Prep Time: 15 Min
4 mini sugar pumpkins 1 pound ground sausage 2 cups cooked wild rice 1 small onion, diced 2 garlic cloves, minced 2 celery stalks, chopped ⅓ cup dried cranberries (optional) 1 cup shredded sharp cheddar cheese (or Gruyère) 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon fresh thyme or sage, chopped
Cook Time: 45 Min
Ingredients
Preheat oven to 375°F. Slice the tops off each mini pumpkin and scoop out the seeds and stringy insides.
Drizzle the pumpkin interiors with olive oil, then season lightly with salt and pepper. Place on a baking sheet, cut side up, and roast for 25-30 minutes until just tender.
While pumpkins roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the sausage until browned and crumbled.
Add the diced onion, garlic, and celery to the skillet. Cook until softened and fragrant, about 5-6 minutes.