What kind of pumpkin is best for stuffing ?

The best pumpkins for stuffing are sugar pumpkins , also known as pie pumpkins. These are smaller, denser, and sweeter than carving pumpkins. Their size (typically 3 to 5 pounds) makes them ideal for holding hearty fillings like sausage and rice. Their flesh roasts evenly and becomes tender, making every spoonful of your stuffed pumpkin with rice and sausage flavorful from inside to out.

Can you prepare stuffed pumpkin ahead of time ?

Absolutely. You can prep the pumpkin and filling up to a day in advance. Clean and season the pumpkin, then store it covered in the fridge. Prepare the sausage and rice filling, let it cool, and refrigerate it separately. When you’re ready to bake, stuff the pumpkin and roast as directed. This makes the recipe perfect for holiday meal planning or cozy make-ahead fall dinners. You can also explore other prep-friendly options in our pumpkin recipes dinner collection.

What meat goes well with pumpkin ?

Sausage is a top pick because its savory, slightly spiced flavor balances pumpkin’s sweetness. However, ground turkey, beef, or even shredded chicken work well too. For a vegetarian version, try lentils or chopped mushrooms with herbs. Pumpkin’s mellow profile pairs beautifully with many proteins, especially when blended with onion, garlic, and rice.

How do you keep stuffed pumpkin from getting soggy ?

To avoid sogginess, don’t overfill the pumpkin and don’t overbake it. Bake it uncovered so moisture can evaporate. You can also brush the inside of the pumpkin with a little olive oil and salt before roasting—it helps the flesh cook evenly without becoming mushy. Using grains like wild or jasmine rice helps absorb excess liquid and keep the texture perfect.

Stuffed Pumpkin with Rice and Sausage – 5 Irresistible Fall Ideas

Description

This stuffed pumpkin with rice and sausage is a cozy, savory fall recipe made with simple ingredients and bold flavors. Perfect for gatherings or weeknight dinners.

Ingredients

Scale

1 medium pumpkin (about 3–4 lbs)

1 lb ground sausage

1 cup cooked wild rice

1 small onion, diced

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

1/4 cup grated Parmesan cheese

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Instructions

1. Preheat oven to 375°F.

2. Cut the top off the pumpkin and remove seeds and strings.

3. Rub inside with olive oil and sprinkle with salt.

4. In a skillet, cook sausage until browned. Set aside.

5. In same skillet, sauté onion and garlic until soft.

6. Add sausage back in with cooked rice, herbs, salt, and pepper. Mix well.

7. Stir in Parmesan cheese and fill pumpkin with mixture.

8. Place pumpkin in baking dish and roast uncovered for 60–75 minutes.

9. Pumpkin is done when fork-tender and slightly golden.

Notes

For a vegetarian version, substitute sausage with mushrooms or lentils.

Use jasmine rice for a floral aroma.

Prepare filling a day in advance for easier assembly.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/4 stuffed pumpkin
Calories: 410
Sugar: 6g
Sodium: 610mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 5g
Protein: 17g
Cholesterol: 55mg