Celebrate Fall Flavors with Sausage Stuffed Pumpkin
The season is brimming with pumpkin everything … from coffee to creamers to pies, cookies and more. While I love pumpkin spice lattes and enjoy too many pumpkin cookies, I determined to feature pumpkin in a main dish. And better yet, I wanted to do it in a slow cooker!
The result was delicious and healthful Slow Cooker Sausage Stuffed Pumpkin. See step-by-step instructions below. Recipe at the bottom of the post.
You will need one large pie pumpkin. The first step is to thoroughly wash the pumpkin. Then, place it in your slow cooker and make a mark on the pumpkin with the tip of a knife, about two inches below the top of the slow cooker bowl. That’s your cutting guide.
Using a sharp knife, slice the top from your pumpkin. Remove the insides and seeds. (Save seeds to make a tasty snack!) You’re left with a pumpkin ‘bowl’ and the top, which you’ll also cook. We don’t want to waste a single scoop of that delicious, nutrient-dense pumpkin!
Brown a pound of ground pork sausage and drain. I use Jimmy Dean HOT pork sausage.
Prepare wild rice, like Lundgren WildBlend Rice. Mix 1-1/2 cups of water and 1 cup of rice in a saucepan. Bring to a boil and continue boiling for two minutes. Then pour rice and water into a bowl and combine with the other ingredients: sausage, parsley, nutmeg, pumpkin spice, cheddar cheese, and real maple syrup. Salt and pepper to taste.
Place pumpkin and its lid in the slow cooker. Add water to the bowl of the slow cooker. The pumpkin should be sitting in about two inches of water. Pour the sausage “stuffing” mixture into the pumpkin. Top it off with 1/2 cup of heavy cream. Do not stir.
Place the lid on the slow cooker and set to cook on high for 4 hours.
When cook time is complete, remove the lid and take a look at all this goodness …
The pumpkin filling had an abundance of liquid at the start of cooking, but after four hours the rice was perfectly done and the stuffing had a delicious, creamy texture. The pumpkin was tender, too.
Transfer pumpkin to a serving platter. Then scoop onto individual plates. Be sure to scrape the spoon down the interior so you get lots of tasty pumpkin mixed in with the sausage rice stuffing.
- 1 large pie pumpkin, washed
- 1 lb. ground pork sausage, browned and drained
- 1 cup Lundberg WildBlend Rice
- 2 Tablespoons real maple syrup
- 1 Tablespoon chopped fresh parsley
- ½ teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- ½ cup shredded Cabot Alpine Cheddar Cheese
- ½ cup heavy cream
- Salt and pepper to taste
- Thoroughly wash the pumpkin, then place it inside the slow cooker. Mark the pumpkin about two inches below the top of the slow cooker bowl. Using a sharp knife on a cutting board, slice the top off the pumpkin at that mark.
- Remove pumpkin contents and seeds. Save for dried pumpkin seeds or discard. Place pie pumpkin back into slow cooker. Pour water into the slow cooker, but not into the pumpkin, so water reaches about two inches up the outside of the pumpkin.
- Brown a pound of pork sausage and drain.
- Prepare Lundberg WildBlend Rice according to first step on package: in saucepan, combine 1-1/2 cups water and 1 cup rice. Bring to a boil. Boil for two minutes and remove from stove. Pour contents into a bowl.
- Combine sausage, maple syrup, parsley, spices, cheddar cheese, salt and pepper in the bowl with rice.
- Pour this stuffing mixture into the pumpkin.
- Top off with ½ cup heavy cream. Do not stir. Place pumpkin top beside the pumpkin and place lid on slow cooker. Set to cook on high for four hours.
- When cook time is complete, transfer pumpkin and top to serving platter. Spoon sausage mixture onto individual plates, being sure to scoop down the inside to get lots of soft, sweet pumpkin in your scoop.
I am a writer, blogger, wife and homeschooling mother of three. I love wide open spaces, cooking, gardening, decorating, travel, vintage treasures, sunshine on my shoulders, and bare feet.