Wild Rice Stuffed Stripe Tiger Pumpkins

Wild Rice Stuffed Stripe Tiger Pumpkins

Makes 3 stuffed mini pumpkins

Ingredients

3 small Stripe Tiger pumpkins

1 package (132 g) Ben's Original Fine Herb & Wild Rice

¼ cup mushrooms, finely chopped

¼ cup carrot, finely diced

¼ cup corn

Olive oil, for coating the pumpkins

1 tbsp butter, for cooking the vegetables

3 tsp butter, divided, for topping the stuffed pumpkins

⅛ tsp rubbed sage (optional: increase to ⅜ tsp for a fuller-bodied sage flavour)

Pinch of salt

Black pepper, to taste

Shredded cheddar or grated Parmesan, optional for serving (You may need to adjust measurements for the mini pumpkin cavity size - the ones I used were quite small)

1. Prepare the Pumpkins

Preheat the oven to 375°F (190°C). Wash and dry the pumpkins, then carefully cut off the tops to create little lids. Scoop out the seeds and stringy fibres, scraping the cavities clean while leaving the firm pumpkin flesh intact. Clean the seeds and fibres from the undersides of the lids as well.

Lightly coat the inside flesh, cut edges and undersides of the lids with olive oil. Season the pumpkin cavities lightly with black pepper.

2. First Bake

Place the pumpkins upright in a baking dish with their lids sitting beside them. Bake at 375°F for 25 to 30 minutes, until the flesh is beginning to soften but still has some resistance when pierced with a fork.

3. Prepare the Rice

While the pumpkins roast, prepare the Fine Herb & Wild Rice according to the package directions. Once cooked, set it aside while preparing the rest of the filling.

4. Cook the Vegetables

Melt 1 tablespoon butter in a skillet over medium heat. Add the mushrooms and carrots and cook for 4 to 5 minutes, until they begin to soften. Add the corn and continue cooking for another 1 to 2 minutes.

5. Make the Filling

Add prepared wild rice, sage and pinch of salt. Stir everything together and cook for 2 to 3 minutes, just until the filling is evenly combined. Taste and season with black pepper as desired.

6. Fill the Pumpkins

Remove the partially roasted pumpkins from the oven. Scoop the rice mixture directly from the pan into each pumpkin. Gently pat the mixture down with the back of a spoon as you fill them, making sure the filling reaches throughout the cavity. Continue adding the mixture until each pumpkin is filled to the top.

Place 1 teaspoon of butter on top of the filling in each pumpkin. Any remaining rice mixture can be kept warm and served alongside the pumpkins.

7. Final Bake

Place the pumpkin lids back on top and return the stuffed pumpkins to the oven. Bake at 375°F for 15 to 20 minutes, keeping the lids on to help retain moisture. The pumpkins are ready when the filling is piping hot and the pumpkin flesh is completely tender when pierced with a fork.

8. Serve

Serve each stuffed pumpkin whole with its roasted lid. Add shredded sharp cheddar or parmesan if desired.