A show stopper savory pumpkin recipe. We stuffed the pumpkins with wild rice, mushrooms, vegan chorizo, acorn squash, cranberries and carrots for a truly delicious fall and thanksgiving dinner recipe!
Time for the fall edition of the Starbucks chronicles! And surprisingly, there will be no mention of PSL whatsoever (pumpkin spice latte, for those of you who don’t speak Starbucks). I know you’ve all been waiting for it so… here we go.
Things that might happen while sitting at Starbucks trying to write about “Vegan Wild Rice and Chorizo Stuffed Baby Pumpkin”:
- You might encounter a TV news reporter and her cameraman, who will actually wait till you get off the phone to ask your opinion about a “dumb criminal” story that happened the night before (and in case you’re wondering, no, you won’t see me on the evening news, due to my extreme allergy to cameras)
- The foreign older gentlemen sitting next to you might tell you that you’re too smart to want to be on TV (not quite sure what that means, but sounds nice enough, right?)
- Bees might annoy the heck out of you
- The wind might annoy the heck out of you
- Sun glare might annoy the heck out of you
- Your coffee gone cold might annoy the heck out of you
- You might realize that you’ve been sitting there for nearly 3 hours and accomplished nothing but getting annoyed. And that might annoy the heck out of you, too.
But none of that matters really, because the excitement of sharing this recipe overshadows any annoyance. We have cute little pumpkins, we have vegan chorizo (thank you Upton’s naturals), we have wild rice, rainbow carrots and acorn squash… And did we mention CUTE LITTLE PUMPKINS?!
I know, I know. We said we weren’t going to get ahead of ourselves. But we’re less than a month away from Thanksgiving, so we’re allowed to start planning, aren’t we?
Of course, we are 😉
- 4 baby sugar pumpkins
- 1/2 cup wild rice
- 2 tbsp extra virgin olive oil, divided
- 16oz baby bella mushrooms, sliced
- 1–8oz pack vegan seitan chorizo (here we used Upton’s Naturals)
- 2 tsp dry thyme
- 4 large sage leaves, chopped
- 1/4 to 1/2 tsp salt ( to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 cup frozen cranberries
- 3 rainbow carrots, sliced (you can also use regular carrots)
- 2 cups diced acorn squash
- 1/2 tsp salt (r to taste)
- 1/4 tsp pepper (or to taste)
- 1 tsp lemon zest (optional)
- Preheat oven to 350F
- Cut out the tops of the pumpkins (do not discard) and empty the inside. Place pumpkins on a baking sheet and bake for 45 minutes. Keep the oven on and set aside
- In the meantime, cook rice in salted water according to instructions on the package (make sure to drain well after it cooks)
- While the rice and pumpkins cook, prepare the stuffing
- Heat 1 tablespoon of olive oil in a large skillet. Add sliced mushroom and cook over medium-high heat for 5 minutes, stirring often
- Add chorizo, thyme, sage, salt and pepper and continue cooking for 4-5 minutes, stirring often. Add frozen cranberries and cook for an additional 3 minutes. Transfer to a large bowl and set aside
- Heat 1 tablespoon of olive oil on the same skillet. Add sliced carrots, acorn squash, salt and pepper and cook over medium hear for 10-12 minutes, until the carrots and squash start to soften
- Mix cooked rice and carrot/squash mixture with the seitan and chorizo. Add lemon zest (if using) and toss well so all the ingredients are well combined
- Fill the cooked pumpkins and bake at 350F for 25 minutes