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Stuffed mini pumpkins with cranberry and pecan vegetable wild rice in a casserole dish. Vegan and gluten free.

Stuffed Mini Pumpkins With Cranberry And Pecan Rice (Vegan)

Stuffed mini pumpkins with cranberry and pecan rice – cute little individual pumpkins or squash stuffed with delicious cranberry, pecan and vegetable wild rice. Vegan and gluten-free.
Course Main Course
Cuisine American, vegan
Keyword pumpkin
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Author Domestic Gothess


Roast Pumpkins:

  • 6 small pumpkins or squash each about the size of a large grapefruit, about 400-500g per pumpkin
  • olive oil
  • salt and pepper


  • 2 Tbsp olive oil
  • 1 large onion chopped
  • 1 stick celery thinly sliced
  • 1 large leek thinly sliced
  • 1 large carrot diced
  • 250 g (9oz) chestnut mushrooms finely chopped
  • 4 cloves garlic crushed
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp chopped fresh thyme leaves
  • 1/2 tsp dried sage
  • 1 tsp salt
  • 270 g (1 + ½ cups) basmati and wild rice blend
  • 640 ml (2 + 2/3 cups) cups vegetable stock
  • 100 g (1 cup) chopped toasted pecans
  • 70 g (1/2 cup) dried cranberries
  • black pepper


  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Carefully slice the tops off of the pumpkins and use a spoon to scoop out all of the seeds and stringy flesh.
  3. Brush them inside and out with olive oil, make sure you do the tops too; then sprinkle with salt and pepper and arrange the pumpkins and their lids in a roasting tray.
  4. Bake for around 30 minutes until the pumpkin flesh is tender. Remove from the oven and set aside.
  5. While the pumpkins are roasting start preparing the rice. Heat the olive oil in a large pan and add the onion, celery, leek and carrot. Fry gently for about 10 minutes until soft and translucent.
  6. Add the mushrooms, garlic and herbs and continue to cook until all of the excess water has evaporated.
  7. Add the rice, stock, salt and a good grinding of black pepper. Bring up to a simmer then turn the heat down as low as it will go, cover the pan and cook for about 20 minutes until the rice is tender.
  8. Remove from the heat and stir in the pecans and cranberries.
  9. Divide the rice between the pumpkins, filling them right up to the top. Return to the oven for 10-15 minutes until heated through.
  10. Serve the pumpkins topped with their lids.