty soup can complement this dish beautifully.

• Can I freeze stuffed pumpkins?
  Yes, but it’s best to freeze them before baking. Wrap each stuffed pumpkin tightly in foil and store in a freezer bag for up to a month. Thaw and bake as directed.

Conclusion

Savory Wild Rice & Pecan Stuffed Mini Pumpkins are not only a treat for the eyes but also a nourishing dish that bursts with flavor. This recipe brings together the warmth of autumn harvests and is a fantastic choice for celebratory meals or simple weeknight dinners. Packed with nutrients and a delightful mix of textures, it invites you to savor every last bite. So, gather your ingredients and give this beautiful recipe a try—you’ll be glad you did!

Savory Wild Rice & Pecan Stuffed Mini Pumpkins

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• Author: alicia
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delightful dish that combines wild rice with pecans and herbs, stuffed in mini pumpkins for a charming presentation and hearty flavor.

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Ingredients

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• 4 mini pumpkins
• 1 cup wild rice
• 2 cups vegetable broth
• 1/2 cup pecans, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil for drizzling

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Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the mini pumpkins and scoop out the seeds.
2. Cook the wild rice in vegetable broth according to package instructions (30-35 minutes) until tender.
3. In a skillet, heat olive oil over medium heat; sauté the onion, garlic, and celery until soft (about 5 minutes).
4. Mix the cooked rice with the sautéed vegetables, chopped pecans, thyme, salt, and pepper.
5. Stuff each mini pumpkin with the rice mixture.
6. Place the pumpkins in a baking dish, drizzle with olive oil, cover with foil, and bake for 30-35 minutes until tender.
7. Let cool slightly before serving, garnished with extra pecans or herbs if desired.

Notes

For added flavor, consider incorporating dried cranberries or a sprinkle of cheese into the stuffing. You can also use larger pumpkins if desired, adjusting cooking times as necessary.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pumpkin
• Calories: 320
• Sugar: 2g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 0mg