Stuffed Mini Pumpkins

Ingredients

Yield:

6-8 pumpkins

• • 1 ¼ cups Uncooked Wild Rice
  • 2 ½ cups Water
  • 6 to 8 Mini Pumpkins
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Whole Butter
  • 1 Lb. Loose Grind Breakfast Sausage, Par cooked and reserved
  • 1 cup Finely Chopped Yellow Onion
  • 1 cup Finely Diced Apple
  • ¾ cup Dried Cranberries
  • 2 Tablespoons Fresh Chopped Sage

Preparation

Difficulty:

Medium

Time:

60 MinutesPrep Time

Total Time:

25 Minutes

1. 1. To cook the wild rice: Combine the wild rice and the water and bring to a simmer. Cover and continue to simmer over a low heat for 35-45 minutes; or until the water is gone and the rice is tender and fluffy. If your rice still is hard at this point, add another ½ cup of water and continue to cook the rice covered over a low heat for another 15-20 minutes.
   2. Preheat the oven to 350 degrees F
   3. Carefully slice the tops of your mini pumpkins and scoop out the seeds, (reserve the seeds for roasting and then topping the dish if desired). Rub the exposed flesh of the pumpkins with a little olive oil, salt and pepper. Roast the pumpkins and their tops in a roasting pan, covered with tin foil for 15 to 20 minutes, or just until the pumpkins are tender.
   4. Meanwhile, heat a large skillet over medium heat and add the whole butter. Add the chopped onion. Sweat the onion in the melted butter until it is tender and translucent in color.
   5. Add the diced apple, and continue to cook for about 2 to 3 minutes stirring often.
   6. Stir in the cooked wild rice, par cooked sausage, dried cranberries, and chopped sage. And continue to cook until the mixture is hot. Season with salt and pepper to taste.
   7. Arrange the pumpkins in a large baking casserole and stuff each pumpkin with the wild rice mixture.
   8. Arrange the pumpkins in a large baking casserole and stuff each pumpkin with the wild rice mixture.