I think we all know I’m a huge Fancy Peasant fan! I love everything she makes right down to her olive oil– seriously, it is the best! Now that fall is in full swing, I thought I’d make her Rice Stuffed Pumpkin Recipe! It’s time to eat all of the pumpkin flavored things before the holidays roll around.
Medium or Large Pumpkin
With Halloween around the corner, getting your hands on a whole pumpkin might become a bit more difficult, but the pumpkin patches seem to have plenty! This recipe really calls for larger pumpkins, rather than mini pumpkins, primarily because you can get more pumpkin flesh for this pumpkin recipe out of a larger one. But also, the way you can display it looks so much more fun than just putting it in a side dish.
Swap or Add On
My kids love to bake pumpkin seeds, which is also a fantastic snack recipe, but this is definitely more of a meal. It’s really filling with this rice mixture. Obviously if there’s something that goes against a dietary restriction, such as nuts-feel free to swap it out for cranberries or something! But I even think this would be even heartier if you made the cooked rice in vegetable stock rather than water.
- 1 medium or large pumpkin
- 1 cup rice (washed and boiled)
- 1/4 cup walnuts
- 1/4 cup dried cranberries
- 1/4 cup golden berries
- 1/3 cup GEVOO or Olive Oil
- 1 tablespoon honey
- Cinnamon (optional)
- Cut the lid off a pumpkin into a pattern, clean well from the inside and dry it with a paper towel.
- Over medium heat, sauté all the nuts, cranberries, and golden berries together with olive oil for about 5 minutes.
- Add boiled rice.
- Add salt, pepper, and honey.
- Add the filling to the dried pumpkin.
- Bake at 400° for about an hour until the pumpkin is soft.
- Serve with a little cinnamon, if you’d like.
I even think some orange zest, fresh herbs such as fresh sage or even bell peppers would be delicious with this recipe! If you’d like to swap out the rice for brown rice or add ground beef for protein, that would be delicious! Additionally, if you’re trying to figure out how much rice is enough, you can always add two cups or three more if you’re serving a family, rather than a couple of people. The ratios will all depend on the size of your pumpkin and how many people will be at your dinner party. This makes for a great holiday recipe, as well, for Thanksgiving!
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22 thoughts on “Rice Stuffed Pumpkin Fall Recipe”
That looks absolutely delcious! I know my family would love this, and I certainly love how pretty it is.
Isn’t it amazing?!
I would have never thought to combine pumpkin with rice before, but it actually works pretty well!
What an interesting sounding dish with the mix of sweet and savoury.
I have never tried anything like this before but I love pumpkin recipes so I may have to give it a shot. I am always excited to try something new.
I’ve cooked rice stuffed pumpkin before and loved it!!! I can’t wait to try your recipe, can’t wait!!!
I hope you enjoy it!
Such a healthy and wholesome recipe. This sounds and looks so good…I cannot wait to try this!
This dish is really so unique never tried it and I can’t wait to try it soon.
I hope you enjoy!!!
I have never heard of a stuffed pumpkin before! This is such a new interesting way to eat pumpkin – thank you for sharing your recipe.
Yes, it’s delicious!
Such a good way to use up pumpkin during the Autumn months. We didn’t buy any pumpkin this year but I need to get all the recipes ready for when we go next year x
Yes, always great to save recipes!
I am not a big fan of pumpkin dishes, but my cousins love this so much. They will definitely cook this after I share it with them.
I hope they enjoy it!
Such a delicious recipe and one which I know I would love to try out as well as I have never eaten pumpkin this way before
It’s so delicious and filling!