Stuffed Pumpkin

A whole sugar pumpkin roasted and filled with brown rice or quinoa, mushrooms, cranberries, pecans and warm sage — a hearty, wholesome centerpiece perfect for cozy gatherings and autumn nights.

Ingredients

• 1 medium sugar pumpkin (about 4–5 lbs)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1 cup cooked brown rice or quinoa
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts
• 1/2 cup feta or goat cheese (optional)
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the top off the pumpkin (about 2 inches from the stem) and remove the seeds and stringy insides. Brush the inside and outside with a little olive oil and place on a baking sheet.
3. Roast the empty pumpkin for 25–30 minutes, until just tender.
4. While the pumpkin roasts, heat olive oil in a skillet over medium heat. Sauté onion, garlic, and mushrooms until soft, about 5–7 minutes.
5. In a large bowl, combine the sautéed mixture with cooked rice or quinoa, cranberries, nuts, cheese (if using), sage, thyme, salt, pepper, cinnamon, and parsley.
6. Fill the roasted pumpkin with the stuffing, replace the top, and return to the oven.
7. Bake for 25–30 minutes, until the pumpkin is tender and the filling is heated through.