Thanksgiving stuffed pumpkins



20 min


6 servings

* PLUS Cooking time: 45 minutes, Microwaving Time: 3 minutes, Baking Time: 30 minutes


  • 2 284-mL cans undiluted chicken broth
  • 4 cups water
  • 1 tsp salt
  • 1 cup wild rice
  • 1 cup long-grain white rice
  • 6 small pie pumpkins
  • 500 g peeled pieces butternut squash
  • 2 tbsp butter
  • 2 tsp dried thyme leaves
  • 1/4 tsp cinnamon
  • 4 green onions
  • 1/3 cup dried cranberries
  • 1/4 cup toasted chopped pecans


  • Bring chicken broth, water and salt to a boil in a large saucepan over high heat. Add wild rice. Reduce heat to low, cover and simmer 20 minutes. Stir in white rice. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, 20 to 25 minutes. Meanwhile, preheat oven to 350F (180C). Cut tops off pumpkins as if you were making jack-o’-lanterns. Discard seeds. Place pumpkins, cut-side down, on a foil-lined baking sheet. Stand lids on foil. Bake in centre of oven 15 minutes. Remove lids. Turn over pumpkins. Continue baking just until tender, 15 to 20 minutes. Remove from oven. Meanwhile, place squash on a plate and microwave on high, stirring occasionally, until tender, 3 to 5 minutes. Then cut into 1/2-inch (1-cm) cubes. Turn hot rice into a large bowl. Stir in butter, thyme and cinnamon, then squash, onions, cranberries and pecans. Taste and add more seasonings, if needed. Spoon into pumpkins. Cover with lids and, if necessary, reheat in 350F (180C) oven, about 10 minutes.

Nutrition (per serving)

  • Calories
  • 360,
  • Protein
  • 12 g,
  • Carbohydrates
  • 60.3 g,
  • Fat
  • 8.9 g,
  • Fibre
  • 4.7 g,
  • Sodium
  • 1061 mg.

Surprise Thanksgiving dinner guests with tiny stuffed pumpkins. Packed with rice, pecans and dried cranberries, they make an eye-catching side dish. Share one pumpkin between two people if you can’t get small ones.

Make ahead

Prepare stuffing. Cool, then cover and refrigerate. Refrigerate baked pumpkins, with their lids in place, up to 1 day. Before serving, bring pumpkins to room temperature. Preheat oven to 350F (180C). Reheat rice in microwave, stirring often until hot. Spoon into shells. Bake at 350F (180C) until warm, 10 to 15 minutes.