Description
A hearty autumn-inspired centerpiece featuring tender roasted pumpkin filled with savoury ground meat, nutty wild rice, dried cranberries, crisp apple, and toasted pecans, finished with a glossy maple bourbon glaze.
Ingredients
For the Pumpkin
1 medium sugar pumpkin or pie pumpkin (about 1.5–2 kg)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
For the Meat & Wild Rice Stuffing
1 lb (450 g) ground beef or ground pork
1 cup (185 g) cooked wild rice blend
1 small yellow onion, finely diced
2 celery stalks, finely diced
2 garlic cloves, minced
1/2 cup (60 g) dried cranberries
1/2 cup (55 g) pecans, roughly chopped
1 small apple, peeled and diced
2 tbsp fresh parsley, chopped
1 tsp dried sage
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
For the Maple Bourbon Glaze
1/4 cup (60 ml) pure maple syrup
2 tbsp bourbon
1 tbsp butter
1 tbsp apple cider vinegar
1/2 tsp Dijon mustard
Pinch of salt
For Garnishing
2 tbsp chopped pecans
1 tbsp dried cranberries
Fresh thyme leaves
Fresh parsley
Instructions
1. Preheat the oven to 375°F (190°C). Carefully cut the top from the pumpkin to create a lid and set it aside. Scoop out the seeds and stringy pulp from inside the pumpkin.
2. Brush the inside of the pumpkin with olive oil and season with salt and black pepper. Place the pumpkin and its lid on a parchment-lined baking sheet.
3. Roast the pumpkin for 25–30 minutes, just until it begins to soften. It should remain firm enough to hold the stuffing without collapsing.
4. If the wild rice blend is not already cooked, prepare it according to the package directions. Drain it well and set aside.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef or pork and cook for 6–8 minutes, breaking it apart with a spoon, until browned and cooked through. Drain excess fat if necessary.
6. Add the diced onion and celery to the skillet. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
7. Add the minced garlic and cook for another 30 seconds, until fragrant.
8. Stir the sage, thyme, smoked paprika, salt, and black pepper into the meat mixture. Cook for about 1 minute so the herbs and spices become fragrant.
9. Stir in the cooked wild rice, dried cranberries, chopped pecans, and diced apple. Cook for 2–3 minutes, stirring gently, until everything is evenly combined and heated through.
10. Remove the skillet from the heat and stir in the fresh parsley.
11. Make the maple bourbon glaze by combining the maple syrup, bourbon, butter, apple cider vinegar, Dijon mustard, and a pinch of salt in a small saucepan.
12. Bring the glaze to a gentle simmer over medium-low heat and cook for 3–4 minutes, stirring occasionally, until slightly thickened and glossy.
13. Carefully remove the partially roasted pumpkin from the oven. Spoon the meat and wild rice mixture into the pumpkin, pressing it down gently as you fill it. Leave a little space at the top.
14. Brush the top of the stuffing generously with the maple bourbon glaze. Place the pumpkin lid slightly beside the pumpkin rather than directly over the filling.
15. Return the stuffed pumpkin to the oven and bake for 30–40 minutes, or until the pumpkin is completely tender and the stuffing is hot and lightly browned on top.
16. During the final 10 minutes of baking, brush another layer of maple bourbon glaze over the stuffing to create a glossy finish.
17. Remove the stuffed pumpkin from the oven and let it rest for about 10 minutes.
18. Garnish with chopped pecans, dried cranberries, fresh thyme leaves, and parsley. Serve the pumpkin whole as a centerpiece, then scoop portions of tender pumpkin together with the savoury stuffing.
Notes
Sugar pumpkins or pie pumpkins are ideal because they have flavorful flesh and a sturdy shape for stuffing. Do not over-roast the pumpkin during the first baking stage. It should soften slightly while remaining firm enough to hold the filling. Brown the ground meat completely before adding it to the pumpkin. Drain the wild rice well to prevent the stuffing from becoming too soft. Do not overfill the pumpkin; leave a little room at the top so the filling stays contained. Brush additional maple bourbon glaze during the final minutes of baking for a glossy finish. Let the stuffed pumpkin rest for about 10 minutes before serving to allow the filling to settle. Ground turkey can be used instead of beef or pork. Since it is leaner, avoid overcooking it. The stuffing can be prepared ahead and refrigerated in an airtight container, then reheated thoroughly when assembling the pumpkin. For a bourbon-free version, replace the bourbon with additional apple cider or apple juice. Cooked brown rice, farro, quinoa, or another rice blend can be substituted for wild rice. Serve alongside a simple green salad, roasted Brussels sprouts, green beans, roasted potatoes, cranberry sauce, or warm bread.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American