Stuffed pumpkin with wild rice and sausage

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 492, total fat 27 G., saturated fats 7 G., proteins 15 G., carbohydrates 54 G., fiber 8 G., cholesterol 31 mg, sodium 925 mg, sugar 8 G.

This recipe works best with miniature butternut squash, such as butternut or honeynut. Microwave it, cut it in half, and scoop out the flesh to form boats. Fill these boats with a mixture of pumpkin, mozzarella, wild rice, and natural sausage, bake, and serve one per serving. Perfect for the holiday table!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pumpkin

2 small butternut squash
2 cups boiled wild rice
1 cup bocconcini or regular mozzarella, cut into bite-sized pieces
1/4 cup chopped golden raisins
1/4 cup chopped walnuts

Sausage

2 tbsp. l. olive oil
0.5 cup chopped red onion
2 raw hot Italian sausages, casings removed
1 tbsp yellow curry powder (not hot)
4-6 sprigs of fresh thyme, leaves picked and chopped
Chopped fresh cilantro, for serving
Olive oil to drizzle

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: butternut squash, wild rice, raisin, walnuts, minced sausage, curry, thyme

Cooking the dish according to the recipe:

Pumpkin:

Prick the pumpkin all over with a fork. Place on a plate and microwave, turning once, until tender, 10-15 minutes. Let cool until handleable.
Remove the stem, then cut the pumpkin in half lengthwise and use a spoon to scoop out the flesh into a large bowl. You should be left with pumpkin "boats" with walls about 0.5 cm thick. To make the pumpkin halves stand upright, trim a small slice off the bottom of each. Place them on a baking sheet, flesh side up.

Add rice, bocconcini, raisins, walnuts, a pinch of salt and a few turns of the black pepper grinder to the bowl with the pumpkin pulp and mix well.
Sausage:

In a large skillet, heat the olive oil and add the onion, sausage, curry powder, thyme, and salt and pepper to taste. Cook over medium-high heat, breaking up the sausage into small pieces, until cooked through, 5-10 minutes. Add to the bowl with the pumpkin and toss.
Preheat oven to 350°F (175°C). Fill the pumpkin halves with the filling and bake until the cheese is melted and the tops are golden brown, about 15 minutes. Sprinkle with cilantro, drizzle with olive oil, and serve warm.