Stuffed Mini Pumpkins with Italian Sausage

Stuffed Mini Pumpkins with Italian Sausage

Total Time: 01h 20m
Hands-on Time: 00h 40m
Makes: 4 - 6 servings

Grace your Thanksgiving table with these stunning mini pumpkins, stuffed with wild rice, Italian sausage, mushrooms and dried cranberries; all expertly seasoned with Frontier Co-op® herbs and spices.

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  • 2/3 cup uncooked wild rice (makes about 1 1/2 cups cooked)
  • 4 larger or 6 smaller mini pumpkins
  • 6 ounces Italian sausage
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, diced
  • 3 ounces mushrooms, chopped
  • 1/2 cup celery, diced
  • 1 1/2 tablespoons chopped parsley
  • 1/3 cup dried cranberries, roughly chopped
  • 1/2 teaspoon Frontier Co-op® Ground Sage
  • 1/2 teaspoon Frontier Co-op® Rosemary Leaf
  • 1/4 teaspoon Frontier Co-op® Garlic Powder
  • 1/4 teaspoon Frontier Co-op® Onion Powder
  • 1/2 teaspoon Frontier Co-op® Sea Salt
  • 1/4 teaspoon Frontier Co-op® Black Pepper
  • Pomegranate arils, for garnish (optional)


  1. In a pot, cook wild rice according to package directions.
  2. Meanwhile, cut off tops of pumpkins, reserving tops, then scoop out seeds with a spoon. Set pumpkins aside.
  3. In a large skillet, add sausage and sauté until browned, breaking it apart with a spatula. Remove sausage from pan and set aside.
  4. Add onion and sauté for about 5 minutes, until translucent. Add mushrooms, celery, parsley, dried cranberries, sage, rosemary, garlic powder, onion powder, salt and pepper, and cook for 5 to 6 minutes.
  5. Stir in cooked wild rice, sausage and olive oil.
  6. Stuff each pumpkin with about 1/2 to 2/3 cup of filling, packing it in with a spoon. Place on a baking sheet, replace pumpkin top and bake for 40 minutes.
  7. Remove from oven, carefully transfer pumpkins to a serving tray. Offset the tops slightly and garnish with pomegranate arils, if desired.