There’s just something magical about pulling a roasted pumpkin out of the oven, slicing into it, and seeing all that fragrant, flavorful filling spill out.
This dish feels a little fancy but is actually simple to make.
It’s hearty, it smells amazing, and it will have everyone at the table asking for seconds.
It’s one of those “wow” recipes that works just as well for a special dinner as it does for a cozy Sunday night at home.
Why I Love This Recipe
I first made this when I was trying to use up a random pumpkin from the farmer’s market. The house smelled like roasted heaven, and I realized—this isn’t just pretty food, it’s really satisfying too.
Why it’s a keeper:
- Warm, rich flavors without feeling heavy
- A perfect mix of textures—soft pumpkin, chewy rice, tender greens, crunchy nuts
- Looks impressive but is surprisingly easy
- Versatile—works as a main or side
Servings & Time
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
Macros (per serving)
- Calories: 380
- Protein: 10g
- Carbs: 52g
- Fat: 14g
- Fiber: 8g
Why This Recipe Works (Quick Science)
- Roasting the pumpkin whole first allows it to soften evenly and keep its shape for stuffing.
- Cooking the wild rice separately keeps it from absorbing too much pumpkin moisture and turning mushy.
- Kale + mushrooms add earthy flavors that balance the pumpkin’s natural sweetness.
- Toasting the nuts brings out oils and deep flavor that makes the filling taste richer.
What You’ll Need
Ingredients:
- 1 small sugar pumpkin (about 2 ½–3 lbs)
- 1 cup uncooked wild rice
- 2 cups vegetable broth
- 2 tbsp olive oil (divided)
- 1 medium onion, diced
- 2 cups kale, chopped (stems removed)
- 1 cup mushrooms, diced
- ½ cup toasted pecans, roughly chopped
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
- ½ cup shredded parmesan cheese (optional for topping)
Tools:
- Baking sheet
- Sharp chef’s knife
- Large saucepan with lid
- Large skillet
- Wooden spoon
- Mixing bowl
- Measuring cups & spoons
Pro Tips
Substitutions & Variations
- Swap wild rice for quinoa or farro.
- Use spinach instead of kale for a milder green.
- Pecans can be swapped for walnuts, almonds, or pumpkin seeds.
- Make it vegan by skipping cheese or using vegan parmesan.
Make Ahead Tips
- Cook the rice and sauté the filling a day ahead—just stuff and roast the pumpkin when ready.
- You can also pre-bake the pumpkin and refrigerate it; reheat while stuffed.
Instructions
Step 1: Preheat oven & prep pumpkin
Preheat oven to 375°F (190°C). Cut the top off the pumpkin (like a lid) and scoop out the seeds and stringy bits.
Step 2: Pre-bake the pumpkin
Place pumpkin (and its lid) on a baking sheet, brush inside with 1 tbsp olive oil, sprinkle with ¼ tsp salt, and roast for 30 minutes until slightly tender.
Step 3: Cook the rice
In a saucepan, combine 1 cup wild rice and 2 cups vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 40–45 minutes until tender.
Step 4: Sauté vegetables
In a large skillet, heat 1 tbsp olive oil. Add 1 diced onion and 1 cup diced mushrooms, cooking until softened and slightly golden. Stir in 2 cups chopped kale, cooking until wilted.
Step 5: Make the filling
In a mixing bowl, combine cooked wild rice, sautéed vegetables, ½ cup toasted chopped pecans, ¼ tsp black pepper, and ¼ tsp ground nutmeg. Stir well and taste for seasoning.
Step 6: Stuff & bake
Spoon filling into pre-baked pumpkin, top with ½ cup shredded parmesan cheese (optional), place lid back on, and bake for 25–30 minutes until cheese is melted and pumpkin is fully tender.
Step 7: Serve
Remove from oven, let rest for 5 minutes, then slice into wedges and serve.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warmed through (keeps texture better than microwaving).
- The filling also makes a great next-day grain bowl.
Common Mistakes
- Not pre-baking the pumpkin: Leads to uneven cooking and tough skin.
- Overcooking rice: Makes the filling mushy.
- Skipping the resting time: The filling can fall apart when sliced.
What to Serve With
- A crisp green salad with lemon vinaigrette
- Garlic-roasted green beans
- Warm crusty bread with butter
FAQ
Can I use a larger pumpkin?
Yes, but you’ll need to increase the filling and baking time.
What’s the best pumpkin variety?
Sugar pumpkins are perfect—they’re sweet, small, and have tender flesh.
Can I freeze this?
Not recommended—pumpkin texture suffers after freezing.
Conclusion
This Savory Stuffed Pumpkin with Wild Rice & Kale is one of those recipes that makes your kitchen smell amazing and your table look beautiful. It’s rustic, flavorful, and full of cozy vibes. If you make it, I’d love to hear how it went—share your tweaks and questions in the comments!
If you want, I can also create a condensed “recipe card” version for printing. Would you like me to make that next?