Stuffed Sugar Pumpkin - Country Living
1-1/2 cups Water
1/2 cup Wild rice 1 Teaspoon Salt 1 4-to 5-lb sugar pumpkin 2 Teaspoons Vegetable oil 1 Pound Ground
venison or lean ground beef
2/2 cup Chopped green onions 1 Teaspoon Crushed dried sage
3/4 Teaspoon Pepper
In 1-quart saucepan, heat water to boiling over high heat. Stir in wild rice and 1/2 tsp salt.
Return to boiling. Cover; reduce heat to low and cook 40 to 45 minutes or until rice is tender and
all water is absorbed. Heat oven to 350'F. Cut top off pumpkin; wrap and refrigerate for another
use. Remove and discard seeds and fibers from center of pumpkin. Place 1/2 inch water in bottom of
shallow roasting pan. Set pumpkin in water in pan. In large skillet, heat oil over medium-high heat.
Add venison and saute until browned. Remove skillet from heat. Set aside 1 Tbsp green onions and
stir remaining onions, the cooked rice, sage, remaining 1/2 tsp salt, and the pepper into venison.
Spoon meat mixture into pumpkin and cover top with aluminum foil. Bake stuffed pumpkin 45 to 60
minutes or until pumpkin is tender when pierced with a fork. Add more water to roasting pan as
necessary to keep pumpkin from sticking. Remove and discard foil from pumpkin. Transfer pumpkin to
serving dish; sprinkle with reserved green onions. To serve, cut pumpkin into wedges. With a spoon
and serving fork, place a wedge of pumpkin and some stuffing on each plate.
Country Living
Servings: 6
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