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Clean recipe · crowdedkitchen.com

Wild Rice Stuffed Mini Pumpkins with Herbed Breadcrumbs

These mini pumpkins are stuffed with wild rice, herbs, and veggies, then topped with breadcrumbs for a great crunch. They make the perfect addition to your holiday dinner, either as a side dish for the whole family to enjoy or as a vegan entrée.

Original recipe: crowdedkitchen.com

Yield:
8 servings
Prep:
30 min
Cook:
1 hr
Total:
1 hr 30 min
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Wild Rice Stuffed Mini Pumpkins with Herbed Breadcrumbs

Ingredients

  1. 5-6 mini pumpkins
  2. 1 ½ cups cooked wild rice
  3. 3 tablespoon olive oil
  4. 1 ½ cup diced yellow onion
  5. 1/2 tablespoon minced garlic
  6. 1 ½ cups cremini mushrooms, diced
  7. ½ cup finely diced celery
  8. 1 1/2 teaspoons dried basil
  9. 1 ½ teaspoon dried oregano
  10. ¾ teaspoon dried sage
  11. 2 tablespoons freshly chopped parsley
  12. 1 teaspoon salt
  13. ½ teaspoon pepper
  14. 1/3 cup vegetable broth or water
  15. ½ cup finely chopped pecans
  16. ½ cup fresh cranberries
  17. ½ cup (gluten free) Italian breadcrumbs

Instructions

  1. Preheat oven to 350˚F / 175˚C.
  2. To prep pumpkins, cut off the tops (but don't throw them away!), then scoop out the seeds with a spoon. Set aside.
  3. Cook wild rice according to package directions.
  4. Meanwhile, heat olive oil in a sauté pan. Add onion and sauté until translucent, or about 5 minutes. Add mushrooms, celery, and garlic and continue to cook until all veggies are softened. Add basil, oregano, sage, parsley, salt and pepper and stir to combine. Add vegetable broth and let reduce for a minute of two.
  5. Stir vegetable mixture into cooked wild rice, then stir in pecans, cranberries and 1/3 cup of the breadcrumbs.
  6. Stuff each pumpkin with about ½ to ⅔ cup of filling, packing it in with a spoon. Replace pumpkin top and bake for 40 minutes. Stir together the remaining bread crumbs with 1/2-1 teaspoon of olive oil.  Remove the pumpkins from the oven, remove the tops and set aside. Sprinkle stuffed pumpkins with remaining breadcrumbs and bake for 10 more minutes. Place tops back on pumpkins to serve.