Nothing says fall like pumpkins. And nothing is more delicious and adorable than mini stuffed pumpkins! Filled with wild rice, brussels sprouts, and pecans, these pumpkins are perfect for cool October evenings. Plus, these warm, grounding ingredients can help pacify the season's vata manifestations. If you are a busy yogi, make these in advance for a quick, healthy, yogi-on-the-go meal. Don't have these ingredients on hand? The best part of this recipe is that it is simple and forgiving. Use what you have in your pantry for a standout autumn dinner!
1 1/4 cups uncooked wild rice
2 1/2 cups water
6-8 mini pumpkins
2 tablespoons olive oil
3/4 pound brussels sprouts halved and then shredded, about 2 cups
2 tablespoons fresh thyme chopped
1 cup raw pecans chopped
1/4 apple cider
1 cup dried cranberries
salt + pepper to taste
1 cup manchego cheese shredded (To make this recipe vegan, skip this ingredient)
1. In a large sauce pot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the water is gone and the rice is fluffy. Note that wild rice takes longer to cook than traditional rice. If yours still seem hard after 45 minutes, add 1/2 cup more water and cook over low heat for another 15-20 minutes.
2. Preheat the oven to 400 degrees F.
3. Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for 15-20 minutes or until the pumpkins are just tender.
4. Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the brussels sprouts in a single layer and season with salt + pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Stir in the thyme, pecans and cider, cook another 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries, and manchego cheese.
5. Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture. If desired, sprinkle the top of each pumpkin with a little manchego cheese.
Place in the oven and bake for 10-20 minutes or until the pumpkins are soft and the wild rice has heated through. Serve hot!
* These can be assembled up to 4 days in advance and stored in the fridge until ready to bake.