10/14/2026
🎃🍂 Sugar pumpkins are sweet, nutty, and so much more than a fall decoration. They're perfect for purées, pies, and even roasting the seeds. We love stuffing them to create an edible tablescape that's as festive as it is delicious. ✨🍽️
Cook along with us and try this cozy fall recipe! ⬇️🎃
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 2
Ingredients
• 1 sugar pie pumpkin (top cut off and reserved, seeds removed)
• 1 (8.8 oz.) package Uncle Ben's Ready Rice Wild Rice
• 4 oz. spicy chicken sausage
• 1/2 cup bell peppers, diced
• 1/4 cup parsley, chopped
• 1/4 cup marinara sauce
• 1/4 cup chicken broth
• 1/8 tsp cumin
• 2 tsp olive oil
• 1/8 tsp black pepper
• 1/8 tsp salt
• Aluminum foil
Instructions
- Rub the inside of the seeded pumpkin with olive oil and black pepper.
- Wrap the pumpkin with aluminum foil, leaving the opening exposed.
- Roast the wrapped pumpkin and pumpkin top at 350°F for 30 minutes.
- While the pumpkin is roasting, brown and crumble the sausage, then let it cool.
- Combine the sausage, rice, bell peppers, parsley, marinara sauce, chicken broth, and cumin. Mix well and add salt to taste.
- Stuff the pre-roasted pumpkin with the rice mixture. Return the foil-wrapped pumpkin to the oven and bake for an additional 15 minutes (do not bake the top).
💡 Tip: If a fork easily pierces the pumpkin skin, it's ready. The entire pumpkin shell is edible! 🎃😋🍁
