Mini Stuffed Pumpkins with Wild Rice. The entire month of October, captured in one dish.
These mini pumpkins stuffed with wild rice, onions, pancetta, Brussels sprouts, apples and warm spices, satisfy the expectations of all five senses.
The perfect side for your Thanksgiving turkey. A lovely light lunch with friends on a sunny afternoon. Or the ideal mood setting centrepiece for a Halloween Haunt dinner party.
Prepared using the Hestan Culinary NanoBond 4 Qt Saucepan, the ProBond Titum 11” Non-Stick Skillet and the 14.5” Classic Roaster with Rack. Cooked using the Hestan Dual Fuel Range Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.
Watch the video to see how these mini stuffed pumpkins were made here
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Cheers! James and Elaine
Mini Stuffed Pumpkins with Wild Rice
- 8-10 mini pumpkins
- 2 tablespoon olive oil divided (more as required)
- 1 cup chopped onion
- 1 tbsp minced peeled fresh ginger
- 1 jalapeño diced (seeds optional)
- 1 tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp ground mustard
- 1 package 365 g “10 minute” wild rice (flavoured or plain)
- 400 ml coconut milk
- 400 ml water
- ½ teaspoon salt divided
- ¼ teaspoon freshly ground black pepper
- 1 oz pancetta 1/4-inch dice
- 6 oz shredded trimmed Brussels sprouts
- ½ cup diced apple honey crisp, ambrosia or your favourite
- 2 tablespoons dried cranberries
- 2 tablespoons pumpkin seeds
- radish microgreens if available
- Preheat the oven to 400°F
- Slice the tops off the mini pumpkins and scoop out the seeds.
- Place the pumpkins, cut side down, into a lightly oiled roasting pan. Roast for 15-20 minutes or until the pumpkins are just tender. Place the lids on a parchment lined baking sheet, brush with a little oil and cook for 8-10 minutes or until just tender.
- In a 4 Qt saucepan, heat 1 tablespoon oil over medium-low heat, then add the onion. Sauté until the onions are translucent, 6-8 minutes. Add the ginger, jalapeño, coriander, cumin, turmeric, cinnamon, and mustard. Stir and cook for 5 minutes or until fragrant.
- Add the rice and stir to coat, then add the water, coconut milk, and ¼ teaspoon salt, then bring to a boil over high heat. Once boiling, stir, cover the pan, and reduce the heat to low. Cook for 10-12 minutes, or until the rice is tender. Remove from heat and let stand, covered for 5 minutes until the liquid is absorbed.
- While the rice cooks, heat 1 tablespoon of olive oil in an 11” non-stick skillet over medium heat. Add pancetta and cook for 5 to 7 minutes, until browned and crispy. Using a slotted spoon, transfer the pancetta to a paper towel lined plate, set aside.
- Add the Brussels sprouts to the pan with the remaining pancetta fat, add 1/4 teaspoon salt and pepper, toss to coat (add a little olive oil if needed to coat). Sauté for 3 to 4 minutes, stirring occasionally, until sprouts are just beginning to feel tender crisp. Add the apples, stir to combine, and cook for 2-4 minutes until the Brussels sprouts are tender crisp and still bright green. Remove from heat, add back the crispy pancetta, and stir to combine.
- Add the Brussels sprouts mixture and 1 tablespoon of cranberries to the rice and stir to combine.
- When the pumpkins are cool enough to handle, spoon the rice mixture into each pumpkin. Place the filled pumpkins back into the roasting pan, cover each filled pumpkin with a lid and return to the oven.
- Bake for 15-20 minutes or until the pumpkins are soft and the rice is heated through.
- Top with dried cranberries, pumpkin seeds and microgreens.
- Serve hot and enjoy!