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

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.