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3.74 from 72 votes

Nutty Wild Rice and Shredded Brussels Sprout Stuffed Mini Pumpkins.

Cutest little foods ever! I can't believe I'd never cooked with them until now...all the years I have been missing out on their cuteness!
Prep Time25 mins
Cook Time1 hr 30 mins
Total Time1 hr 55 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Servings: 8 Servings
Calories: 510kcal

Ingredients

  • 1 1/4 cups uncooked wild rice
  • 2 1/2 cups water
  • 6-8 mini pumpkins
  • 2 tablespoons olive oil
  • 3/4 pound brussels sprouts halved and then shredded, about 2 cups
  • 2 tablespoons fresh thyme chopped
  • 1 cup raw pecans chopped
  • 1/4 cup apple cider
  • 1 cup dried cranberries
  • salt + pepper to taste
  • 1 cup manchego cheese shredded (optional)

Instructions

  • In a large sauce pot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the water is gone and the rice is fluffy. Note that wild rice takes longer to cook than traditional rice. If yours still seem hard after 45 minutes, add 1/2 cup more water and cook over low heat for another 15-20 minutes.
  • Preheat the oven to 400 degrees F.
  • Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for 15-20 minutes or until the pumpkins are just tender.
  • Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the brussels sprouts in a single layer and season with salt + pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Stir in the thyme, pecans and cider, cook another 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries, and manchego cheese.
  • Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture. If desired, sprinkle the top of each pumpkin with a little manchego cheese.
  • Place in the oven and bake for 10-20 minutes or until the pumpkins are soft and the wild rice has heated through. Serve hot!

Notes

* These can be assembled up to 4 days in advance and stored in the fridge until ready to bake.

Nutrition

Calories: 510kcal | Carbohydrates: 103g | Protein: 20g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 149mg | Potassium: 3807mg | Fiber: 10g | Sugar: 40g | Vitamin A: 87320IU | Vitamin C: 130.8mg | Calcium: 408mg | Iron: 9.9mg