These stuffed pumpkins make a stunning autumnal side dish. I fill these with wild rice, shredded Brussels sprouts, chopped pecan nuts, pomegranate seeds, crumbled goats cheese and roasted pumpkin seeds, although apple and bacon Brussels sprouts would make a great combination too! For a naughtier version, try my Mac and cheese stuffed pumpkin recipe.
For 6 servings, you will need:
- Small pumpkins for stuffing (1 per person)
- 1 1/4 cups uncooked wild rice
- 2 cups shredded Brussels sprouts
- 1 cup chopped pecans
- 1 handful chopped thyme
- 1 block of soft goats cheese
- 1 pomegranate, seeds separated
- 1/4 cup apple cider
- Olive oil, salt and pepper
- 1 cup raisins or dried cranberries (optional)
1. Boil the wild rive in a large saucepan according to packet instructions (usually around 35 – 45 minutes). Wild rice takes longer to cook than traditional rice!
2. Pre-heat the oven to 180C. Cut the tops off your pumpkins and scoop out the seeds (roast them separately and reserve as a topping – see recipe). Place the pumpkins on greaseproof paper on a baking tray and drizzle a little olive oil over them, and season with salt and pepper. Roast them in the oven for 15 – 20 minutes. When you remove the pumpkins from the oven, you may need to tip excess moisture out into the sink.
3. Meanwhile, fry the shredded Brussels sprouts in a large frying pan over a medium heat and add a drizzle of olive oil, and a pinch of salt and pepper. Cook them for 8 – 10 minutes, then stir in the thyme, pecans and apple cider. Cook for another 5 minutes.
4. Remove the frying pan from the heat and stir in the cooked wild rice (about 3 cups), and stir in the cranberries (or raisins) if using.
5. Use a fork to slightly scrape at the insides the pumpkins, then mix in the wild rice mixture. Fill 3/4 full, then crumble in the goats cheese and pumpkin seeds. Return the stuffed pumpkins to the oven for 10 minutes when you’re ready to eat, then top with the pomegranate seeds and place the pumpkin tops back on before serving.