Stuffed Mini-Pumpkins with Wild Rice and Kale

These stuffed mini pumpkins with wild rice and kale are as delicious as they are cute. Made by baking mini pumpkins until soft and stuffing with a wild rice, kale, cranberry, nuts and seeds filling. It's festive and fun.

Course Side Dish

Cuisine American, gluten-free

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings mini stuffed pumpkins

Calories 432kcal

Author Hannah Sunderani

Ingredients

Filling:

1 cup wild rice
3 cups vegetable broth
1 tbsp olive oil
pinch sea salt
2 tbsp lime juice
1/3 cup dried cranberries
1/4 cup pumpkin seeds
1/3 cup chopped walnuts
1 tbsp balsamic
1 cup chopped kale
pinch sea salt and pepper to taste

Pumpkins:

6 jack-be-little pumpkins
2 tbsp olive oil for painting

US Customary - Metric

Instructions

Preheat oven to 400F/200C, line a baking tray with parchment paper. In a medium saucepan add the wild rice, broth, oil and salt. Bring to a boil, then reduce to a simmer and cook with the lid on until pleasantly chewy in texture, 25 to 30 minutes. When cooked pour in the balsamic vinegar and lime juice. Stir and cover with a tea towel. Let stand for 10 minutes. Then, add the dried cranberries, pumpkin seeds, walnuts, kale, and salt and pepper to taste. Stir to combine.
Meanwhile, cut the tops off each pumpkin to create a lid and scoop out the seeds. Paint each pumpkin (inside and outside) with the olive oil. Place the pumpkins on the baking tray and bake until fork-tender and golden, 20 to 30 minutes. Fill the cooked pumpkins with the rice medley and serve.

Notes

Nutrition information is difficult to calculate for this recipe as the mini pumpkins are not supported on third party platform. Therefore, please disregard nutrition facts for this recipe.

Nutrition