Stuffed Mini Pumpkins With Cranberry & Pecan Rice

Introduction

There’s something incredibly magical about cooking with mini pumpkins—these little bundles of fall goodness aren’t just decorative, they’re perfectly edible and make for a stunning dish! Every fall, when pumpkins start showing up at the market, I know it’s time to make one of my favorite seasonal recipes: Stuffed Mini Pumpkins with Cranberry & Pecan Rice. This dish is hearty yet light, sweet yet savory, and it feels like autumn in every bite.

I remember the first time I made this recipe; it was for a cozy dinner with friends. We were all sitting around the table, and as I brought out these charming mini pumpkins, everyone let out a collective “wow!” These pumpkins aren’t just a meal, they’re an experience—a centerpiece of flavor and color. The best part? They’re surprisingly easy to make. You don’t need any fancy skills or special equipment—just a love for fall flavors and a willingness to try something new.

The combination of fluffy, nutty rice with tart cranberries, crunchy pecans, and aromatic spices is a dream. And when you spoon it into the tender flesh of roasted pumpkins, it turns into the perfect dish for any fall gathering—whether it’s a casual family dinner or an autumn-themed party. If you’re like me and love all things pumpkin, you’re going to adore this recipe. It’s quickly become a favorite in my house, and I’m sure it will in yours too!

Why You’ll Love This Recipe

There are so many reasons this recipe has a special place in my heart, and I’m sure it will win you over too. Here’s why:

• Easy to make: Despite looking so impressive, this recipe is straightforward and doesn’t require advanced cooking skills. The hardest part is scooping out the pumpkins!
• Family-friendly: Kids love the idea of having their own mini pumpkin on their plate. Plus, the sweetness of the cranberries and the warmth of the spices make it a crowd-pleaser for all ages.
• Rich in flavor: The combination of toasted pecans, sweet-tart cranberries, and aromatic spices like cinnamon and nutmeg brings out the best of fall’s flavors. The rice absorbs all those wonderful tastes, making every bite a burst of autumn goodness.
• Visually stunning: Let’s be honest—these mini pumpkins are just plain adorable. They make a stunning presentation, perfect for holidays or dinner parties.
• Nutritious and filling: This dish is a great balance of healthy carbs, protein, and fiber. You’re getting all the goodness of whole grains, nuts, and fresh pumpkins, making it a wholesome yet indulgent meal.

Preparation Time and Servings

• Total time: 1 hour 10 minutes (including roasting time)
• Servings: 6 stuffed mini pumpkins
• Calories per serving: 320 calories per pumpkin (approx.)
• Key nutrients: Protein: 7g, Carbohydrates: 45g, Fat: 12g, Fiber: 6g

Ingredients

Here’s everything you’ll need to make these stuffed mini pumpkins:

• 6 mini pumpkins (about 4-5 inches in diameter)
• 1 cup long-grain brown rice
• 2 ¼ cups vegetable broth (or water)
• ½ cup dried cranberries
• ½ cup pecans, chopped
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley, for garnish

Ingredient Highlights

• Mini pumpkins: These little guys not only look adorable but also bring a subtle sweetness to the dish. They get tender when roasted, making them the perfect edible bowl.
• Cranberries: Dried cranberries add a sweet-tart burst of flavor that contrasts beautifully with the warm, nutty rice.
• Pecans: The pecans provide a delightful crunch and a rich, buttery flavor that complements the soft rice.
• Cinnamon & nutmeg: These spices bring warmth and depth to the filling, making it smell and taste like fall in a bite.

Step-by-Step Instructions

Here’s how to make these delicious Stuffed Mini Pumpkins with Cranberry & Pecan Rice:

1st Step: Prep the Pumpkins

• Preheat your oven to 375°F (190°C).
• Start by carefully cutting the tops off your mini pumpkins. Think of it like carving a pumpkin, but instead of a spooky face, you’re creating a lid. Keep the tops, as you’ll use them for presentation later!
• Using a spoon, scoop out the seeds and stringy pulp from the pumpkins. You’ll want the inside to be clean so you can fill them with your rice mixture.
• Lightly brush the inside of the pumpkins with olive oil and sprinkle with a pinch of salt. Place the pumpkins and their tops on a baking sheet, and roast them in the preheated oven for 30-35 minutes, or until the flesh is tender but not mushy.

2nd Step: Cook the Rice

• While the pumpkins are roasting, rinse your rice under cold water. This helps remove excess starch and keeps the grains separate when cooking.
• In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
• Add the rice to the pan and stir to coat it with the oil and onions. Toast the rice for 2-3 minutes to bring out its nutty flavor.
• Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the rice simmer for about 30-35 minutes, or until the liquid is absorbed and the rice is tender.
• Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes to steam.

3rd Step: Prepare the Filling

• In a small pan, toast the chopped pecans over medium heat for about 3-4 minutes, stirring frequently, until they’re golden and fragrant. Be careful not to burn them!
• Fluff the rice with a fork and stir in the toasted pecans, dried cranberries, cinnamon, nutmeg, salt, and pepper. Mix everything together until the rice is evenly coated with the spices and the cranberries and pecans are well-distributed.

4th Step: Stuff and Bake the Pumpkins

• Once the mini pumpkins are tender, remove them from the oven and carefully fill each one with the rice mixture. Don’t be shy—pack the filling in so it’s nice and full.
• Place the stuffed pumpkins back on the baking sheet and return them to the oven for an additional 10-15 minutes. This helps the flavors meld together and warms the filling through.
• For a pretty presentation, pop the tops of the pumpkins back on before serving.

How to Serve

These Stuffed Mini Pumpkins With Cranberry & Pecan Rice

are the perfect main dish for a cozy fall dinner or a holiday gathering. Here are some serving suggestions:

• Serve each pumpkin individually on a plate, garnished with a sprinkle of fresh parsley for a pop of color.
• Pair them with a crisp green salad and some crusty bread for a well-rounded meal.
• For a heartier option, serve alongside roasted root vegetables or a warm bowl of soup.

Additional Tips

To make sure your Stuffed Mini Pumpkins With Cranberry & Pecan Rice turn out perfectly, here are a few extra tips:

1. Choose the right pumpkins: Look for mini pumpkins that are about 4-5 inches in diameter. Any smaller, and they’ll be tough to stuff; any larger, and they might take too long to cook.
2. Don’t over-roast the pumpkins: You want them tender but still firm enough to hold their shape. Check them with a fork around the 30-minute mark.
3. Toast the pecans: Toasting the pecans enhances their flavor and adds a deeper, nuttier taste to the filling. Just don’t walk away while toasting—they can burn quickly!
4. Use fresh spices: The cinnamon and nutmeg are key to bringing warmth and flavor to this dish, so make sure your spices are fresh and fragrant.
5. Customize the filling: Feel free to add other ingredients to the rice mixture, like sautéed mushrooms, spinach, or even some shredded chicken if you want to bulk it up.

Recipe Variations

Want to switch things up? Here are a few ways you can customize this recipe:

• Vegetarian Option: This recipe is naturally vegetarian, but if you want to add more protein, you can toss in some cooked chickpeas or quinoa to the rice mixture.
• Gluten-Free: The recipe is already gluten-free, but if you’re making other dishes alongside it, ensure they’re free from gluten to accommodate guests with dietary restrictions.
• Nut-Free: If you’re serving someone with a nut allergy, you can replace the pecans with sunflower seeds for a similar crunch.
• Sweet & Savory: For a sweeter twist, drizzle a little maple syrup over the rice filling before serving. It adds a lovely sweetness that pairs well with the cranberries and pecans.

Freezing and Storage

Got leftovers? Here’s how to store them:

• Storage: If you have leftover stuffed pumpkins, let them cool to room temperature, then store them in an airtight container in the fridge for up to 3 days.
• Freezing: These stuffed pumpkins freeze beautifully! To freeze, place the cooked pumpkins on a baking sheet and freeze until solid. Transfer them to a freezer-safe container, and they’ll keep for up to 3 months. When you’re ready to eat, reheat them in the oven at 350°F until warmed through.

Special Equipment

You don’t need much to make this recipe, but a few tools can make the process easier:

• Sharp Knife: To carefully cut off the tops of the mini pumpkins.
• Baking Sheet: To roast the pumpkins.
• Medium Saucepan: For cooking the rice.

FAQ Section

Here are some common questions readers might have:

• Can I use larger pumpkins?
  You can, but the cooking time will increase. If you use larger pumpkins, check them for doneness after 45 minutes of roasting.
• Can I make the rice filling ahead of time?
  Absolutely! You can prepare the rice mixture a day in advance and store it in the fridge. Just warm it up before stuffing the pumpkins.
• What can I use instead of cranberries?
  If cranberries aren’t your thing, you can substitute dried apricots or raisins for a similar sweet-tart flavor.

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Conclusion

I hope you’re as excited to try these Stuffed Mini Pumpkins With Cranberry & Pecan Rice as I am to share them with you. They’re a beautiful way to celebrate the flavors of fall, and they’re sure to impress your family and friends. Whether you’re serving them for a holiday gathering or just as a cozy weeknight dinner, these stuffed pumpkins are bound to become a seasonal favorite. Don’t forget to take a photo and tag me on Instagram—I can’t wait to see your delicious creations!