Tasty Toast: Mini Stuffed Pumpkin with Wild Rice, Sausage and Cheese


Yita S. Rivera / The Ebbtide

A mini stuffed pumpkin with wild rice, sausage and cheese.

Yita S. Rivera, Web editor

Autumn is here, the farms are open and the pumpkins are ready to be picked. A mini stuffed pumpkin makes for a nice fall recipe to share with a small group of people.

Mini Stuffed Pumpkin with Wild Rice, Sausage and Cheese

Start to finish: 30 minutes

Servings: 4


  • ½ cup: chopped yellow onion
  • ½ cup: sliced mushrooms
  • ½ pound hot Italian sausage
  • 1 box of Long grain and Wild rice (Rice a Roni)
  • 10.75 oz can: condensed cream of mushroom soup
  • ½ cup shredded cheddar cheese

Step 1: Cook the pumpkin

  1. Poke holes in a mini pumpkin with a fork.
  2. Wrap the mini pumpkin in a wet napkin and microwave it on high heat for 10 minutes or until fully cooked.
  3. Let cool, cut off the top, and remove the insides such as seed with a spoon and set aside.

Step 2: Prepare the stuffing

  1. Cook onion, mushrooms and sausage in a skillet over medium heat.
  2. Add the boxed rice and cook it according to the directions labeled on the package.
  3. Once cooked, mix in soup and cheese.
  4. Spoon the mixture into the pumpkin.